Cafe Nay Nay

March Madness - Homemade Lasagna

2009-03-28T11:38:00.010-04:00

The Daring Bakers have struck again. This challenge was new to me so I was very excited. Homemade Lasagna - pasta and all!
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This challenge was going to require time, patience, and a little arm strength. We were allowed to use a pasta maker, but I wanted to make this authentically, by hand with an old fashioned rolling pin. Was I mad?!?

Having never made pasta from scratch, I was a little intimidated. Thank goodness for YouTube. Believe it or not, there are many videos of very experienced Italian Nonna's rolling out pasta by hand. It is truly an art. After enough research, I was ready. Because this recipe is truly authentic, I chose to make my ragu and bechamel a day early. That allowed me to have a day to focus on the pasta making and layering. This could have been a one day endeavor, but I chose to make it over a lazy weekend.

I was either out of my mind, or super confident, but I invited a group of friends over for a Sunday lunch of lasagna and salad. My friends were not only very brave, but very gracious. I knew it passed the test when folks went back for seconds! It was a success.

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Salmon Tartare Cornets

2009-01-29T09:00:00.008-05:00

As the end of January looms, it is yet again that time to share this month's Daring Baker's Challenge with you. The Daring Bakers were kind enough to present two options: one very sweet and one very savory. I know this may shock all of my faithful readers out there, but I chose the savory route! That's right, no sugar in this recipe. What I will tell you is that it was delicious! It was a crowd pleaser and one that I will keep in my bag to do over and over again. And here is a secret: It was easy.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Now for those of us that really wanted to create a savory dish, they offered up Cornets by the renowned Thomas Keller. As soon as I saw this as an option, I knew that I had to attempt to feebly walk in Mr. Keller's footsteps and try those cornets. They were the same cornets that I had enjoyed in a distant memory at the French Laundry. Would mine disappoint or stain my most glorious dining experience?

In the end, they were scrumptious. Due to my finicky oven, I didn't achieve the all-over golden brown color that Mr. Keller always delivers. However, I will tell you, they tasted awesome. The flavors were perfectly balanced and when paired with champagne, I almost swooned. In fact, I may have to book another reservation at The French Laundry to do an adequate comparison........ In the wise words of Cher Horowitz, "AS IF!"

Savory Cornet's filled with Salmon Tartare With Sweet Red Onion Creme Fraiche
From Thomas Keller "the French Laundry Cookbook"

1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)**
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 400 degrees F.

Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

Salmon Tartare
4 ounces salmon fillet, skin and any bones removed, finely minced
3/4 teaspoon extra virgin olive oil
3/4 lemon oil
1 1/2 teaspoons finely minced chives
1 1/2 teaspoons finely minced shallots
1/2 teaspoon of kosher salt
small pinch of freshly ground white pepper

With a sharp knife, finely mince the salmon filet. Do not use a food processor. Mincing by hand will ensure the right texture. In a small bowl stir in the remaining ingredients and toss with the salmon. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours.

Sweet Red Onion Creme Fraiche
1 tablespoon finely minced red onions
1/2 cup creme fracie
1/4 teaspoon kosher salt
Freshly ground white pepper to taste

Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small metal bowl, whisk the creme fraiche for about 30 seconds to 1 minute or until it holds soft peaks. Fold in the chopped onions and season to tastes with salt and white pepper. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours.

To Assemble:
Fill just the top 1/2 inch of each cornet with the onion cream, leaving the bottom of the cone empty. Spoon about 1 1/2 teaspoons of the tartare over the onion cream and mold it into a dome resembling a scoop of ice cream.

Use Your Words

2009-01-04T17:14:00.015-05:00

It's not like I'm an award winning author for goodness sake! It seems impossible that I'm suffering from writer's block with my little ol' blog. But, I am, sigh. I baked these little gems for the holidays - twice. They were that good. I've been wanting to share them with you, but I just couldn't find the words.

The first time I tasted these cookies I was utterly giddy, ridiculously happy, and quite anxious to write about them. They were awesome. When baked, the result becomes a buttery tender cookie that pops with the taste and the color of cranberry. If you're not a cranberry fan, I imagine that you could substitute the cranberries for another fruit, though I couldn't do it. Not after I tasted them. The cranberries add the music to the dull dinner party.

So, I can't explain why I had such writer's block. Sometimes, I suppose, you just need to curl up in a comfy chair, close your eyes as you remember the aroma of fresh baked cookies, and then use your words.

Cranberry Walnut Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon of coarse salt

2 sticks (1 cup) of unsalted butter, room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups dried cranberries

1 1/2 cups chopped walnuts

1 1/2 cups sweetened shredded coconut

Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt in a bowl. Set aside.

Cream butter and sugars in a mixer on medium speed until light and fluffy. Add eggs one at a time and mix until just combined. Reduce speed to low and slowly add the flour mixture. Mix until just combined. Don't over mix. Stir in cranberries, walnuts, and coconut.

Drop batter by heaping tablespoons onto baking sheets lined with a silicone mat or parchment paper, spacing 2 inches apart. Flatten slightly. Bake cookies until golden brown, 12 to 15 minutes. Transfer to a wire wrack to cool.

French Yule Log

2008-12-29T09:49:00.011-05:00

Is 2008 really coming to an end? When I look back on the year, it's hard to believe that we're about to close this chapter in our lives. I can't imagine a better way to say goodbye to 2008 than with a challenging day in the kitchen, courtesy of The Daring Bakers, of course.

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

What is a French Yule Log?

In France you can buy two kinds of Yule log, either the Genoise and Buttercream type, or what is more commonly purchased which is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.

This recipe comes almost entirely from the website, Florilège Gourmand, which belongs to Flore. Her website is in French and different portions of the recipe have been pulled from the recipes in the entremets section.

When I first read through the recipe, I was filled with trepidation. It was intimidating at first. After a deep breath or two, I reread the recipe. The second time through eased all anxiety. It is a long recipe, but the individual elements are quite easy. Organization is the key to making this elegant dessert.

December was in full swing and Jamie and I were having friends over for a little Christmas cheer. I needed a dessert to compliment our dinner. The French Yule Log was the perfect dessert. It was stunning. As you can see in the photo below, I was lucky to get a picture before it all disappeared! My favorite layer was the praline crisp. I had extra, so I used it to decorate the sides of this elegant dessert.

Be brave, take a deep breath, and give this French Yule Log a try.

FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking.
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper
Note: Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Element #2 Dark Chocolate Mousse

Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the DWHIPPE cream (220g) mixing gently with a spatula.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn
Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast. The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes)

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center. Bake in a water bath.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
2) Pipe one third of the Mousse component into the mold.
3) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6) Pipe the last third of the Mousse component on top of the Praline Insert.
7) Freeze for a few hours to set. Take out of the freezer.
8) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9) Close with the Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

Snap, Crackle, Pop

2008-12-15T22:28:00.014-05:00

There are so many wonderful things to say about a roaring fire. When there is a chill in the air, the warmth soothes your soul. Mesmerizing - watching the constant flicker of the flames brings calm. The smell of a well-built fire brings memories of childhood camping trips with roasted hot dogs and s'mores.

The sound. The snap, crackle, and pop of fresh logs on a fire becomes music to the audience intently watching the flickering flames.

So, as I was sitting by the fire sipping my hot chocolate, the snap, crackle and pop of the fire reminded me of a favorite childhood cookie. Chocolate Crackles. I have it on personal authority that these little gems are Santa's favorite. When I was a child, these cookies were my gift to Santa on Christmas Eve. He always managed to leave a powdered sugar trail next to his empty glass of milk. So as you contemplate your holiday baking, make sure you include a batch of these little wonders. Once you taste these decadent treats, you'll never hear a fire the same way again.

