tag:blogger.com,1999:blog-20393042357471118442024-03-13T08:59:01.520-07:00Baking JDsErica and Sara take on the Daring Bakers challenge.EMShttp://www.blogger.com/profile/01517777219230585807noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-2039304235747111844.post-39116661647359892772016-11-30T17:55:00.000-08:002016-11-30T17:55:10.910-08:00It's Not Goodbye, Just See You Later (on Instagram)With the sad discontinuation of Daring Bakers, Sara and I made the executive decision to switch platforms to Instagram. Follow us @bakingjds for more pictures of our successes and failures as we challenge ourselves in the kitchen.<br />
<br />
Here's a final picture of our November (self-directed) challenge, aniseed shortbread, which actually wasn't very challenging, but was very, very delicious, and well complemented by a few hours binging on the new Gilmore Girls.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-mAjDOh7MKiE/WD-Cj1Ezs2I/AAAAAAAABFg/UkQcOmnJ2s4DjW0-2MEEXNvruPVXu1nLACLcB/s1600/IMG_2018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-mAjDOh7MKiE/WD-Cj1Ezs2I/AAAAAAAABFg/UkQcOmnJ2s4DjW0-2MEEXNvruPVXu1nLACLcB/s400/IMG_2018.JPG" width="400" /></a></div>
<br />
http://www.seriouseats.com/recipes/2013/03/nigella-lawson-aniseed-shortbread-recipe.html <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-59983965774491438092016-10-30T18:52:00.001-07:002016-10-30T19:09:59.533-07:00Deco Roll? Nailed It!<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-abiBx_gdItg/WBZ03YV8btI/AAAAAAAABCo/wQcVEQm5GFsJQ16SXmM1tArbjpcTIw6eACLcB/s1600/19_0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-abiBx_gdItg/WBZ03YV8btI/AAAAAAAABCo/wQcVEQm5GFsJQ16SXmM1tArbjpcTIw6eACLcB/s320/19_0.jpg" /></a></div>
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-yauh1cm-ryE/WBZ1JEKhvCI/AAAAAAAABDI/e__OqiMyjJ4AKLrrLJin9HP4Ivz8WG0bACEw/s1600/IMG_1989.JPG"><img border="0" src="https://1.bp.blogspot.com/-yauh1cm-ryE/WBZ1JEKhvCI/AAAAAAAABDI/e__OqiMyjJ4AKLrrLJin9HP4Ivz8WG0bACEw/s320/IMG_1989.JPG" /></a></div>
<br />
<div style="text-align: center;">
<b><a href="http://knowyourmeme.com/memes/nailed-it">NAILED IT</a>!</b></div>
<div style="text-align: center;">
<br /></div>
We were overdue for a major fail and we really pulled one off with this challenge, if I do say so myself. We began very hopeful and excited, with grand plans for a Halloween-themed design.<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-GovHy1cOGM8/WBZ48llXh2I/AAAAAAAABDg/ag4QmflHeTExFH-Sfn2n85bgvcmsyJQQgCEw/s1600/IMG_1980.JPG"><img border="0" src="https://2.bp.blogspot.com/-GovHy1cOGM8/WBZ48llXh2I/AAAAAAAABDg/ag4QmflHeTExFH-Sfn2n85bgvcmsyJQQgCEw/s320/IMG_1980.JPG" /></a></div>
<br />
We mixed together purple/black, orange, and green batters for our design.<a href="https://4.bp.blogspot.com/-Wx7dBux9X_s/WBZ1HSOpejI/AAAAAAAABC0/iAdlFiP6_Xwj3g7s50nWCma_v03Mdh_rgCEw/s1600/IMG_1982.JPG"></a><br />
<br />
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-Wx7dBux9X_s/WBZ1HSOpejI/AAAAAAAABDM/SLQOaixK9pkW_qxtTx67JbCtXzLsnq0uACEw/s1600/IMG_1982.JPG"><img border="0" src="https://4.bp.blogspot.com/-Wx7dBux9X_s/WBZ1HSOpejI/AAAAAAAABDM/SLQOaixK9pkW_qxtTx67JbCtXzLsnq0uACEw/s320/IMG_1982.JPG" /></a></div>
<br />
And then we very carefully drew the design onto the parchment paper.<br />
<br />
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-PRQ7VFeAXEs/WBZ7CDLL8PI/AAAAAAAABDs/QZCST8bI-JAmJ0i_GbFcpk6eu9OfxxnXwCLcB/s1600/IMG_1983.jpg"><img border="0" src="https://4.bp.blogspot.com/-PRQ7VFeAXEs/WBZ7CDLL8PI/AAAAAAAABDs/QZCST8bI-JAmJ0i_GbFcpk6eu9OfxxnXwCLcB/s320/IMG_1983.jpg" /></a></div>
<br />
One step at a time... <br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-agoWKZ_H_ro/WBZ7CM1IfKI/AAAAAAAABDw/D-msOStfnNMiUFbAQtN0nhWrfXQnlweSwCLcB/s1600/IMG_1984.jpg"><img border="0" src="https://2.bp.blogspot.com/-agoWKZ_H_ro/WBZ7CM1IfKI/AAAAAAAABDw/D-msOStfnNMiUFbAQtN0nhWrfXQnlweSwCLcB/s320/IMG_1984.jpg" /></a></div>
<br />
So far so good...<br />
<br />
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-A3MJpHp-gNs/WBZ7B4Hqq1I/AAAAAAAABDo/Aa3jVHsk_Y041tXeEQl59zmBxebD3bQeQCLcB/s1600/IMG_1985.jpg"><img border="0" src="https://4.bp.blogspot.com/-A3MJpHp-gNs/WBZ7B4Hqq1I/AAAAAAAABDo/Aa3jVHsk_Y041tXeEQl59zmBxebD3bQeQCLcB/s320/IMG_1985.jpg" /></a></div>
<br />
How cute is that?!<br />
<br />
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-jj7eYS73rlI/WBZ7CniTeDI/AAAAAAAABD0/PrwzB7Q-A2UcdnavWO9lJcA-_OsXpuZkgCLcB/s1600/IMG_1986.jpg"><img border="0" src="https://4.bp.blogspot.com/-jj7eYS73rlI/WBZ7CniTeDI/AAAAAAAABD0/PrwzB7Q-A2UcdnavWO9lJcA-_OsXpuZkgCLcB/s320/IMG_1986.jpg" /></a></div>
<br />
We baked it for about 90 seconds in the oven, as instructed. Then we put the sponge cake batter over top of it and baked it for another 12 or so minutes. It was still looking good. But then... <br />
<br />
<div style="text-align: center;">
<a href="https://3.bp.blogspot.com/-SxazmtvGaXQ/WBZ1IZp-RaI/AAAAAAAABDA/jOEwSQLRbFsXencAdFcZt9vX4pEc7PVtgCEw/s1600/IMG_1987.JPG"><img border="0" src="https://3.bp.blogspot.com/-SxazmtvGaXQ/WBZ1IZp-RaI/AAAAAAAABDA/jOEwSQLRbFsXencAdFcZt9vX4pEc7PVtgCEw/s320/IMG_1987.JPG" /></a></div>
<br />
We peeled back the parchment paper, and the design came right up with it. We were both so sad! (Our suspicion is that we baked the initial design for too long. Maybe we should've just frozen it to set it and/or used more vegetable oil to grease the parchment.)<br />
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VmyJZ60GDYQ/WBafw5IZMXI/AAAAAAAABEc/Z3AwREnczdUHYTLwsAVGVqRMmfACclWUgCLcB/s1600/IMG_20161030_142814642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://1.bp.blogspot.com/-VmyJZ60GDYQ/WBafw5IZMXI/AAAAAAAABEc/Z3AwREnczdUHYTLwsAVGVqRMmfACclWUgCLcB/s320/IMG_20161030_142814642.jpg" width="320" /></a></div>
<br /></div>
Things only went downhill from there. We tried to recover by whipping some orange food coloring into the whipped cream, but when we tried to roll the cake around the very-fall-appropriate whipped cream and brown-sugar-walnut-spices mixture, it simultaneously came apart and collapsed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rgP5JxjoyEY/WBZ1IoB5TbI/AAAAAAAABDM/2Oey56meioArLpT34UQEefT-Rug9aEXSQCEw/s1600/IMG_1988.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-rgP5JxjoyEY/WBZ1IoB5TbI/AAAAAAAABDM/2Oey56meioArLpT34UQEefT-Rug9aEXSQCEw/s320/IMG_1988.JPG" /></a></div>
<br />
As you can see. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-HCTjJmD__r4/WBafwVWwXoI/AAAAAAAABEY/ws5MCer_oOwuCnIoZYLnwwfISg0AWghiwCLcB/s1600/IMG_20161030_144635655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://4.bp.blogspot.com/-HCTjJmD__r4/WBafwVWwXoI/AAAAAAAABEY/ws5MCer_oOwuCnIoZYLnwwfISg0AWghiwCLcB/s320/IMG_20161030_144635655.jpg" width="320" /></a></div>
<br />
It was extra pitiful to see the remnants of our green pumpkin vine peeping out from inside the mess. I'm pleased to report, however, that after about 10 minutes in the freezer, we took it out and dug right in -- and it was <u>delicious</u>. So at least it was more of a success than some of our past failures (I'm looking at you, <a href="http://baking-jds.blogspot.com/2009/01/tuiles-aka-epic-fail.html" target="_blank">tuiles</a> and <a href="http://baking-jds.blogspot.com/2009_03_01_archive.html" target="_blank">lasagna</a>).<br />
<br />
In any case, we look forward to redeeming ourselves next month. In the meantime, Happy Halloween!<br />
<br />
<style type="text/css">P { margin-bottom: 0.08in; }</style>
<br />
<div style="margin-bottom: 0in;">
<b>Decorated Swiss Roll Recipe</b></div>
<div style="margin-bottom: 0in;">
From <a href="http://korenainthekitchen.com/" target="_blank">Koreana in the Kitchen</a><b><a href="http://korenainthekitchen.com/" target="_blank"> </a></b></div>
<div style="margin-bottom: 0in;">