Chocolate Crackles

adapted from Martha Stewart's Cookies

8 ounces bittersweet chocolate, chopped

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon of salt

1/2 cup unsalted butter, room temperature

1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup milk

1 cup granulated sugar

1 cup confectioners' sugar

Melt chocolate over a double boiler, taking care not to get any water in the chocolate. You can also microwave the chocolate in 15 second increments, stirring in between until melted. Once melted, set aside and cool.

Meanwhile, sift together flour, cocoa powder, baking powder, and salt.

With an electric mixer with a paddle attachment, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla, beating until incorporated. Add melted chocolate and mix well.

With the mixer on low speed add 1/2 flour, then the milk, then the remaining flour. Take care to mix well between each addition. Divide dough into four equal pieces and wrap each one in plastic. Refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees. Pinch off enough dough to roll into a 1-inch ball. Roll it to completely cover it in granulated sugar. Then roll it into confectioner's sugar to coat generously.

Space each cookie about 2 inches apart on a silicone baking mat. Bake until the surfaces crack like the picture. They take about 14 minutes. Let cookies cool on wire wracks.

A Spoonful of Sugar

2008-12-07T15:22:00.021-05:00

Baking with a child can be magical. Not in the enchanted forest way, but in a "fill your heart" happy way. Every little detail of the recipe occurs with presence. Whether it is cracking an egg or sifting the flour, a million questions are asked and hopefully patiently answered. There is total awareness of each step accompanied by thoughtful explanation. I am training another baker, after all!

So, when I found myself curled up on the couch with MaryJo, I was delighted when she wanted to bake. She really loves baking with her Aunt Nay Nay! I am so lucky. Our ritual is the same, she grabs a cookbook from my shelf and begins searching for the perfect recipe. She narrows it down to a few choices, and once we read the instructions, the pantry and timing help us make a decision. On this particular day, Molasses Spiced Cookies took the honor.

Baking is very therapeutic for me. When I am baking solo, there are times when I drift into the zone. It's more of a zen-like state, but nevertheless, I am baking and thinking - but not about each other. When you add a child to the mix, it's all about the baking. You are thinking about the ingredients, the techniques, and the "whys". And, at the end of the day, when it's time to sprinkle the cookies with sugar, the sugar becomes the pixie dust ending for this magical day.

This is the time of year when holiday baking goes into full gear. There are many cookies, cakes, pies, and confections to mix, stir, and bake. With Christmas parties and family gatherings, many goodies are expected, if not required.

So for the next few weeks, I will be posting more frequently. I have so much to share with you! Enjoy! And remember, when you need a little pixie dust, grab a child and get baking!

Molasses Cookies
adapted from Baking From My Home to Yours by Dorie Greenspan

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon all-spice

Pinch of black pepper

1 1/2 sticks of unsalted butter, room temperature

1 cup of packed light brown sugar

1/2 cup of molasses

1 egg

about 3/4 cup sugar for rolling and sprinkling

Whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, allspice and pepper. This ensures they are well distributed. With a mixer, cream the butter and sugar until light and fluffy. And the brown sugar and molasses and beat until incorporated. Add the egg and beat until combined. Slowly add the flour, beating until just incorporated. Take care not to over mix once you add the flour. The last few turns of the spatula are best done by hand. You will have a creamy, soft dough. Wrap the dough in plastic wrap and refrigerate for a least one hour.

When you are ready to bake, preheat the oven to 350 degrees. Line your cookie sheets with parchment silicone mats. Put the sugar in a small bowl. Pinch off enough dough to form a 1-inch ball. Roll the dough between your palms to form a ball. Then roll the ball in the sugar to coat evenly. Place on the cookie sheet - two inches apart. Using a flat object, slightly press on the cookie dough to flatten. You are aiming for a thickness between 1/4 and 1/2 inch.

Bake the cookies for 12-14 minutes. When done, sprinkle the tops with sugar and transfer to a cooling rack.

I Sometimes Ponder...

2008-12-03T20:49:00.031-05:00

I can't believe it's been over 20 years since high school. Where did the time go? It seems like yesterday that I was sitting in Mrs. Goldstein's class taking a test about the structure of cells. I will let you in on a little secret. I never really enjoyed science. In fact, other than human biology (and I'm sure you get my drift), science was really boring to me. The truth is that I had very little interest in mitochondria, osmosis, and other such important topics. That daily hour of science easily won the dubious honor of the worst hour of my day. For those who know me well, I'm sure you would have guessed math. You would be wrong, very very wrong. Math was a close second, a very close second, but science won the prize.

I'm sure you're wondering what this confession has to do with baking. Well, I won't keep you in suspense any longer. So, picture this scene. Bellied up to my stove, I was lulled into deep thought by the rhythmic stirring. As I was slowly stirring the very hot and fragrant mixture of butter and sugar in my saucepan, I was struck by the oddest thought, "Cooking is like science." I would have violently shuddered, but the sugar and butter smelled so good that it quelled the urge. Baking and Science in the same thought? In my thoughts? What is the matter with me!?! How could my yin and yang collide in such glorious fashion?

Well it did. With all teasing aside, if you heat up sugar, you are not going to get hot sugar. With a little love and patience, you will have some form of caramel. If you add water, you will get a caramel syrup. If you add butter, you can coerce it into a warm toffee. Add a little cream and you are on your way to chewy caramels. Depending on the temperature and the length of time, your confection will either be chewy, crunchy, blond, dark blond, or - hopefully not - burnt.

My objective was to turn my confection into a wonderful toffee...hmmmm. Who doesn't love buttery, crunchy toffee?!? If you hit the cooking time just right, you will have a wonderful flavored treat that will rival any Heath Bar out there. The key to making toffee is not to cook it too long. The color will turn from a toffee blond to a dark amber in a second. You have to watch it carefully and be prepared to turn it out into your pan very quickly. If you do cook it too long, not only will you get a burnt flavor, but the toffee will be way too chewy. You will lose the toffee crunch. The ingredients are simple. And, it takes no time at all to make. This is the perfect time of year to give it a try. It makes a wonderful gift. Who wouldn't love to unwrap a box of home made toffee?

The beauty with cooking and baking is the mere fact that you take simple foods and change their physical properties by adding heat and other ingredients. I sometimes ponder...if chemistry would have been this interesting, I may not have dropped it for accounting.

Toffee

14 tablespoons (1 stick, plus 6 tablespoons) butter
1 1/2 cup sugar
2 tablespoons cold water
1 teaspoon pure vanilla extract
Dash salt, fleur de sel if you have it
Semi-sweet chocolate chips
Chopped Pecans
Silpat on a baking sheet

Put butter, sugar, and water in a heavy pan on medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon for about 10 minutes. Remove spoon from pan, and cook until the toffee reaches a toffee color. A little trick is to match the color to peanut butter. I know it is done when the color is the same as good ole' peanut butter. Some recipes will call for a candy thermometer, but I really found that once you achieve that toffee color, it is ready. Remove from heat and add vanilla and salt. Pour it directly onto the silpat and spread to a 1/4" thickness. Let it cool slightly. Sprinkle the top with chocolate chips. After about a minute, the chocolate chips will be soft. Take the back of a spoon and spread the chocolate. Immediately sprinkle the top with chopped pecans. Cool completely and break into pieces. Store in an airtight container.

Delightful Caramel Cake

2008-11-29T00:32:00.002-05:00

It's that time again. The Daring Bakers have struck again, and this time it's a truly sweet treat. How does Carmel Cake with Caramelized Butter Frosting sound? I know, I know, it sounds so sweet! And it is. Baking this cake came at the most perfect time. What better time to serve this sweet treat than at Thanksgiving.

"What, no pumpkin pie?" Don't get me wrong, I get the whole "pumpkin pie requirement" for Thanksgiving. It would be a travesty to my family if I didn't have a few of those sweet gourds resting in pie shells baking in the oven. This year, I even took the time to bake the pumpkin and puree the goodness. But, I digress - that is for another day and another post.