Servings: 6-8</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat the oven to 340 ̊F / 170 ̊C
/ Gas Mark 4. Line 10”x10” / 25 x 25cm square baking pan, or
</div>
<div style="margin-bottom: 0in;">
9”x13” / 23 x 33cm rectangle baking
pan with parchment paper, and use a paper towel to lightly but
</div>
<div style="margin-bottom: 0in;">
thoroughly grease the parchment paper
with vegetable oil. Place your stencil (if using) underneath
</div>
<div style="margin-bottom: 0in;">
the parchment paper. For a 10”x10”
/ 25 x 25cm square pan, make sure the pattern is in the middle of
</div>
<div style="margin-bottom: 0in;">
the pan. For a 9”x13” / 23 x 33cm
rectangular pan, make sure the pattern is in the upper third of the
</div>
<div style="margin-bottom: 0in;">
rectangle.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Part A: Egg Yolk Mixture</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<ul>
<li>3 large egg yolks (save the whites for
Part C)</li>
<li>35g / 2 Tbsp + 1 tsp caster sugar</li>
<li>60ml / 1/4 cup water</li>
<li>40ml / 2 Tbsp + 2 tsp vegetable oil</li>
<li>5ml / 1 tsp vanilla extract</li>
<li>80g / 4/5 cup cake flour or 65g / 1/2
cup all purpose flour + 15g / 5 1/2 tsp cornstarch)</li>
<li>pinch salt</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>In a large bowl with an electric mixer
and whisk attachment, beat the egg yolks with the caster sugar on medium-high speed until very pale
and thick. Add the water, oil, and vanilla and mix to combine. Sift over the flour and salt and mix to
make a smooth batter. Set aside.</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Part B: Pattern Mixture</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<ul>
<li>15ml / 1 Tbsp prepared egg yolk mixture
from Part A</li>
<li>approx..3g / 1 tsp cake flour</li>
<li>food colouring, if desired</li>
<li>1 large egg white</li>
<li>pinch cream of tartar</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>Place 15ml / 1 Tbsp of the prepared egg
yolk mixture from Part A in a small bowl and mix in the cake flour. Divide this mixture into as many
small bowls as you need colours – ie, if you need 3 colours for your pattern, divide it between 3
bowls. Tint the mixture in each bowl with the desired food colouring.</li>
<li>In a clean medium bowl, beat the single
egg white with an electric mixer and whisk attachment until foamy, then add a pinch of cream of
tartar and beat until stiff peaks form. Measure out 45ml / 3 Tbsp of the egg white meringue (keep the
rest for Part C) and divide it evenly between the bowls of coloured mixture. Mix to combine.
</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Part C: Meringue</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<ul>
<li>3 large egg whites</li>
<li>½ tsp cream of tartar</li>
<li>30g / 2 Tbsp caster sugar</li>
<li>
food colouring, if desired</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>In a clean large bowl, beat egg whites
with an electric mixer and whisk attachment on medium-high speed until foamy. Add cream of tartar
and beat until soft peaks form. Gradually add in the caster sugar, a spoonful at a time, until
stiff and glossy peaks form. Mix in any remaining egg white from Part B.</li>
<li>If you want to tint the cake batter
with food colouring, mix your desired colour into the egg yolk mixture from Part A. OR, if you want to
flavour the cake (see suggested Variations at the end of the recipe), mix the flavouring into the
egg yolk mixture now.</li>
<li>One third at a time, mix the meringue
into the egg yolk mixture from Part A, folding gently with a spatula so as not to deflate the
meringue, until the batter is smooth and no streaks of meringue remain.</li>
<li>
Pour the batter over the baked pattern
in the prepared cake pan and spread evenly. Lift up the baking pan a few inches and drop it onto the
counter 2-3 times to dislodge any large air bubbles. </li>
<li>Bake in the preheated 340 ̊F / 170 ̊C / Gas mark
4 oven for 12-14 minutes, depending on the size of your cake pan, until just set and slightly springy.
Try not to let the cake colour/brown much, if at all.</li>
<li>
Place a fresh piece of parchment paper
on top of the cake and invert it onto a cooling rack. Lift off the pan and stencil and gently peel back
the parchment to reveal the baked-in decoration. Place the parchment back on top and allow the
cake to cool between the pieces of parchment paper. Make sure the cake is completely cool before
filling.</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Part D: Simple Syrup</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<ul>
<li>10g / 2 tsp caster sugar</li>
<li>20ml / 4 tsp boiling water</li>
<li>
1 ½ tsp liqueur of your choice,
optional</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>In a small bowl, combine the caster
sugar and boiling water and mix until the sugar is dissolved. Stir in the liqueur, if desired.</li>
<li>
When the cake is completely cool, peel
off the parchment paper and turn it over so that the pattern is facing down and horizontal (for a
9”x13” / 23 X 33cm cake, make sure the short edges are at the top and bottom and the pattern is at the
top). With a serrated knife, trim the top and bottom edges at an angle and make some very shallow cuts
horizontally across the cake, about 1” / 2.5cm apart. This will help with rolling.</li>
<li>
With a pastry brush, brush the simple
syrup over the cake and let it soak in while you prepare the filling.</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Part E: Filling</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<ul>
<li>150ml / 2/3 cup heavy cream</li>
<li>
15g / 1 Tbsp caster sugar</li>
<li>
½ tsp vanilla extract</li>
<li>
~ 125ml / ~ 1/2 cup fresh fruit, a few
spoonfuls of jam, etc of your choice</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>Whip the cream until soft peaks form,
then add the sugar and vanilla and continue beating until firm peaks form.</li>
<li>
If you’re using jam or another spread
(I used Nutella), spread it evenly over the surface of the cake, leaving the angled parts that you
trimmed on the top and bottom edges bare. Spread the whipped cream evenly on top, again leaving the
angled parts bare. For a 10”x10” / 25 x 25cm cake, arrange the fruit in lines in the middle of the
cake. For a 9”x13” / 23 x 33cm cake, go easy on the filling and arrange the fruit in lines over the
bottom half.</li>
<li>
Tightly roll up the cake from the
bottom edge, using the parchment paper to help. The 10”x10” / 25
x 25cm square cake will form a complete
cylinder around the filling, with the top and bottom edges meeting. For the 9”x13” / 23 x 33cm
cake, lift the bottom edge and tuck it over the filling, then continue to roll – there will be a
bit of an overlap between top and bottom edges. Once rolled, twist the parchment paper ends like a candy
wrapper to secure the cake in a log. Refrigerate for at least 1 hour until the filling is firm.</li>
<li>To serve, unwrap the parchment paper
and trim the ends of the cake with a serrated knife. Roll it up in parchment again and re-shape if
necessary, then transfer to a plate. Cut slices with a serrated
knife, wiping it clean between each cut.</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Variations</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<br />
For Cocoa or Matcha-flavoured Cake:<br />
<ul>
<li>20g / 3 1/2 Tbsp cocoa powder or matcha
powder</li>
<li>30ml / 2 Tbsp boiling water</li>
</ul>
For Coffee-flavoured Cake:<br />
<ul>
<li>1 tsp instant coffee granules</li>
<li>½ tsp boiling water</li>
</ul>
<div style="margin-bottom: 0in;">
Directions:</div>
<ul>
<li>Follow the recipe as above but omit the
food colouring in Part C. Instead, in Part C, before you add the meringue into the egg yolk mixture,
combine the powder of your choice with the hot water and mix it into the egg yolk mixture.