Back to the Caramel Cake. It was great to offer a slice of Caramel Cake after our Thanksgiving meal. It gave everyone a choice, an alternative to the old faithful standby. And let me tell you, everyone was delighted! It may have just earned the honor of becoming a Thanksgiving tradition.

The cake. The cake. The cake is soooo moist. The secret ingredient is homemade caramel syrup. The caramel syrup is added to the batter and adds such depth of flavor. It really made all the difference in the world.

This month's Challenge is a recipe from Shuna Fish Lydon of Eggbeater and her signature Caramel Cake. The recipe is Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon , as published on Bay Area Bites.

Four Daring Bakers teamed up to present and moderate this sweet challenge. The hosts for the month of November were Dolores from Chronicles in Culinary Curiosity, Alex of Blondie and Brownie and Jenny of Foray into Food . And to help with alternative baking, Natalie of Gluten-a-Go-Go assisted.

Enjoy!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

(recipes are courtesy of Shuna Fish Lydon)

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Her Favorite Cookie

2008-11-11T23:04:00.023-05:00

It is official. I am back! To all my faithful readers, I truly appreciate your loyalty and patience. Through all of the bumps in the road, the one constant, familiar, happy place - is and will always be - my kitchen.

Last weekend was a lazy weekend. There was a chilly crispness in the air that betrayed the bright sunlight. Luckily for me, I was able to spend a day with my best little girl in the world, MaryJo. We began the day with an indulgent breakfast at the world-renowned, world famous IHOP. The best place for strawberry syrup....so I'm told. I believe that 8 year-olds can be considered syrup aficionados. After filling our bellies, we embarked on a day of baking in a sunny kitchen.

Decisions, decisions. What should we bake? We curled up on the couch with a few of my favorite cookbooks and began looking at the pictures. If you've never discussed the merits of chocolate frosting versus ginger-laced cookies with an 8 year-old, I highly recommend it. It's inspiring. By the way, chocolate always wins.

Each recipe caused us to pause and consider the list of ingredients. I knew she was humoring me as we read through the list. The truth - if the picture didn't make her swoon, it was crossed off and had no hope of ending up in a cookie jar.

Then all of sudden we turned the page and her eyes lit up. She exclaimed, "Black and White Cookies! Nay Nay, we have to make those! It's my favorite cookie from New York!!" And then she licked her lips. The contract was signed.

We proceeded to mix these delicate sponge-like cookies. From cracking eggs and measuring flour, she tried to be so precise. She has the makings of a master baker, I'm so proud. The Black and Whites only take about 12 minutes to bake. But, be careful not to over bake these cookies. If you do, you will miss out on the sponge-like texture. Frankly, you'll miss the point.

Once completely - and I mean completely cooled, we embarked on the frosting. The toughest part about making these New York wonders was having to make a little girl "wait' to frost them. Frosting was the most fun. To get that perfect black and white line, it is easier to frost all of the cookies with the white frosting first and let them set. Then, we came back for round 2 to frost the other side with gooey chocolate frosting. Oh, my! It was a perfect day.

Black and White Cookies
Recipe adapted from Martha Stewart's Baking Handbook

3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup vegetable shortening
2 large eggs, plus 1 large egg yolk
1 cup plus 3 tablespoons of granulated sugar
1/4 cup heavy cream
1 tablespoon pure vanilla extract
Black and White Icing (Recipe below)

DIRECTIONS

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt; set aside. In a mixer with the paddle attachment, beat butter, sugar, and shortening until light and fluffy. Add eggs one at a time and beat until combined.

Line baking pans with Silpat nonstick baking mats or parchment paper. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are slightly light brown, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

Black and White Frosting

1 cup heavy cream
3 1/2 cups confectioners' sugar, sifted
5 tablespoons Dutch-process cocoa powder
6 tablesppons of boiling water

Whisk cream into sugar until smooth. This is your white frosting. Frost one half of each cookie until the white frosting is set. Return cookies to rack to drip, if necessary.

Combine cocoa with boiling water and stir until dissolved. Add to remaining sugar mixture. Stir to combine for black icing. Use immediately, and frost the other side of each cookie. Spread chocolate frosting over second half of each cookie. Allow cookies to set, about 10 minutes.

Silence is Golden...Delicious, That Is

2008-07-19T11:13:00.006-04:00

The other day, a rather random event occurred. I found myself in the company of apples - many, many apples. Here is a random question, have you ever given much thought to the quality control and inspection that occurs at your local grocer? I must say, not me. I never really gave it much thought. But because of the due diligence of one produce manager, I now have jars of applesauce to consume at my whimsy.

A driver of an apple-bearing truck pulled up to the back loading dock, with the intent of emptying his truck and delivering his bounty. Unbeknownst to the driver, he would be denied. The produce manager did a cursory inspection and found a few apples frozen. He immediately rejected the delivery. The very astute driver did not want to waste the glorious apples, so he took it upon himself to drive them to a nearby horse farm. His intent was to leave the apples for the care and feeding of the horses.

Imagine the old days, when people used the communal party line to communicate good news (conjure up memories of Sheriff Andy Taylor picking up the phone and speaking to Sarah asking her to ring a number). Well, that is exactly how that truckload of apples got distributed to my friends. The horse farm owner was overwhelmed by the generosity of the driver and knew that her horses couldn't consume all of those apples. To add to the irony, the apples weren't frozen. They were perfect, unbruised, crisp, Fuji apples.

My girlfriend and I shared a box of apples - over 80 apples. The timing was perfect for my Apple Danish Braid. That only accounted for a few of those glorious apples. We were then left with a dilemma. What were we going to do with the remaining apples? How could we use the apples without waste? Applesauce was the answer.

Applesauce is one of the easiest things to make. You can either can or freeze the results. We chose to can it. It took a little elbow grease to peel about 40 or so apples. Other than that, it was a piece of cake. The recipe calls for cinnamon and sugar. I find that if the apples are sweet, you don't need as much sugar. Try it for yourself.

So, if you are ever in the company of large amounts of apples, make applesauce! I will never buy store bought again.

Applesauce

INGREDIENTS

3 to 4 lbs of peeled, cored, and quartered apples. I used fuji
4 strips of lemon peel
Juice of one lemon
Cinnamon to taste
Sugar to taste (about 1/2 cup to a cup depending on amount of apples)
1 cup of water
1/2 teaspoon of salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove lemon peels. Mash with potato masher or use an immersion blender. Your desired texture will determine which type of masher/puree device to use.

The applesauce is ready to serve, either hot or refrigerated. It freezes easily and lasts up to one year in the freezer. You can also can the applesauce, which is what we did.

Danish Braid

2008-06-30T13:03:00.008-04:00

It is that time of month again. As the month of June closes, there is no better way to end the month than to present a Daring Bakers Challenge. This month's challenge was an exciting one for me. A critical ingredient was yeast - and I just don't bake much with yeast. I know...shame on me. So, when I first read the recipe, I was very excited. And you know what, yeast isn't that scary!!

This month was hosted by Kelly of Sass and Veracity and Ben of What’s Cookin’?. They chose a technique that I have never tackled - Making and working with yeasted laminated dough. The recipe was for "Danish Braid" from Sherry Yard’s The Secrets of Baking.

So, what is Danish Braid? Kelly and Ben did a great job of explaining this technique to the Daring Bakers crowd, so I thought I would share it with you.

• Danish dough is in the family of butter-laminated or layered doughs with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
• The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated doughs in general.
• Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.
Some History:
• According to many sources, “Danish” was born when Danish bakers went on strike, and Viennese bakers were brought in to replace them, creating what is referred to as Vienna Bread.
• Conversely, it is also said that Danish bakers went to Vienna to learn the techniques Viennese bakers employed, and Danish dough was created there.
• In the early 1800’s, C.L. Olsen spent time in Germany, believing in the idea of gaining inspiration from bakers of other countries. He brought knowledge back to Denmark to introduce “foreign” breads to his country, also hiring people of other nationalities to bake in his family bakery.