Continue with the recipe as above.</li>
<li>For the cocoa and matcha versions,
reduce the baking time by 1-2 minutes – these versions will be slightly drier than the plain sponge
and you do not want to over-bake them, or they will crack when rolled.</li>
</ul>
<div style="margin-bottom: 0in;">
<b>Storage & Freezing
Instructions/Tips:</b></div>
<div style="margin-bottom: 0in;">
This cake can be stored in the fridge,
covered in plastic wrap for up to 2 days. You could probably freeze it, wrapped in plastic and an
outer layer of foil, for up to 6 weeks – I didn’t try this so
can’t guarantee anything, but if you’ve had
luck freezing other assembled cakes, I don’t see why this one would be any different (as long as
whatever you use for the filling can be frozen).
</div>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-20956034837632609452016-09-27T20:49:00.001-07:002016-09-27T20:49:22.730-07:00Morning of HrapocusaThis month's challenge -- a Hrapocusa or Dalmatian Dol Cake -- is normally celebrated in a festival called "Night of Hrapocusa." Based on the ingredient list, however, we decided it was more like coffee cake and decided to bake it one beautiful Sunday morning in September.<br />
<br />
We had originally intended to combine our baking activities with something active, given that the cake contains <i>three</i> cups of sugar, but ultimately running after my toddler provided activity enough. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-RCdorrxBcnw/V-s7F5TEmSI/AAAAAAAAMBM/C6UeabKJslQGKZYSdayDkCULHgWGUOBfgCLcB/s1600/IMG_1839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-RCdorrxBcnw/V-s7F5TEmSI/AAAAAAAAMBM/C6UeabKJslQGKZYSdayDkCULHgWGUOBfgCLcB/s320/IMG_1839.JPG" width="240" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Pouring said sugar over the nut mixture. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
You make the cake in two layers -- an almond-meal-and-egg-white based dense cake, followed by a caramelized nut layer, intended to resemble the rugged stones of caves on the Dalmatian island of Bra. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-TSEX6n_AaGE/V-s7KCMrtaI/AAAAAAAAMBY/NTeb-G3_suo8PFEeORFAfWeJ_2u4TAl5gCLcB/s1600/IMG_1842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-TSEX6n_AaGE/V-s7KCMrtaI/AAAAAAAAMBY/NTeb-G3_suo8PFEeORFAfWeJ_2u4TAl5gCLcB/s320/IMG_1842.JPG" width="320" /></a></div>
The two layers are pretty evident from the outside, especially because the bottom layer contains grenadine (our substitution for cherry liquor, which safeway sadly did not carry).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-3qUH1HUhUsA/V-s7MqaSBkI/AAAAAAAAMBg/7GgQm-tEt_IFitt46FxWSIopPVTll4cmACLcB/s1600/IMG_1844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-3qUH1HUhUsA/V-s7MqaSBkI/AAAAAAAAMBg/7GgQm-tEt_IFitt46FxWSIopPVTll4cmACLcB/s320/IMG_1844.JPG" width="320" /></a></div>
Things were a little mushier on the inside, where it looks like the nuts somewhat collapsed into the bottom layer. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-5M36k3B0hLw/V-s7NeJPNHI/AAAAAAAAMBk/VUqe5WFD34AqU7Q2Ev-wHW1FxbCqLSSBACLcB/s1600/IMG_1845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-5M36k3B0hLw/V-s7NeJPNHI/AAAAAAAAMBk/VUqe5WFD34AqU7Q2Ev-wHW1FxbCqLSSBACLcB/s320/IMG_1845.JPG" width="320" /></a></div>
We were a bit overwhelmed by the sugar after one small slice (not sure how the festival folks can manage taste-testing for a whole competition), but luckily we have hungry officemates. The remaining cake was polished off by 9:47 am. I suppose that qualifies as a success!<br />
<br />
Thanks to Jason at <a href="http://dailycandor.com/">Daily Candor</a>!<br />
<br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:DontVertAlignCellWithSp/>
<w:DontBreakConstrainedForcedTables/>
<w:DontVertAlignInTxbx/>
<w:Word11KerningPairs/>
<w:CachedColBalance/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Hrapocusa</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Servings:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Makes 12-16 slices<br />
For 8” / 20cm springform pan (if using 12” / 30cm pan, double the ingredients)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
250g / 9oz / 1 3/4 cups whole almonds (roasted or raw, depending on preference)<br />
400g / 14oz / 3 1/2 cups walnuts (halves and pieces)<br />
600g / 1 1/3lb / 3 cups granulated sugar<br />
1/2 orange<br />
1/2 lemon<br />
1 ½ Tbsp kirsch, maraschino or other cherry-flavored liquor<br />
6 large eggs<br />
1 tsp vanilla extract</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1. Preheat the oven to 480°F / 249°C
/ Gas Mark 9 1/2.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. Pulse the almonds in a food
processor to yield a meal.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Add to your standing mixer bowl (or
another large bowl if you’re using a handheld mixer) the following: the zest
and juice from ½ orange, ½ teaspoon of vanilla extract, 1 ½ tbsp of
cherry-flavored liquor and 200g / 1 cup of the sugar. Mix gently until
homogeneous.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. Separate the 6 eggs, adding the
yolks directly into the mixer bowl. Retain the whites separately: 4 whites in
one bowl, the remaining 2 in another. Mix the ingredients from step 3 with the
yolks until it yields a uniform batter. Pour into another bowl if using a
standing mixer.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5. Clean out your standing mixer
bowl (or get a new, clean bowl if using a handheld mixer) and place the 2 egg
whites from step 4 in the bowl. Beat until you have somewhat stiff peaks. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6. Add half of the beaten egg whites
and half of the almond meal to the batter. Fold in to incorporate and stir
gently to homogeneity. Then add the remaining almond meal and egg whites,
folding in and stirring gently as before.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7. Place a circle of parchment paper
at the bottom of the springform pan. Pour the resulting cake batter into the
springform pan on top of the parchment paper. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8. Bake according to this schedule
(move to step 9 after placing in the oven):</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 minutes at 392°F /200°C / Gas Mark
6 (drop the oven to this temperature immediately after placing cake inside)<br />
15 minutes at 350°F / 176°C / Gas Mark 4<br />
15 minutes at 320°F / 160°C / Gas Mark 3</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Begin checking the cake approx 5
minutes after lowering the temperature to 320°F / 160°C / Gas Mark 3 (or approx
25 minutes after beginning to bake). When a toothpick inserted into the middle
comes out clean, remove the cake from the oven. If the center has swollen due
to baking, press gently with the back of the wooden spoon to flatten the
surface.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Note that a larger cake (in a
12" / 30cm pan) will likely take longer to bake sufficiently.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">9. While the bottom cake is baking,
place the remaining 4 egg whites, 400g / 2 cups sugar and the walnuts in a
large pot. Turn up the burner to medium-high heat and stir aggressively for
approx 15 minutes, making sure the bottom of the pot doesn’t scorch. Stop when
the liquid takes on a beige/caramel color.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">10. Add the zest and juice of ½
lemon and the remaining ½ tsp of vanilla extract to the walnut-caramel mixture.
Stir to spread uniformly throughout the mixture.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">11. Pour the resulting walnut
mixture over the bottom layer of the cake. Make the top even with the back of
the wooden spoon. </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">12. Place the cake back in the oven
(should still be at 320°F / 160°C / Gas Mark 3) and bake for an additional 15
minutes, until the top takes on a golden color.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">13. Allow to cool for 90 minutes.
Then gently remove from springform pan, peel off the parchment paper, and
present! </span></div>
<div class="MsoNormal">
<br /></div>
<br />
<br />
<br />Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-79565637646875229662016-08-27T00:00:00.000-07:002016-08-27T00:00:31.195-07:00Pavlovas Redux<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-901XpqOvvM8/V7pXN3bzvgI/AAAAAAAABAo/jRoGH1hmEXEX967MRGWVNvPEwCQGLOIxACEw/s1600/IMG_1754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-901XpqOvvM8/V7pXN3bzvgI/AAAAAAAABAo/jRoGH1hmEXEX967MRGWVNvPEwCQGLOIxACEw/s640/IMG_1754.JPG" width="640" /></a></div>
<br />
We were pleased to make pavlovas for a <a href="http://baking-jds.blogspot.com/2010/06/baking-and-bar-pavlovas.html" target="_blank">second time</a> this month. Actually, more like the <a href="http://baking-jds.blogspot.com/2015/06/renegade-adventures-in-vegan-and-non.html" target="_blank">third time</a>. In any case, my how things have changed since the first go-round... We were also glad to be able to have our friend, Cat, join us from out-of-town for this challenge. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-to5Un8knpf8/V7pXL50o5oI/AAAAAAAABAM/Pa_cOAb8JgEYeU-DspJSoN33bzhjzkhfACEw/s1600/IMG_1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-to5Un8knpf8/V7pXL50o5oI/AAAAAAAABAM/Pa_cOAb8JgEYeU-DspJSoN33bzhjzkhfACEw/s320/IMG_1744.JPG" width="240" /></a></div>
<br />
By this point, we are old pros at meringue. Since we didn't have superfine sugar, we ground some up in the food processor. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Osvf-idj_vY/V7pXLvQIwJI/AAAAAAAABAI/fKgFJErxtnAtFe6JoIJBa3FuMZ5p8E1tgCEw/s1600/IMG_1746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Osvf-idj_vY/V7pXLvQIwJI/AAAAAAAABAI/fKgFJErxtnAtFe6JoIJBa3FuMZ5p8E1tgCEw/s320/IMG_1746.JPG" width="240" /></a></div>
<br />
Sara is our resident egg-separator. She did a great job. We beat them until foamy and then added in the cream of tartar followed by the sugar bit by bit. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Bf0AhFqfF0Y/V7pXMFhvfWI/AAAAAAAABAQ/75aNhqRctG4dhkTyyuCfaLkPt-wTudFggCEw/s1600/IMG_1747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Bf0AhFqfF0Y/V7pXMFhvfWI/AAAAAAAABAQ/75aNhqRctG4dhkTyyuCfaLkPt-wTudFggCEw/s320/IMG_1747.JPG" width="240" /></a></div>
<br />
Once glossy, we folded in the corn starch, vinegar, and vanilla.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ibk6abDxMng/V7pXMRlZrII/AAAAAAAABAU/g8wRHn4-Uf894FwEfFDCnA1yey5YVU5FACEw/s1600/IMG_1748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-ibk6abDxMng/V7pXMRlZrII/AAAAAAAABAU/g8wRHn4-Uf894FwEfFDCnA1yey5YVU5FACEw/s320/IMG_1748.JPG" width="240" /></a></div>
<br />
And then we made two pavlovas and baked them on low for quite a while. Perfection!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-ZDDU8ZqHIDI/V7pXNtCfN7I/AAAAAAAABAk/QrB3vZUTIuwGQGDts2iKXlsvLMVx5srFgCEw/s1600/IMG_1753.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-ZDDU8ZqHIDI/V7pXNtCfN7I/AAAAAAAABAk/QrB3vZUTIuwGQGDts2iKXlsvLMVx5srFgCEw/s320/IMG_1753.JPG" width="240" /></a></div>
<br />
We only decorated one with berries and whipped cream, and divided it up four ways. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ovXQgNI4Ek8/V7pXOUmv6bI/AAAAAAAABAs/RZyheVKiv5UBz2wBP3bpE2i0VT45bipmwCEw/s1600/IMG_1755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-ovXQgNI4Ek8/V7pXOUmv6bI/AAAAAAAABAs/RZyheVKiv5UBz2wBP3bpE2i0VT45bipmwCEw/s320/IMG_1755.JPG" width="240" /></a></div>
<br />
It was a crowd-pleaser, or at least a 3/4 crowd-pleaser, since it turns out Cat is not a fan of meringue. But we all enjoyed the berries and whipped cream, and some time reminiscing with good friends. <br />
<br />
Thank you, <a href="http://thedaringkitchen.com/" target="_blank">Daring Kitchen</a> and challenge host <a href="https://marcellinaincucina.blogspot.com.au/" target="_blank">Marcellina</a>!<br />
<br />
--<br />
<u><b>Recipe 1: Pavlova</b></u><br />
Servings: 8 to 10 serves or less if your guests are hungry<br />
<br />
<b>Ingredients</b><br />
4 egg whites (approx. 120g or 8 Tbsp using 57g / 2oz eggs), at room temperature<br />
¼ teaspoon cream of tartar<br />
1 cup / 225g / 8oz caster/ superfine sugar<br />
3 tsp / 8g cornstarch (Australia - cornflour)<br />
1 tsp vanilla extract<br />
1 tsp white vinegar<br />
<br />
<b>Directions:</b><br />
Preheat the oven 135°C / 275°F / Gas Mark 1 and prepare a large flat tray by lining with nonstick <br />
baking paper.<br />
<br />
Beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Continue beating<br />
while gradually adding the sugar one tablespoon at a time. Continue beating until the meringue is <br />
thick and glossy and the sugar has dissolved. <br />
Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar <br />
dissolves. <br />
Remove the bowl from the stand mixer and gently fold in the sifted cornstarch, followed by the <br />
vanilla and the vinegar. <br />
Pile the mixture onto the baking paper lined flat tray. It should be about a 20 - 25cm / 8 - 10" circle. <br />
Hollow out the center a little. <br />
Bake for 1 ¼ hours. If your oven runs hot and the pavlova is colouring simply lower the temperature <br />
by 5 or 10 degrees. <br />
Cool in the oven with the door ajar. <br />
Once cool store in an airtight container unless using straight away.<br />
<br />
<b>To Assemble the Pavlova just before serving</b><br />
1 baked and cooled pavlova, as per recipe<br />
2 green kiwi fruit and 2 gold kiwi fruit, sliced, or you choice of fruit<br />
1/3 cup shredded coconut, toasted<br />
Passionfruit curd, recipe below<br />
Chantilly cream, recipe below<br />
Remove the baking paper from the pavlova and place on a serving tray. (I recently saw Nigella <br />
Lawson prepare a pavlova and she simply turned it upside down on a serving tray, removed the <br />
baking paper and decorated the pavlova. Once decorated no one could tell it was upside down.)<br />
Spread the Chantilly cream over the pavlova, drizzle with as much of the curd as you like, decorate <br />
with slice kiwi fruit and sprinkle with toasted coconut.<br />
<br />
<b><u>Recipe 2: Passionfruit Curd</u> </b><i>[we did not make this and instead used fresh berries]</i><br />
Makes:2 ½ cups / 600ml / 20 fl oz<br />
<br />
<b>Ingredients </b><br />
150ml / approx. 1/2 cup + 2tsp strained passionfruit pulp<br />
2 Tablespoons of passionfruit seeds<br />
20ml / 1 metric Tbsp / 1 US Tbsp + 1 tsp lemon juice<br />
170g / 1 1/2 sticks / 3/4 cup unsalted butter, chopped<br />
200g / 9/10 cup caster sugar<br />
3 large eggs<br />
2 large egg yolks<br />
<br />
<b>Directions:</b><br />
In a medium saucepan place passionfruit pulp, lemon juice, butter and sugar. Cook over a medium <br />
heat until the butter has melted and the sugar has dissolved.<br />
In a bowl place eggs and additional egg yolks and whisk eggs until combined. <br />