Terminology:
• Laminated dough – is layered dough created by sandwiching butter between layers of dough
• Detrempe – ball of dough
• Beurrage – butter block
• Turn – each “fold & roll” of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns. Each single turn creates 3 layers with this method.

Sherry Yard recommends the following:
• Use well-chilled ingredients. This includes flour if your kitchen temperature is above 70 degrees F (~ 21 degrees C).
• It is recommended that long, continuous strokes be used to roll the dough rather than short, jerky strokes to make sure the butter block is evenly distributed.
• The 30-minute rest/cooling period for the dough between turns is crucial to re-chill the butter and allow the gluten in the dough to relax.
• Excess flour accumulated on the surface of the dough after turns should be brushed off as pockets of flour can interfere with the rise.
• Yard calls for a “controlled 90 degree F environment” for proofing the constructed braid. Please refer to this chart to assist you in this stage of the challenge:

Proofing Temperature For Fresh Dough
(room temp) For Refrigerated Dough
Degrees F Degrees C
70 ~ 21 1-1/2 to 2 hrs. 2-1/2 to 3 hrs.
75 ~ 24 1-1/4 to 1-1/2 hrs. 2 to 2-1/2 hrs.
80 ~ 27 1 to 1-1/4 hrs. 1-1/2 to 2 hrs.
85 ~ 29 45 min. to 1 hr. 1 to 1-1/2 hrs.
90 ~ 32 45 min. 1 hr.

• When making cuts in the dough for the braid, make sure they are not too long and provide a solid base for the filling.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

This is a completely lovely dough with a fragrance that is to swoon over. And when it's baking? My oh my.

A Longer Linger

2008-06-26T21:21:00.012-04:00

Hunger pangs, that's how it begins. Our bellys work better than any alarm clock. We know when to eat, and we know it is usually pretty often. As sundown approaches, we begin the mental process of determining what will land on everyone's plate for dinner - right down to the...Dessert. Dessert is always a priority for supper. Sure, we have to figure out the main course, the protein that feeds our muscles. Which hunk of meat will it be - chicken, beef, pork? The side vegetables are equally as important. Come on, really - no one wants a bland string bean. Ultimately, the dinner has to be cohesive and meld together. The tastes must compliment each other, yet not be overpowering.

And, then there is dessert.

I'm not sure if you can blame it on the rampant sweet tooths in my house, or just the childhood magic that always surrounded dessert. My guess, it is the magic, the magic that can never leave the hearts of dessert lovers around the world. Desserts can be richly sweet, creamy, fruity, chocolately, nutty, smooth, cold, hot, utterly delicious.... that always, always linger.

So, as we were deciding our dinner menu, the conversation wasn't complete without deciding which sweet nothing, which sweet something, would linger on our palette after dinner. If we were lucky, it would linger, and linger, and be the sole inspiration of a daydream the next day, wishing for just a taste floating lightly on our tongue. Hoping for a longer linger...

Tonight, the winner was something refreshing, light and delicious. And, are you ready for the irony? It is a healthy concoction!! No joke. This is no laughing matter. This is a dessert that is waistline friendly and mother approved! Sweet, healthy, and tasty!

Let us linger, Lemon Panna Cotta, oh my!

Panna Cotta is an Italian phrase that means "cooked cream". It is a creamy dessert that is a cross between a gelatin and cream brulee. This Italian dessert comes from the Northern Italian region of Piedmont. It is eaten all over Italy and, thankfully, all over the world.

This recipe is crazy easy. The ingredients are quite simple and it comes together quickly, which is always a bonus. Anyone, and I mean anyone, can have success with this recipe. I promise, the the memory will linger all summer long.

Lemon Panna Cotta

1 1/2 cups Greek-style yogurt
1 1/2 cups half-and-half
2 tsp lemon zest
1 tsp vanilla extract
1/4 cup lemon juice
1 envelope unflavored gelatin
1/2 cup each heavy cream and sugar
1 pt strawberries, hulled and sliced
2 Tbsp honey
Additional honey, optional

PREPARATION
1. Coat six 6-oz custard cups or ramekins with nonstick cooking spray. Whisk yogurt, half-and-half, lemon zest and vanilla in large bowl.

2. Pour lemon juice in small bowl and sprinkle gelatin over it; let stand 5 minutes to soften.

3. Heat cream and sugar in small saucepan over medium heat, stirring until sugar is dissolved, about 2 minutes. Remove from heat, stir in softened gelatin until dissolved, and stir quickly into yogurt mixture until blended.

4. Divide mixture into prepared custard cups (about 1/2 cup in each). Cover; refrigerate about 4 hours or overnight.

5. To serve: Toss strawberries with honey; let stand at room temperature about 10 minutes. Run a small knife around each panna cotta, shake gently and invert onto serving plate to unmold. Serve with strawberries and an additional drizzle of honey, if desired.

From Woman's Day July 8, 2008

Empty Desires

2008-06-17T22:56:00.014-04:00

The weekend weather was warm. Sweltering actually. It was the kind of lazy hot day filled with humidity that encouraged hours of wading in a pool and really nothing else. Our energy was zapped.

The dinner hour was fast approaching, but the desire to actually heat an oven or turn on a stove was completely empty. Unfortunately, so were our bellys. We had to eat. Was a chopped salad the only way to beat the heat? This was the moment that Jamie Oliver saved me from heat stroke.

I find that food television is addictive, but only a few are really worth my time watching. Mr. Oliver falls into this category. He has a knack for cooking just about anything, anywhere, with fresh ingredients. As it just so happens, I had one of his creations fresh on my mind - grilled salmon with fennel served with a fresh yogurt cucumber sauce. Oh, yeah!

The grill was the key ingredient on this hot day - anything to keep the heat out of the kitchen. The fresh chopped green salad already had a reservation, so we decided to add the salmon to make a complete and healthy dinner.

For those of you who have never had fennel, don't be afraid of it. Fennel has a fragrance similar to anise, but not as strong. As it cooks, it mellows into a very subtle aroma. It compliments the salmon in a refreshing way. When you are looking at fennel in the produce section, make sure you buy fennel with full fronds and may your desires be no longer empty. Enjoy!

Grilled Salmon with Fennel and Yogurt Cucumber Sauce

adapted from Jamie Oliver

1 (3-pound) salmon filet
1 lemon, zest and juice
Bunch of fennel fronds
Olive oil
Sea salt and freshly ground black pepper

Chop the fennel fronds, taking care to use the green fronds, not the stalks. Place in a bowl. Zest a lemon and add the zest to the bowl. Add the juice of the zested lemon to the bowl and combine.
Place the salmon skin side down and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1/2-inch deep. Salt and pepper the the salmon. Scatter the chopped fennel fronds over the salmon, taking care to stuff the slits with the fennel mixture. Rub the skin side with olive oil and drizzle the top (with the fennel mixture) with the olive oil.

When your grill is hot, place the salmon skin-side down. The salmon will start to cook from the bottom up and after about 4-6 minutes the skin should be beautifully golden brown. Carefully flip the salmon over and cook for a further 2 to 3 minutes on the other side until desired doneness. While it's cooking, you can gently ease the skin away from the fish if you wish.

Yogurt Cucumber Sauce

1 cucumber, peeled and diced
1 1/4 cups plain yogurt
Small bunch fresh oregano, chopped

Small bunch fresh thyme leaves, chopped
Extra-virgin olive oil

Cut the cucumber in half lengthwise, remove and discard the seeds, chop it up and mix it in a bowl with the yogurt. Add the chopped oregano and thyme. Season to taste with salt and pepper. Drizzle over a little extra-virgin olive oil.

Break the salmon up with a fork into 4 to 6 chunks. Serve with the cucumber yogurt sauce.

I Scream, You Scream, We all Scream, for...

2008-06-08T21:39:00.014-04:00

ICE CREAM! How lovely a thought. No. How lovely a taste. Homemade ice cream is so decadent, so indulgent, yet so simple. All you need is milk, sugar, eggs, and your imagination.

Tonight, the stars shined on ruby red berries....sweet summer strawberries to be exact. I sliced the strawberries and let them become happy with sugar, fresh lemon zest, and a tad of lemon juice. You can see how juicy the strawberries became with a little urging. I almost grabbed a spoon and said to heck with the ice cream. Thank goodness I restrained myself. The strawberry ice cream was meant to be churned.

There are different methods for churning ice cream at home. Ice cream is divided into two basic categories: custard-style (or French custard-style) and Philadelphia-style (or "American"). In the end, it really comes down to your personal preference. Custard ice cream is, as the name suggests, made from a custard base. Egg yolks or whole eggs are whisked together with hot milk or cream and sugar, and cooked gently until the mixture becomes thick enough to coat the back of a spoon. Egg yolks are natural emulsifiers, and the resulting custard makes an ice cream that is remarkably smooth and rich. Philadelphia-style ice cream contains no egg yolks and does not require cooking. It's based purely on cream and sugar, and is very delicate-tasting, with so few ingredients.

This recipe is the best of both worlds. It actually contains eggs, but no cooking. You basically use a whisk and whip the daylights out of the eggs. I mean whip the daylights... At first they become frothy, but the more you whip - and yes, your arm will feel like it is going to fall off - the eggs turn into this beautiful thick cream. Once the sugar is incorporated it resembles a pastry cream. It adds so much depth and creaminess to the churned ice cream. It is, by far, my favorite method of making ice cream. And don't forget your bonus, you can get a workout in the process. Does that mean I get seconds?

Fresh Strawberry Ice-Cream

Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk

Strawberries
1 pint strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 lemon
zest from 1 lemon

Combine strawberries, lemon juice, lemon zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour. Once the strawberries have macerated, remove about 1/2 cup and chop in a food processor or blender. This adds a nice thickness to the strawberries and turns the ice cream a pretty shade of pink.

Prepare the sweet cream base. Whisk eggs vigorously in a bowl until light and fluffy, about 3 minutes. Slowly whisk in the sugar and continue whisking for 2-3 minutes longer. The eggs will become thick and creamy, almost resembling a pastry cream. Add the cream and milk, stir until fully combined. Add the strawberry mixture into the sweet cream base. Pour into an ice-cream maker and churn according to manufacturers instructions. I have a small Cuisinart ice-cream maker which works great.

I've been tagged!

2008-06-06T08:17:00.005-04:00

I have been tagged! Megan from Megans Cookin has tagged me for a meme. How fun - at least for me. Here is a little (and I mean little) insight into Nay Nay.

The rules: Each participant answers questions about himself. At the end of the post the participant tags 5 people. Their names are posted letting them know they’ve been tagged. They then have to read the participant’s blog. The tagged let’s the tagger know when he’s posted his answers. Here we go!

What was I doing ten years ago?

10 years ago my hubby and I packed our car and moved from Atlanta, Georgia to Denver, Colorado. We lived there for 3 years before returning to Georgia. It was an awesome experience.

What are five (non-work) things on my to-do list for today:

1. Laundry.
2. Make strawberry ice cream.
3. Go to friends house for dinner.
4. Make Sauerkraut for the first time.
5. Workout.

Five Snacks I enjoy:

I"m not really a snacker, but when I do I reach for

Fruit
Salt and Vinegar potato chips - only Kettle brand
Olives
Blackbean and corn dip
Cheese

Things I would do if I were a billionaire:

Travel.
Spread happiness.

Places I have lived:

Savannah, GA.
Atlanta, GA.
Denver, CO.

Jobs I have had:

Filing clerk in a doctors office
YMCA camp counselor
Housewares department at local department store
sales in a jewelry store
Software Consultant
Software Sales

I tag:

Fran of Apples Peaches Pumpkin Pie
Deborah of Taste and Tell
Shannon of Grey Salt is My Favorite
Laura Rebecca of Laura Rebecca's Kitchen
Linda of Tender Crumb

Almost

2008-06-03T21:22:00.013-04:00

For being so tiny, cupcakes are such a grand idea. The very idea of 12 little delicious wonders rising in the oven at the same time makes me giddy. Just take a whiff, a deep deep sniff of the sweet smell that wafts from the kitchen thoughout the house. The aroma floats up in the air 12 times, 12 little times. Now, how sweet is that?

In only about 20 itty bitty minutes, you have a dozen moist little fairy cakes that are in need of a crown. A crown so creamy and richly chocolate, the very thought of it would make a grown man weep. Dark chocolate creamy frosting...May I have a spoon?

Once these little wonders are properly crowned with frosting, the anticipation becomes almost unbearable. The first bite is so near. Fun, I smell fun around the corner.

Choices. We can eat these in a very dignified manner. All we need is a proper dessert plate, a delicate fork, and a napkin placed gently in our lap. Or, even better, we can unleash our inner child and forget the forks. Forget the plate. Forget the napkin.

With a cupcake in one hand, I can see my finger swipe a swirl of frosting onto my finger for a taste. It takes all of my self-control to not lick the top free of frosting. Memories of celebrating my sixth birthday flash before my eyes. Before I can stop myself, I will have devoured that little cupcake, almost wanting a second one. Almost.

Yellow Butter Cupcakes With Chocolate Frosting
adapted from Martha Stewart's Baking Handbook

2 sticks unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Cupcakes:
Preheat the oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvert and let cool completely, top sides up. Spread or pipe chocolate frosting on each cupcake. They can be kept in an airtight container at room temperature for up to 3 days. Makes 2 dozen.

Dark Chocolate Frosting

Makes about 5 cups.

1 pound best-quality semisweet chocolate, finely chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
3 sticks unsalted butter, room temperature
1/2 cup confectioner's sugar
Pinch of Salt

Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off the heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes scraping down the sides of the bowl as needed. Beat in the cocoa mixture.

A Night at the L'Opéra

2008-05-28T00:15:00.008-04:00

Today is the big reveal for the May Daring Bakers Challenge, and boy was it a doozy. Four women teamed together to host this challenge. I have to give a big thank you to: Cream Puffs in Venice, La Mia Cucina, Apples Peaches Pumpkin Pie, and Whiskful. They picked a wonderful and challenging recipe to tackle. It was a perfect Daring Bakers Challenge. They chose Opera Cake.

For those of you that don't know about this cake, it's an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Gourmet magazine writes, “There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.”

Before I get into the recipe and assembly instructions, I must take a moment to discuss my personal experiences with this detailed cake. At first blush, the recipe itself will seem daunting, almost impossible to complete. However, after reading and re-reading and re-reading the recipe, I took a deep breath and began the baking. The way the layers are organized, you could actually spread this task over multiple days, but I opted for the big bang approach. I took a lazy Saturday day and went to the L'Opéra. Cue the music, please.

I chose to make my own jaconde flour by grinding up blanched almonds. You could use almond meal, but the idea of making my own "flour" seemed so rustic. I’m so glad I did. It was easy, and the flavor was grand. I pretty much followed the recipe to a T. My only deviation to the recipe came when making the syrup and the butter cream. Instead of using plain water, I decided to use Orange Flower Water. It gave the syrup and buttercream a very fragrant perfume. I also flavored the white ganache with Bailey's. It was delicate and decadent.

Everything came out perfectly according to the recipe. The assembly was a little tricky, but in the end, my cake came out fine. It could have been more beautiful had I had a more decorative flair. I still loved it, though. The best part was that everyone loved Eating it!!

So what exactly is an Opéra Cake?

Well it's a cake that is made up (usually) of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or of ganache/mousse).

For the Joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

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.

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.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

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.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 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.

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.

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.

For the Syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water (I used orange flower water)
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc., which I ommitted due to the orange blossom water)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the Buttercream

Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water (I used orange flower water)
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract 1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

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.

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.

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.

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!

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).

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.

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.