Whisk the eggs and slowly pour in the passionfruit mixture. It is important to keep whisking while <br />
you do this.<br />
Strain the passionfruit curd mixture through a sieve back into the saucepan to remove <br />
any “eggy bits”.<br />
Add the passionfruit seeds and continue to cook over a low/medium heat until the mixture has <br />
thickened and coats the back of a spoon. At low heat this can take as long as 10 minutes. At medium <br />
heat it can take as little as 5 minutes.<br />
Be careful not to overheat and overcook the mixture – you will then have passionfruit flavoured <br />
scrambled eggs. I like to not risk further cooking of the curd by pouring the cooked mixture into a <br />
glass jug until cooled.<br />
Once mixture has cooled place in a sterilised jar and store in the fridge. Passionfruit curd will last for <br />
a couple of weeks in the fridge.<br />
<br />
<u><b>Recipe 3: Chantilly Cream</b></u><br />
<br />
<b>Ingredients</b><br />
300ml / 1 1/4 cups / 10 fl oz full fat cream (about 35%)<br />
16g / 2 Tbsp powdered sugar<br />
5ml / 1 tsp vanilla extract<br />
<br />
<b>Directions:</b><br />
Combine all ingredients.<br />
Using a hand whisk or electric whisk, beat the cream in a stainless steel or glass or china bowl (not <br />
plastic- doesn't seem to whip as well).<br />
It is whipped properly when it is still soft and billowy but holds its shape when the whisk is <br />
withdrawn.<br />
Once the cream is whipped, cover and store in the fridge.<br />
<br />
<b>Storage & Freezing Instructions/Tips:</b><br />
Pavlova can’t be frozen. Assemble right before serving and if you have any leftovers store in the <br />
refrigerator. Eat for breakfast the next day – eggs, fruit and dairy, right? Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-64950614926285974472016-08-02T16:38:00.004-07:002016-08-02T16:38:44.073-07:00Baking JDs for Kate Spade<div style="text-align: center;">
Oh my, this was an exceptionally cute <a href="http://thedaringkitchen.com/">daring kitchen</a> challenge!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-hvmDDssHHJY/V6Er39NUQhI/AAAAAAAALSA/HRlABstMYT88pUok6adj3XH6R0stOQGjQCLcB/s1600/IMG_1668.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-hvmDDssHHJY/V6Er39NUQhI/AAAAAAAALSA/HRlABstMYT88pUok6adj3XH6R0stOQGjQCLcB/s320/IMG_1668.JPG" width="240" /></a> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Erica braved the task of making our dough. We've made dark green spinach pasta before (with, uh, somewhat limited success), but this time around we jumped on the SF juice craze, with pomegranate and "groovin' greens." Turns out that green juice is somewhat weak sauce...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://1.bp.blogspot.com/-SxcbBUXdcl0/V6Er3eaxOAI/AAAAAAAALR4/z_sn-_CSKY0JnHJfX223lS6c2odmkF-UwCLcB/s1600/IMG_1658.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-SxcbBUXdcl0/V6Er3eaxOAI/AAAAAAAALR4/z_sn-_CSKY0JnHJfX223lS6c2odmkF-UwCLcB/s320/IMG_1658.JPG" width="320" /> </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
But, we started rolling out the dough,</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://3.bp.blogspot.com/-v-RHt1rP9WI/V6Er2-mYdBI/AAAAAAAALRw/62Ii8wh5w9ELGUCQlvYxJ8Syd-UI3ckOACLcB/s1600/IMG_1662.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-v-RHt1rP9WI/V6Er2-mYdBI/AAAAAAAALRw/62Ii8wh5w9ELGUCQlvYxJ8Syd-UI3ckOACLcB/s320/IMG_1662.JPG" width="240" /></a></div>
<div style="text-align: center;">
and lo and behold, it developed a subtle striping pattern. </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-O0FWPpIZZcU/V6Er3IeK9OI/AAAAAAAALR0/EGxHkiXetcsMgt-mYStk1phI7QT-4g8UgCLcB/s1600/IMG_1663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-O0FWPpIZZcU/V6Er3IeK9OI/AAAAAAAALR0/EGxHkiXetcsMgt-mYStk1phI7QT-4g8UgCLcB/s320/IMG_1663.JPG" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You thought that was fancy? Next we mastered the art of farfalle.</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jbGlRgaeOhQ/V6Er3kltiYI/AAAAAAAALR8/lDpKhUR2JuwkiYYYbFsRmcqA3O9Gc2XswCLcB/s1600/IMG_1665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-jbGlRgaeOhQ/V6Er3kltiYI/AAAAAAAALR8/lDpKhUR2JuwkiYYYbFsRmcqA3O9Gc2XswCLcB/s320/IMG_1665.JPG" width="240" /></a></div>
<div style="text-align: center;">
We were pleasantly surprised at how easily these came together. We brought them over to our friends for book club. They were very tasty with both a tomato and pesto sauce (no leftover pom taste). </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
On to the next!</div>
<br />
<i><b>Patterned Pasta</b></i><br />
Hosted by <a href="http://www.thetastetrail.com/">thetastetrail.com</a><br />
<br />
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:DoNotShowPropertyChanges/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<br />
<div class="Normal">
Ingredients</div>
<div class="Normal">
<br /></div>
<div class="Normal">
EGG PASTA (REGULAR PASTA COLOUR)</div>
<div class="Normal">
<br /></div>
<div class="Normal">
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour</div>
<div class="Normal">
2 medium eggs</div>
<div class="Normal">
<br /></div>
<div class="Normal">
SPINACH (DARK GREEN)</div>
<div class="Normal">
<br /></div>
<div class="Normal">
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour</div>
<div class="Normal">
7 tbsp spinach juice (obtained by putting roughly 175g / 6oz of
spinach through your juicer)</div>
<div class="Normal">
1 medium egg</div>
<div class="Normal">
<br /></div>
<div class="Normal">
BEETROOT (DARK RED / PURPLE)</div>
<div class="Normal">
<br /></div>
<div class="Normal">
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour</div>
<div class="Normal">
7 tbsp beetroot (obtained by putting roughly 110g / 3.8oz
beetroot through your juicer)</div>
<div class="Normal">
1 medium egg</div>
<div class="Normal">
<br /></div>
<div class="Normal">
Directions:</div>
<div class="Normal">
<br /></div>
<div class="Normal">
n.b. The ratio of dry to liquid ingredients required is
variable depending on your particular brand of flour, how large your eggs are
and the climate of where you live. Your dough should be smooth. If it has
cracks and won’t come together add a little more of the liquids, conversely if
it is overly sticky or loose then add a little more flour.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
1. Tip your flour onto a work surface to make a mound and make
a cavity in the centre with your hand or the back of a spoon and add the wet
ingredients into the cavity.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
2. Using a fork, whisk the liquids, gradually incorporating the
wet into the dry. If the liquid breaches your flour fort, don’t panic, have a
plastic scraper to hand and use it to drag the liquid back into the flour.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
3. Knead the dough for approximately ten minutes until it is
smooth.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
4. Wrap the dough with cling film / saran wrap and refrigerate
for a minimum of 30 minutes (but ideally one hour).</div>
<div class="Normal">
<br /></div>
<div class="Normal">
5. Take your base colour dough, and on a lightly floured work surface
with a rolling pin, roll it out to circa 0.5cm / 1/5” thickness and half the
width of your pasta machine lasagna slot.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
6. Roll through the lasagna slot on your pasta machine at the
thickest setting twice. Fold both sides of the length into the center, lightly
roll with your rolling pin then put through the pasta machine again at the same
setting.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
7. Decrease the thickness setting of your machine by one slot
and put the dough through twice. Continue in this manner until your pasta is
approximately 1.4mm / 1/16” thick (on my machine this is setting 5).</div>
<div class="Normal">
<br /></div>
<div class="Normal">
8. Cover it with clingfilm / saran wrap or a clean tea towel
and put aside.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
9. For each accent colour, take the dough and complete steps 1
- 3 above, then run it through the linguine cutter on your pasta machine. If
doing this by hand, lightly flour the dough, roll into a tube lengthwise and
slice into thin strips then unravel it immediately. Cover straight away with
clingfilm / saran wrap or a clean tea towel and put aside.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
10. Lay strips of your linguine over your base colour in
whichever colour combination you like and trim off the excess. Press lightly
with a rolling pin to secure in place.</div>
<div class="Normal">
<br /></div>
<div class="Normal">
11. Pass through the lasagna slot of your pasta machine at the
setting closest to 1.4mm / 1/16" (on my machine setting 5).</div>
<div class="Normal">
<br /></div>
<div class="Normal">
12. Your dough is now ready to be shaped into whatever you
wish. You can use it to make a lasagna, roll it up into penne or stuff it with
your favourite fillings to make ravioli or tortellini. See below instructions
for making cute little bow shaped farfalle</div>
<div class="Normal">
<br /></div>
<div class="Normal">
13. To make farfalle: With a sharp knife cut into rectangles, I
use pinking shears to make a zig-zag edge along the widths but this is
completely optional.</div>
<div class="Normal">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-CN;">14. Pinch the centres together with your fingers and you have farfalle!</span> <br /><br />
<br />
<br />
<br />
Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-33322960281317193312016-06-27T00:00:00.000-07:002016-06-27T00:00:04.239-07:00Long-time pierogi lovers, first-time pirozhki makers<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://3.bp.blogspot.com/-Ki10CDl4yV4/V27DKh1fqkI/AAAAAAAAA3w/PKQ1SJ0mJIU7GcGoara94thCdEbpexkFQCLcB/s1600/IMG_1557.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-Ki10CDl4yV4/V27DKh1fqkI/AAAAAAAAA3w/PKQ1SJ0mJIU7GcGoara94thCdEbpexkFQCLcB/s320/IMG_1557.JPG" width="240" /></a></div>
<br />
This month, we embraced the wonderful world of fried food. Normally healthy eaters, and predominantly vegetarian, we turned to the dark side of oil and some serious meat consumption.<br />
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-kWaFvBcsjGc/V27C__bgd6I/AAAAAAAAA3I/ICCvw6zrp6U2HTondDpuLNcMsfU786dagCLcB/s1600/P%2Bis%2Bfor%2Bpierogi.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-kWaFvBcsjGc/V27C__bgd6I/AAAAAAAAA3I/ICCvw6zrp6U2HTondDpuLNcMsfU786dagCLcB/s320/P%2Bis%2Bfor%2Bpierogi.png" width="320" /></a></div>
<br />
Sara (through longstanding family tradition) and I (through my Polish-extracted husband) are connoisseurs of <a href="https://en.wikipedia.org/wiki/Pierogi" target="_blank">pierogis</a>, which are typically boiled and then baked or fried, and whose dough does not involve yeast. We were excited to try our hands at making Russian pirozhki (or piroshki) this month, which can be baked or fried, and which involve a very yeast-heavy dough. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-spwHV4BR5vI/V27DJjZa58I/AAAAAAAAA3U/hyO0Ey1vPDMri4-TI7A_J6FAGlZ1z6OMgCLcB/s1600/IMG_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-spwHV4BR5vI/V27DJjZa58I/AAAAAAAAA3U/hyO0Ey1vPDMri4-TI7A_J6FAGlZ1z6OMgCLcB/s320/IMG_1543.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Sara made the dough in advance, which, as we were warned, was very, very sticky and somewhat difficult to work with. Then we made one veggie filling, involving cabbage and mushrooms and dill, among other things. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-NsMW0m4uRnU/V27DJRaRKVI/AAAAAAAAA3Q/xAB8Hgndu0sjR56vL8r3FwYFPOM27yeIACLcB/s1600/IMG_1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-NsMW0m4uRnU/V27DJRaRKVI/AAAAAAAAA3Q/xAB8Hgndu0sjR56vL8r3FwYFPOM27yeIACLcB/s320/IMG_1547.JPG" width="240" /></a></div>
<br />
And we made one meat filling, involving ground beef, onions, eggs, and more. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Acl53UR71-I/V27DJ4F4OoI/AAAAAAAAA3k/U3ZFeBy5rbEzxYiyg_R589yZ1JfeCr9EgCLcB/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-Acl53UR71-I/V27DJ4F4OoI/AAAAAAAAA3k/U3ZFeBy5rbEzxYiyg_R589yZ1JfeCr9EgCLcB/s320/IMG_1549.JPG" width="240" /></a></div>
<br />
Then we folded up a whole lot of pirozhkis. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-XEQNqmDVxu4/V27DKZcIilI/AAAAAAAAA3s/lej5YKEnp9Egsru-p9sqwLEQV9jAQvPiQCLcB/s1600/IMG_1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-XEQNqmDVxu4/V27DKZcIilI/AAAAAAAAA3s/lej5YKEnp9Egsru-p9sqwLEQV9jAQvPiQCLcB/s320/IMG_1550.JPG" width="240" /></a></div>
<br />
Fortunately we had some helping hands from another Sarah and my husband, TJ. <br />
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwv7rTcPeQKMJ3IHxFoteuiCCkvNEn-j-2x90wh4ZLZQQra4zO_HHzGy6aFiYFgOxroeeh_1wlP_dHz5Nr8vQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
Then into the oil they went!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-abnsFm1Ggc8/V27DKwToKBI/AAAAAAAAA38/uJ-JmwApqnYdMW4U9DcJ-cw6xtd46QXMQCLcB/s1600/IMG_1558.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-abnsFm1Ggc8/V27DKwToKBI/AAAAAAAAA38/uJ-JmwApqnYdMW4U9DcJ-cw6xtd46QXMQCLcB/s320/IMG_1558.JPG" width="240" /></a><a href="https://3.bp.blogspot.com/-Ki10CDl4yV4/V27DKh1fqkI/AAAAAAAAA3w/PKQ1SJ0mJIU7GcGoara94thCdEbpexkFQCLcB/s1600/IMG_1557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
Thanks also to Sara's husband, Will, who picked up and then fried up some delicious kielbasa while we deep-fried the pirozhkis. What a treat. In the end the pirozhkis puffed up to an almost doughnut-like consistency, without the sweetness. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-7CXaW5wu7-g/V27DLnqKrCI/AAAAAAAAA4A/BcjDN5bBctsZfOae2Nn46il7cW7lk00sgCLcB/s1600/IMG_1560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-7CXaW5wu7-g/V27DLnqKrCI/AAAAAAAAA4A/BcjDN5bBctsZfOae2Nn46il7cW7lk00sgCLcB/s320/IMG_1560.JPG" width="320" /></a></div>
<a href="https://1.bp.blogspot.com/-7CXaW5wu7-g/V27DLnqKrCI/AAAAAAAAA4A/BcjDN5bBctsZfOae2Nn46il7cW7lk00sgCLcB/s1600/IMG_1560.JPG" style="margin-left: 1em; margin-right: 1em;"> </a><br />This challenge was a huge hit and enjoyed by two sets of Sara(h)s and Wills, plus me and TJ. I don't think either Sara or I would ever give up our long-loved pierogis, but they've certainly got some delicious competition. <br /><br />The Daring Kitchen: <a href="http://thedaringkitchen.com/" target="_blank">http://thedaringkitchen.com</a><br /><br />Challenge Host (another Sara!): <a href="http://sassysuppers.blogspot.ch/" target="_blank">http://sassysuppers.blogspot.ch</a><br />
<br />
--<br />
<b>Deep-Fried Pirozhki (Zharenye Pirozhki)</b><br /><br /><u>Ingredients: </u><br /><br />1 recipe Classic Meat Filling and/or Classic Cabbage Filling and/or filling of your choosing<br />