8.At this point add in your flavouring and beat for an additional minute or so.

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).

For the White Chocolate Ganache

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice, such as Bailey’s
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
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.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the Glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
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.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

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.

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.

Baby, Baby, Baby Back Ribs!

2008-05-26T21:25:00.014-04:00

I love Memorial Day weekend. Not only is Memorial Day a time to commemorate U.S. men and women who perished while in military service to our country, but it is also serves as a time to gather as a family. It has become the traditional summer kick-off celebration, which brings me to summer.

Summer. I truly love summer. It is by far my most favorite season. I love the long days, the warm weather, having a glass of wine on the screen porch, dipping my toes in the lake, and feeling the sun's rays on my nose.

For us Americans, it's not unusual to celebrate Memorial Day with a big cookout covered with hamburgers and hotdogs. That would have been an easy choice for us, but we felt a little frisky and decided to buck tradition. Instead of opting for tried and true burgers and dogs, we decided to grill baby back ribs. It was an awesome choice, if I do say so myself.

Now, if you know ribs, you know that there is a lot of debate in the rib department. Depending on what part of the country you are from, you will have strong opinions when it comes to ribs. Should they be beef ribs or pork ribs? Dry rub or wet sauce? Boil them first or slowly bake them? The choices are endless.

What I have found to be the best method, the one that absolutely seals in the flavor, the one that produces the most succulent fall of the bone ribs is actually a combination of methods. My favorite way to prepare them is to begin with pork baby back ribs. Slather them with a spicy rub, tightly cover and slow roast in the oven, and then finish on the grill with a dousing of homemade barbecue sauce. Whew! Just writing that made me hungry. Whatever your preference, I urge you to give this one a try.

So, the next time you get a hankering for ribs, give this recipe a go. First of all, it's easy peasy. Guaranteed, you will need lots of napkins, and you will become very skilled at licking your fingers! At the end of the day, you won't be disappointed! In fact, you'll begin dreaming of the next time you can have a bite and a lick. I know I am.

BBQ Rub

3 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
2 tablespoon ground cumin
3 teaspoons chili powder
2 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoon onion powder
2 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
1 tablespoon dried mustard

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt, oregano and dried mustard in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).

Nay Nay's Barbeque Sauce

3 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (40-oz.) bottle Heinz ketchup
2/3 cup apple cider vinegar
½ cup brown sugar
1/3 cup Worcerstershire sauce
2 teaspoons liquid smoke
3 teaspoons chili powder
2 teaspoons paprika
1 teaspoon dry (ground) mustard
½ teaspoon black pepper
1 teaspoon ground ginger

Instructions:
Heat the oil in a 3-quart saucepan, add the onion and garlic, and cook for five to seven minutes or until soft.
Add the ketchup, cider vinegar, brown sugar, Worcestershire sauce and liquid smoke and stir well. Stir in the chili powder, paprika, mustard, black pepper and ginger. Let the sauce simmer for about 20 minutes or until thickened, stirring occasionally.

Baby Back Ribs

4 racks baby back ribs
1 recipe Nay Nay's Barbecue Sauce, recipe above

Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with the rub. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 2-3 hours.
Preheat an outdoor grill to medium-high heat.
Grill the ribs, brushing them with about half the sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Put out the rest of the sauce for dipping or brush it over the ribs.

Summer, Summer, Strawberry Pie

2008-05-18T22:34:00.015-04:00

Nothing screams of summer more than strawberries. So, when I was at the market the other day and stumbled upon some fabulous strawberries, I had to have them. I didn't know what I was going to do with them, but I had to have them. Thoughts of strawberry shortcake, strawberry coulis, strawberry parfaits, strawberry ice cream, and strawberry jam all entered my mind. Which one would it be? Hmmm...

Then, as fate would have it, time would not stand still for me. Where did my weekend go? Those poor strawberries were neglected. As this morning rolled around, I knew I had to use the strawberries - now or never. I couldn't let them go to waste. They needed sugar and whipped cream! And, I needed inspiration in the form of a recipe, and I needed it today. So, I did what any self-respecting food blogger would do - I searched the internet for recipes from fellow bloggers. I quickly found this recipe from Ginger Lemon Girl. The recipe seemed so easy. I was hooked when I read that it was her Grandmother's recipe. I rolled up my sleeves and begin slicing strawberries. This was going to work.

I had to make a few adjustments due to ingredients that I had on hand. The original recipe calls for softened cream cheese, which is spread on the bottom of the pie crust to prevent the crust from becoming soggy. I didn't have any cream cheese in my refrigerator, so I substituted melted chocolate on the bottom. The results were yummy.

And so easy! The recipe was a snap. I have to confess, I didn't make a homemade pie crust. I was pinched for time, so I used a store bought pie crust. I know.... And let me tell you, Grandma Margaret scolded me good for taking the easy way out. But sometimes, there are days when we all need a little help. And, even though it wasn't from scratch, it still came together nicely. After a few hours chilling, the strawberry pie was ready to serve. The chocolate on the bottom added a rich surprise. Chocolate and Strawberries and homemade whipped cream...oh my.

Go to the market. Squeeze some melons, sniff some peaches, buy some strawberries. If you find yourself with some sweet, juicy strawberries - don't think shortcake. Think pie! Treat yourself to this wonderful dessert that is summer. Don't hesitate, strawberries are waiting!

Grandma's Fresh Strawberry Pie

1 quart strawberries, rinsed, patted dry, and quartered or sliced
1 pie shell, baked and cooled
1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
3 tablespoons strawberry gelatin
4 tablespoons reduced fat cream cheese (I used melted semi-sweet chocolate)

Directions:
In a medium sized saucepan whisk together water, cornstarch, and sugar.
Bring to a rolling boil. Continue to boil for three minutes. Mixture
should be think and gel-like. Take off heat and stir in lemon juice
and strawberry gelatin. Set mixture aside and let cool for 5-10 minutes.
Warm cream cheese in a small bowl in microwave for 20 seconds. Spread
cream cheese over the bottom of your cooled pie crust. This will act
as a barrier between your pie crust and your pie filling to keep your
crust crispy. Fold cut strawberries into the strawberry gel mixture and
pour into pie shell. Refrigerate 2-3 hours before serving so pie will set.
Calories do not count when serving strawberry pie! Serve with fresh whipped
cream.

Originally published online at http://gingerlemongirl.blogspot.com/2008/04/fresh-strawberry-pie-gluten-free.html on Sunday, April 20th 2008.

Happy Birthday to Me!!

2008-05-12T06:12:00.001-04:00

Another year, another year older. I'm not exactly sure how I felt about this particular birthday. I'm not one that usually frets about my age. But this year, this particular birthday sort of socked me in my belly. It was the punch that makes you feel queasy and out of sorts. The birthday was the dreaded 39. For whatever reason, as odd as it may sound, 39 seems more dire than 40. I can't put my finger on it, nor explain it in any way that makes a bit of sense.

Now for those of you who are a bit older - try not to scold and scoff at me too much. I know - 39 is not old! However, when I awoke on that fateful day, the thoughts that flashed through my head were the "what if's" of the world. A million unanswered life questions were zooming through my brain. "Is my life what I want it to be? Have I lived my life to the utmost fullest? Am I the person that I wanted to be when I grew up? etc., etc., etc."

Sigh....So, instead of stewing on those questions, I took one look at my husband and knew in my heart I was where I was meant to be. My life journey is not finished, and I am lucky to have the best partner in the world by my side taking each step with me. (I know, I know - I'm being oh - so - sappy). I didn't need any other birthday wishes.

To celebrate my birthday, I was lucky to have two nights of festive birthday dinners with close friends. And if you haven't guessed it yet - I didn't cook! I didn't lift even a pinky finger in the kitchen. But I do have a yummy surprise for you.

On Friday night, my very good friends, Judd and Annie, prepared a birthday dinner for me. The entire meal was wonderful - from the pissaladiere to the Italian pot roast to the copious amounts of wine that we consumed. But, I come to you bearing the sweetest dessert. Judd made the most wonderful Macarons. They were utterly delightful.

If you're not familiar with a Macaron, it is a traditional French pastry made of egg whites, almond powder, icing sugar, and sugar. They are meringue-like domes with sweet fillings. Above you will see the most silky Caramel au Beurre Salé (Butter Caramel). It was my favorite. Don't get me wrong, the Italian Butter Cream was good, but I just loved the butter caramel. I enjoyed the sweet and savory touch.

I may have awoken on my birthday with a fuzzy head, but the birthday celebrations added clarity and calmness. Bring on 40, I say!! The Macarons were an added treat. I'm sure the wine we shared didn't hurt a bit. So become adventurous and make some Macarons, you won't be disappointed.

Macarons
Recipe adapted from A La Cuisine

Macaron Batter
1 ¼ cups castor sugar
½ cup almond flour
¼ cup plus 2 tablespoons egg whites at room temperature
¼ cup granulated sugar
pinch of salt
parchment paper

1. Allow egg whites to thicken by leaving them uncovered at room temperature overnight.
2. On 2 pieces of parchment, use a pencil to draw 1-inch circles about 2 inches apart. You should have 5 rows of 4 circles (20 circles) for a 12" x 17” baking sheet. Flip each sheet over and place each sheet on a baking sheet.
3. Sift almond flour through a tamis or sieve.
4. Sift castor sugar through a tamis or sieve.
5. Mix the almond flour and castor sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
6. In a clean, dry bowl whip egg whites with salt on medium speed until foamy.
7. Increase the speed to high and gradually add granulated sugar.
8. OPTIONAL: Add any flavorings.
9. OPTIONAL: Add 1-2 drops of food coloring to add a little color to your Macarons.
10. Continue to whip to stiff peaks – the whites should be firm and shiny.
11. With a spatula, gently fold in almond flour/castor sugar mixture into egg whites until completely incorporated. When small peaks dissolve to a flat surface, stop mixing.
12. Fit a piping bag with a 3/8-inch, round tip.
13. Pipe the batter onto the baking sheets in the previously drawn circles.
14. Tap the underside of the baking sheet to remove air bubbles.
15. OPTIONAL: Add any flavorings or decorations to the tops of the Macrons, such as, a pinch of fleur de sel.
16. OPTIONAL: Let dry at room temperature for 1 or 2 hours to allow skins to form.
17. Bake, in a 325F oven for 10 to 11 minutes. Rotate the baking sheets after 5 minutes for even baking.
18. Remove macarons from oven and transfer parchment paper to a cooling rack.
19. When cool, slide an offset spatula underneath the Macarons to remove from parchment.
20. Pair macarons of similar size and pipe about ½ teaspoon of the filling onto one of the Macarons.
21. Sandwich Macarons and refrigerate to allow flavors to blend together.
22. Bring back to room temperature before serving.

Italian Buttercream
2 egg whites
1/3 cup plus 1 tablespoon granulated sugar
½ cup unsalted butter at room temperature, cut into slices

1. In an electric mixer bowl, whisk together the egg whites and sugar.
2. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
3. Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes.
4. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated.
5. Add any flavorings and refrigerate for 1 hour or until it becomes firm.
6. The buttercream can be kept, covered and refrigerated for up to 1 week.

Caramel au Beurre Salé (Butter Caramel)
3 tablespoons corn syrup
1 ½ cups castor sugar
⅔ cup heavy cream
1 teaspoon fleur de sel
2 tablespoons unsalted butter, diced

1. Pour the corn syrup into a large saucepan and bring it to a boil.
2. Slowly add the sugar and stir until dissolved.
3. Continue to cook until the sugar has started to caramelize and turn golden brown.
4. Meanwhile, in a separate saucepan, bring the cream and salt to a boil.
5. Remove the caramel from the heat and gently add the cream.
6. Stir over low heat until smooth.
7. Remove from the heat and add the diced butter.
8. Stir until smooth.
9. Let it set until it is spreadable, then use it on your macarons.

Caramel-Fleur de Sel Macarons
1 recipe Macaron batter
1 recipe Caramel au Beurre Salé (Butter Caramel)
1 teaspoon fleur de sel
Macarons: Follow the directions for the Macaron batter.
Butter Caramel: Before refrigerating the buttercream, mix in the Caramel au Beurre Salé.
Assembly: Pipe Caramel au Beurre Salé onto one half of the finished Macarons and carefully sandwich together.

Whimsical Cheesecake Pops

2008-04-28T15:54:00.018-04:00

I just completed my second and very exciting Daring Bakers challenge. The challenge for April proved to be a fun and creative endeavor. I didn't realize how lucky we were that Deborah of Taste and Tell and Elle of Feeding My Enthusiasms chose Cheesecake Pops from the cookbook Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O’Connor. If you want to smile, then dig in to my story.

Whimsy. That is what I felt as I worked on this this challenge.

I must admit, when I first received the challenge, I had mixed feelings. On one hand, I was excited. I adore cheesecake, and the thought of making cheesecake lollipops seemed - oh so fun. But, on the other hand, my number one customer, the person I love to please the most, my dear hubby, Jamie does not care for cheesecake. I know...how is that possible? To complicate things, the day of the offical challenge posting fell on our anniversary, so here I was baking him a dessert that I knew wouldn't ignite his fire.

To my surprise, he actually liked them. He admitted that he couldn’t eat very many, but he was very impressed with the finished product. He thought they were so pretty that they could be in a confectionary store. They made him feel the whimsy.

The Cheesecake Pops tasted yummy, but they looked even better than expected. When I first started baking these creations, I wasn’t sure of the outcome. I was a little nervous that I would turn out very messy un-refined looking cheesecake pops. I decided I needed to take my time and do this over a 2 day period. So, I baked the cheesecake on Friday. The cheesecake was super easy to bake. It is definitely a go-to cheesecake recipe. The cheesecake baked beautifully. I was sad to not serve it as is. But, I followed the recipe refrigerated it overnight. At the same time, I was dreading and looking forward to destroying my perfectly baked cheesecake.

On Saturday morning, I began making the cheesecake balls. This was a little challenging. I found that the cheesecake was sticky. My first approach was too serious and adult-like. I tried to use a scoop to make perfect round balls. My frustration mounted and I soon gave up and resorted to the best utensils in my kitchen, my hands. I rolled up my sleeves and went to work. That was when the magic happenend. I felt light-hearted, all the while reminiscing of my childhood. It felt whimsical.

The fun came with dipping, dredging, and decorating the cheesecake pops. Since variety is the spice of life, I decided to dip the cheesecake into chocolate and then cover them in a variety of toppings, such as crushed walnuts, colored sprinkles, chocolate sprinkles, and swirls of white chocolate. I wanted a happy assortment. My favorite was the white chocolate swirl. They all looked so pretty. I was so giddy with the results.

If you are looking for a dessert that will fill you with a sense of whimsy, this dessert has your name on it. Bake, roll, dip, and decorate!

Cheesecake Pops

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks

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.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

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.

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.

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.

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.

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.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

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.

Refrigerate the pops for up to 24 hours, until ready to serve.

A Red Birdhouse Caught My Eye

2008-04-23T22:17:00.015-04:00

My post is late. Late. Late. I had every intention of using Jamie's computer and publishing Sunday afternoon. The Napa sun intruded. The day was glorious. The sun was brightly shining and the afternoon temperature was pleasantly NOT hot. It wasn't cold, either - it was , well it was perfect.

We flew to Napa, California on Saturday morning. Our plan was to leisurely visit wineries, eat yummy food, and just relax. We succeeded swimmingly. I did have a small hope of checking email and keeping Cafe Nay Nay updated. In the end, those hopes were not realized. So, here I am to tell you about a wonderful weekend getaway.