<i>We used a half recipe each of the classic meat and cabbage fillings below</i><br /> 1 recipe Yeast dough<br /> Vegetable oil for greasing pans as well as for frying <br /><br /><u>Directions: </u><br /><br />1. On a well-floured surface, roll out half of the dough to about a 1/2cm or 1/4" thickness. Use your 8 - 10cm or 3 - 4" cutter to cut out circles.<br /><br /> 2. Place 1 heaping tablespoon of filling in the center of a circle of dough. Bring up the sides of the dough and pinch them together to seal the filling in. Gently form the turnover into an oval, rounding out the pointed ends. Place on a greased cookie sheet or plate while you repeat with the remaining dough circles.<br /><br />3. Repeat this whole procedure with the second half of the dough and filling.<br /><br />4. Allow the pirozhki to rise for about 30 minutes before frying. They will not double but will look puffy.<br /><br />5. Fill a pot or deep-frying with vegetable oil to a depth of 10cm / 4" and heat the oil to 190°C / 375°F. Line a plate with paper towels or use a cooling rack set over a pan to drain the fried pastries. <br /><br />6. Carefully lower 3 or 4 pirozhki into the hot oil and cook for 2 minutes on each side or until golden brown. If you are using a pot of oil make sure you use your thermometer to watch the temperature. You may need to raise and lower the burner temperature to keep the oil at the correct temperature. Remove the pirozhki from the oil and drain on the paper towels or the rack. <br /><br />7. Continue frying until all the pirozhki are cooked. Enjoy right away!<br />
<br />
<b>Classic Meat Filling (Myasnaya Nachinka)</b><br /> Servings: 24 <br /><br /><u>Ingredients: </u><br /><br />15ml / 1 Tablespoon vegetable oil<br /> 2 small onions, finely chopped<br /> 455g / 1 pound lean ground beef<br /> 2 hard-cooked eggs, finely chopped<br /> 30ml / 2 Tablespoons beef broth<br /> 30ml / 2 Tablespoons sour cream<br /> 8g / 1 Tablespoon all-purpose flour<br /> 1 Tablespoon chopped fresh dill<br /> 1 Tablespoon chopped fresh parsley<br /> Salt and pepper to taste <br /><br /><u>Directions:</u> <br /><br />1. Heat oil in a skillet over medium heat. Add onions and sauté, stirring frequently, about 10 minutes or until browned. <br /><br />2. Add ground beef to skillet and cook until browned, breaking up clumps with a spoon or spatula.<br /><br />3. Transfer to a bowl and stir in the remaining ingredients. Let cool completely before using to fill your pirozhki. Store in the refrigerator until ready to use. <br /><br />
<b>Classic Cabbage Filling (Kapustnaya Nachinka)</b><br /> Servings: 24<br /><br /><u>Ingredients: </u><br /><br />1/2 head of cabbage (about 680g / 1 1/2 pounds), finely chopped<br /> 30g / 2 Tablespoons unsalted butter<br /> 15ml / 1 Tablespoon vegetable oil<br /> 1 hard-cooked egg, finely chopped<br /> 1 Tablespoon chopped fresh dill<br /> Salt and pepper to taste <br /><br /><u>Directions: </u><br /><br />1. Blanch the cabbage in boiling salted water for 3 minutes. Drain well and squeeze the cabbage to remove excess liquid.<br /><br />2. Heat the butter and oil in a skillet over medium heat. Add the cabbage and cook, stirring, until soft and colored, 15 to 20 minutes.<br /><br />3. Remove from heat and stir in remaining ingredients. Cool completely before using to fill your pirozhki. Store in refrigerator until ready to use.<br /><br />
<b>Yeast Dough (Drozhzhevoe Testo)</b><br /> Servings: 24 <br /><br /><u>Ingredients: </u><br /><br />7g / 1/4oz / 1 package active dry yeast<br /> 1 Tablespoon plus 1/2 teaspoon sugar<br /> 45ml / 3 Tablespoons warm water<br /> 455g / 1 pound / 3 2/3 cups (spooned & scraped) instant-blending flour (such as Wondra); or substitute all-purpose flour if necessary<br /> 415ml / 1 3/4 cups warm milk (35°C / 95°F)<br /> 2 egg yolks<br /> 1/2 teaspoon salt<br /> 45g / 3 Tablespoons softened butter <br /><br /><u>Directions: </u><br /><br />1. In the bowl of a stand mixer or a large mixing bowl, combine the yeast, 1/2 teaspoon sugar and warm water. Proof the yeast for five minutes.<br /><br />2. 190g / 6.6oz / 1 1/2 cups of the flour and all of the warm milk to the yeast mixture and beat using the all-purpose beater on low speed or a wooden spoon by hand for two minutes, scraping down sides if necessary, until well-blended. Cover with plastic wrap or a cloth and set in a warm place for about 2 hours. <br /><br />3. After 2 hours the dough should be very bubbly. You can hear the bubbles forming and popping actively. In a separate bowl beat the egg yolks with the remaining tablespoon of sugar and with the 1/2 teaspoon of salt for three minutes by hand or 30 seconds with an electric beater.<br /><br />4. Add the egg yolk mixture and the remaining flour to the dough. Using the dough hook, beat the dough at a moderately low speed, or beat with a wooden spoon, for 2 minutes. Then add the softened butter and beat for a minute more. Switch to medium-high and beat the dough for 12 minutes, stopping twice for 2-minute intervals to allow the motor (or your arm) to cool off.<br /><br />5. The final dough will be very wet and almost like gum-like, pulling away in strings when you take the beater out. With a buttered spatula, scrape dough into a generously greased bowl. Grease the top of the dough by spraying with cooking spray or lightly brushing with oil. Cover with plastic wrap and set in a warm place for an hour or until the dough is doubled in bulk. The dough is now ready to use. Refrigerate until ready to form your pirozhki. <br /> Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-194172707590098812016-05-27T08:30:00.000-07:002016-05-27T08:30:00.862-07:00Twisted<h1 style="text-align: center;">
<span style="font-size: small;"><a href="http://3.bp.blogspot.com/-P_Rrv2PGEVQ/V0dEEPlBCOI/AAAAAAAAKlo/s2GgvKxJYDYVlp3GwnCuZd6jqk3RRDKngCK4B/s1600/IMG_1380.JPG"></a><a href="http://3.bp.blogspot.com/-n1vv5OLJjPo/V0dEM59GwjI/AAAAAAAAKlw/GSBSZ5cmDkQOqDl_AtpGWoTIk4CpvMX9wCK4B/s1600/IMG_1380.JPG" imageanchor="1"><img border="0" height="320" src="https://3.bp.blogspot.com/-n1vv5OLJjPo/V0dEM59GwjI/AAAAAAAAKlw/GSBSZ5cmDkQOqDl_AtpGWoTIk4CpvMX9wCK4B/s320/IMG_1380.JPG" width="240" /></a></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">We made a fun and easy twist bread for this month's <a href="http://thedaringkitchen.com/">daring kitchen</a> challenge. </span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">The dough came together quickly (and tasted delicious). </span></span></h1>
<h1 style="text-align: center;">
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://1.bp.blogspot.com/-JOtvzRuDl4s/V0dJrKhjAPI/AAAAAAAAKmE/2mTdplfHm-YpvLsc1V4CEdxhkp3FbHpGwCK4B/s1600/IMG_20160514_152404391.jpg"><img border="0" height="180" src="https://1.bp.blogspot.com/-JOtvzRuDl4s/V0dJrKhjAPI/AAAAAAAAKmE/2mTdplfHm-YpvLsc1V4CEdxhkp3FbHpGwCK4B/s320/IMG_20160514_152404391.jpg" width="320" /></a> </span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">As we waited for it to proof, we took my semi-unruly toddler to see the <a href="https://deyoung.famsf.org/exhibitions/oscar-de-la-renta-retrospective">Oscar de la Renta exhibit</a> at the De Young museum. Nothing like trying to convince a 15-month-old that he can't touch the pretty, shiny, feathery dresses....</span></span></h1>
<h1 style="text-align: center;">