I am biased. I won't even apologize. Wine country is one of my favorite places on earth. When retirement age hits, this is where I want to be. I can't stop dreaming of the fresh produce, access to the most wonderful dairy products, the very best restaurants, and the wonderful, wonderful wines...sigh.

So instead of focusing on a particular meal, a favorite wine, I thought I would bring you vignettes from our trip. I don't have a specific recipe to share today, but hopefully you will enjoy the photos and stories.

Let's begin by talking about a red birdhouse.

The red birdhouse above caught my eye. The bright red color amidst the green foliage really stood out. This photo was taken at Elyse Winery. We had never visited this small family winery before, so we weren't sure what to expect. In a word, it was very inviting. Ray and Nancy Coursen were at the winery that day and were very welcoming. It always adds some magic to the wines when we get to see the heart behind the wines. Elyse Winery produces many different varietals. If I had to pick a favorite (which is hard), it would be the 2006 Elyse Korte Ranch Zinfandel. It was delicious!

Another stop on our trip was to Robert Sinskey Vineyards. We are fortunate to be members of their wine club, so we always make time for a stop when we are there. To add to the magic of the sunny day, we enjoyed our wine tasting with a food pairing sitting outside. It's hard not to have a relaxing day as you are sipping wonderful wines that are perfectly paired with scrumptious bites. Below you will see a Potato & Sweet Onion Tortilla, Gougeres (savory cheese puffs), St. George Cheese with Fig & Quince Jam, Charcuterie, Olives, and Almonds.

If you want a friendly experience, with great wines, great food pairings, and a relaxing setting - Robert Sinskey is for you. Everyone that you meet at the winery will make you feel special. If you visit, you will always return. I promise.

Another highlight of our trip was a visit to Round Pond. They are not new to Napa, but have only recently opened their doors to the public. Not only do they make wonderful wines, but they also produce gourmet olive oils. If asked to describe the tasting room, in a word it is breathtaking. There wasn't an attention to detail missed. As wine consumers, we are so lucky to be able to walk through their doors, experience unique wines, and have access to their decadent olive oils. Meyer lemons...blood oranges...these are terms used to describe the olive oils. The wines are wonderful. If you love cabernet sauvingnon, these wines are definitely worth the tickle on your taste buds. They are big and bold.

And finally, I have to give a shout out to Ad Hoc. If you're familiar with Thomas Keller of the famed French Laundry, you will love Ad Hoc. This is another of his brilliant creations. There is only one menu a day which consists of four courses. I have a picture of the mixed green salad with poached shrimp. I couldn't get enough of this salad. It was so fresh. Thomas Keller grows all of his own greens, so odds are, they were picked only a few hours before it was tossed. The balance of the dressing was perfect. I wish you could taste it.

I've only given you a small window into our getaway - a small sampling of our trip. It was divine. It was special. It was relaxing and a true gastronomic experience. It was even more special to share it with my hubby, Jamie.

Honey, here is to 12 happy years of wedded bliss! Kiss...Kiss!

Spring Chicken

2008-04-13T17:56:00.017-04:00

Spring. I so look forward to Spring. It is my favorite season. I love the promise that it holds for a glorious summer. Flowers are blooming, the grass is turning greener, and we get to enjoy so much more sunshine in our day. This also means that sandal weather is here. So, as I was contemplating the color of the nail polish to paint my toes, Mother Nature tossed me a surprise. Bare toes - no, no, no. I had to grab socks and throw on a sweater. Shows what I know... It's cold here!

Nothing is worse than being teased with sunny warm days and then have to regroup with coats and comforters. So on this unusually cold day, I felt the overwhelming urge to have something roasting in the oven. I wanted a warm oven to help heat the house. I wanted to have delicious smells emanate from the oven and fill the house with a toasty warmth. Not to succumb to the pressures of a chilly day, I decided to add a little zest to the dish. The smells of freshly cut lemons and oranges certainly brightened up the day. Mother Nature, beware, I still have summer in my sights!

Garlic Citrus Chicken was the perfect dish to roast. First of all, it is super simple. It's as simple as quartering some fresh citrus, stuffing it into the chicken, roasting, and basting with a yummy citrus marinade. The fresh fruit gives the chicken a very bright flavor. When the chicken comes out of the oven, it is so moist and juicy. It was the perfect comfort food, and it really hit the spot. Brown rice with dried apricots and garlic sauteed spinach with pancetta rounded out supper. It was fantastic.

Garlic and Citrus Chicken
adapted from Giada De Laurentiis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.

Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

79, 79, Oh How Wonderful to be 79!!!

2008-04-07T22:19:00.012-04:00

I am so happy to utter the phrase, "Happy Birthday, Mom!!" How wonderful is it to be celebrating a birthday as special as the big 7-9!! Well, Miss Margaret is truly experiencing this occasion. Her birthday was April, 4th. And, "yes", she celebrated her 79th year of making her mark on this earth. She is always blessing us with her very unique presence.

As this week approached, I knew that I would want to write a special post, just for her... I wasn't sure of what bake, but I knew it would all be in the honor of her birthday. The flowers pictured below are pure, white, fragrant, and oh so bloomed. It is the perfect flower for a woman who has lived all of her life opening herself up to the world.

Mom, this is blog is for YOU.

So, as this day approached, I knew that I wanted to do something special for her. Jamie and I had already decided to treat her to a special dinner in a fine restaurant. This left no room for serious baking. So, I decided to surprise her with her most favorite cookie - the famous "Spiced Raisin Cookie". This cookie...sigh...this cookie...sigh...IS utterly, most divinely, delicious. I promise.

How could that be, it's just a cookie, you ask? How can a cookie be described that way? It doesn't have a drop of chocolate in the batter? Tsk, tsk, tsk. Where is your faith?

This cookie, dare I say, does NOT need chocolate!

Well, my mother loves these cookies. If you want to see a 79 year-old woman light up like a Christmas tree, then present her with a plate of warm Spiced Cookies. That is all that you will need to put a big smile on her face.

Spiced Cookies With Raisins
originally from http://www.epicurious.com/, adapted by Renee

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup sugar1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
2 teaspoons baking powder
2 teaspoon ground cinnamon
1 1/2 teaspoon allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup chopped raisins
Optional: 1 cup chopped walnuts (about 4 1/2 ounces)

Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).

Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.) Makes about 75.

Perfect Party Cake - A Daring Bakers Challenge

2008-03-30T21:20:00.006-04:00

This was my very first Daring Bakers Challenge. I am happy to report that it was a success! But, before I discuss the challenge, let me tell you a little bit about how I came to join this group of talented bakers.

I am relatively new to the world of food blogging. As I began pouring over other food blogs, I kept seeing the logo for Daring Bakers. After reading many other's posts about their participation, I knew I had to join. The idea is simple. Each month a new challenge is presented to the members. We have the entire month to bake the challenge, but we all have to post on the same day. Today is the day. Today is the day of my first challenge.

So, I give you the Perfect Party Cake. First of all, it was chosen by Morven from Food Art and Random Thoughts. I was very excited to bake this cake. I proudly own this cookbook, so I was very excited to have a reason to bake it. Not only does the cake look wonderful in the cookbook, but it tastes yummy as well. And, the mere fact that the cake was a Dorie Greenspan concoction made it that more exciting. The cake itself was so moist. The texture was light and airy, and very delicate. The butter cream frosting added the perfect sweetness. My only deviation came in the form of the layers. The recipe has you bake 2 9-inch rounds and cut them in half to make four layers. Based on the batter, I ended up with 3 layers. I basically only cut one of the layers in half.

If you have a special occasion coming up, you should give this cake a try. I promise you won't regret it. It is a real winner!!

Perfect Party Cake
Courtesy of Dorie Greenspan’s Baking from My Home to Yours

For the Cake

2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
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.

To Make the Cake
Sift together the flour, baking powder and salt.
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.
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.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
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
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.
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).

To Make the Buttercream
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.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
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.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
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).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

Serving
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. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.