<span style="font-size: small;"><a href="http://4.bp.blogspot.com/-aYZvR-_PV1s/V0dD-mOMk3I/AAAAAAAAKlg/Z28pcUiFzJcjht5B_t0yAL3r1vH2h_EOgCK4B/s1600/IMG_1987.JPG"><img border="0" height="320" src="https://4.bp.blogspot.com/-aYZvR-_PV1s/V0dD-mOMk3I/AAAAAAAAKlg/Z28pcUiFzJcjht5B_t0yAL3r1vH2h_EOgCK4B/s320/IMG_1987.JPG" width="240" /></a></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">When we got back, we rolled out the dough and scavenged my kitchen to see what we could include within the dough -- sundried tomatoes + kalamata olives + random italian herbs seemed to be a good option. </span></span></h1>
<h1 style="text-align: center;">
<span style="font-size: small;"><span style="font-weight: normal;"><a href="http://4.bp.blogspot.com/-vdcswoofDFw/V0dJ7Bm2EOI/AAAAAAAAKmU/2nnoTY7BMAsCCTjqohKl07GSCrJstSUuQCK4B/s1600/IMG_20160514_153528582.jpg"><img border="0" height="320" src="https://4.bp.blogspot.com/-vdcswoofDFw/V0dJ7Bm2EOI/AAAAAAAAKmU/2nnoTY7BMAsCCTjqohKl07GSCrJstSUuQCK4B/s320/IMG_20160514_153528582.jpg" width="180" /></a></span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">Then we rolled it up, taking care to twist all of those gorgeous innards. <a href="http://4.bp.blogspot.com/-vdcswoofDFw/V0dJ7Bm2EOI/AAAAAAAAKmU/2nnoTY7BMAsCCTjqohKl07GSCrJstSUuQCK4B/s1600/IMG_20160514_153528582.jpg" imageanchor="1"></a> </span></span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">The dough baked for a long time, developing a beautiful, dark crust. Despite the recipe's insistence that we leave it to "cool completely" before cutting, we ripped into it immediately. Delicious!</span></span></h1>
<h1>
<span style="font-size: small;"><a href="http://4.bp.blogspot.com/-aYZvR-_PV1s/V0dD-mOMk3I/AAAAAAAAKlg/Z28pcUiFzJcjht5B_t0yAL3r1vH2h_EOgCK4B/s1600/IMG_1987.JPG" imageanchor="1"></a>Sun Dried Tomato and Rosemary Bread</span></h1>
<h1>
<span style="font-size: small;"><span style="font-weight: normal;">From Tandy Sinclair at <a href="http://tandysinclair.com/">Lavender & Lime</a></span> </span></h1>
<b>Ingredients</b><br />
680g / 5 1/2 cups (spooned & scra<a href="http://1.bp.blogspot.com/-JOtvzRuDl4s/V0dJrKhjAPI/AAAAAAAAKmE/2mTdplfHm-YpvLsc1V4CEdxhkp3FbHpGwCK4B/s1600/IMG_20160514_152404391.jpg" imageanchor="1"></a><a href="http://1.bp.blogspot.com/-7WUPzcv9ANk/V0dJtaDejoI/AAAAAAAAKmM/EGpa5fxneygK-OaJIvNQcYBbJWv7WbWywCK4B/s1600/IMG_20160514_152404391.jpg" imageanchor="1"></a>ped) bread flour<br />
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast<br />
118g / 1/2 cup + 1 Tbsp granulated sugar<br />
375ml / 1 1/2 cups water<br />
1 large egg yolk<br />
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough<br />
22g / 3 1/2 tsp flaked salt<br />
150g / 1 1/3 cups sun dried tomatoes, drained and chopped<br />
5g / 1 tsp finely chopped fresh rosemary leaves<br />
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash<br />
10g / 1 Tbsp sesame seeds<br />
<b>Directions:</b><br />
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl<br />
<b>NOTE:</b> If using active dry yeast, activate it in the water for 5 minutes first<br />
2. Use a dough hook and knead for 1 minute<br />
3. Add the salt and knead for a further 5 minutes<br />
4. Turn the dough out onto a lightly oiled surface<br />
5. Knead gently and shape into a ball<br />
6. Rub the bowl with a little bit of oil<br />
7. Place the dough back into the bowl, seam side down<br />
8. Cover and leave to prove until doubled in size<br />
9. Lightly oil your hands and punch back the dough<br />
10. Cover and prove for 1 hour<br />
11. Turn the dough out onto a lightly oiled surface<br />
12. Knock back and roll out into a rectangle<br />
<div class="img-center">
</div>
13. Spread on the tomatoes and rosemary<br />
<div class="img-center">
</div>
14. Roll up tightly, lengthwise<br />
15. Trim off the edges<br />
<div class="img-center">
</div>
16. Cut in half, down the middle, but not going all the way to the bottom<br />
<div class="img-center">
</div>
17. Slightly open the two halves<br />
18. Twist the dough to resemble a length of rope<br />
19. Shape into a circle<br />
<div class="img-center">
</div>
20. Place onto a lined or sprayed baking tray<br />
21. Cover dough with a damp cloth and leave to prove for 30 minutes<br />
22. Preheat the oven to 190°C / 375°F / Gas Mark 5<br />
23. Brush with egg wash and sprinkle on the sesame seeds<br />
24. Bake for 10 minutes<br />
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4<br />
26. Bake for a further 45 minutes<br />
27. Remove from the oven and leave on the tray for 15 minutes<br />
28. Place onto a wire rack and leave to cool completely before cuttingSara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-1021669608717339922016-04-27T00:00:00.000-07:002016-04-27T00:00:08.528-07:00Kouign amann AKA butter cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LEeorFuz-Tg/Vx7Y2HyuegI/AAAAAAAAA08/j5lfHjlRLM8W-39gepWu3-pBr8LmoLZ4ACLcB/s1600/IMG_1343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-LEeorFuz-Tg/Vx7Y2HyuegI/AAAAAAAAA08/j5lfHjlRLM8W-39gepWu3-pBr8LmoLZ4ACLcB/s400/IMG_1343.JPG" width="400" /></a></div>
<br />
<br />
This month's baking challenge didn't exactly go as planned.<br />
<br />
The plan was for Sara to make the <a href="http://www.thekitchn.com/how-to-make-kouign-amann-at-home-cooking-lessons-from-the-kitchn-190760" target="_blank">kouign amann</a> dough in advance, and then to come over to my house on a Sunday to shape and bake the pastries in advance of our book club meeting. As it turned out, once Sara got started on the recipe, there was no stopping point until the pastries were in the muffin tin, shaped and ready to go.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-uMIEdznU4bA/Vx7Y_PigfwI/AAAAAAAAA1E/QqLa94P_EGsZjjE7SaQschMMPhnbCgs3wCLcB/s1600/IMG_1341.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-uMIEdznU4bA/Vx7Y_PigfwI/AAAAAAAAA1E/QqLa94P_EGsZjjE7SaQschMMPhnbCgs3wCLcB/s320/IMG_1341.JPG" width="240" /></a></div>
<br />
<br />
So Sara did the legwork on this one, and I preheated and used my oven. The good news is that they were delicious -- both fresh out of the oven, and with coffee the next day. No surprises there, since the name literally means "<a href="https://en.wikipedia.org/wiki/Kouign-amann" target="_blank">butter cake</a>."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-9hYABRkonb0/Vx7Y_LFiK-I/AAAAAAAAA1A/CBBpyNhEqDo3qbHlX-qDSV698nEH8c6pgCLcB/s1600/IMG_1340.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-9hYABRkonb0/Vx7Y_LFiK-I/AAAAAAAAA1A/CBBpyNhEqDo3qbHlX-qDSV698nEH8c6pgCLcB/s320/IMG_1340.JPG" width="320" /></a></div>
<br />
<br />
And, so I got to bake, too, I made a <a href="http://smittenkitchen.com/blog/2016/01/blood-orange-almond-and-ricotta-cake/" target="_blank">cake</a>.Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-4736551029360558032016-03-27T20:28:00.002-07:002016-04-07T05:21:17.974-07:00Our million $$ idea (the one that got away)<div style="text-align: center;">
<a href="https://3.bp.blogspot.com/-T4JwPPOpPDo/VvihvQT6SSI/AAAAAAAAJ74/_XcAQv-2FAI5YuGq_Ghf7A7Tm5i99X_xQ/s1600/Image-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-T4JwPPOpPDo/VvihvQT6SSI/AAAAAAAAJ74/_XcAQv-2FAI5YuGq_Ghf7A7Tm5i99X_xQ/s320/Image-1.png" width="256" /></a> </div>
<br />
Back in 2007 or 2008, a friend of mine was working in Amsterdam. She came to visit, and brought us a heavy, aromatic stack of stroopwafel. My husband and I had to ration them out -- allowing just one cookie at a time with a big mug of tea or coffee. Both of us were training for various endurance events, and discussed just how great these cookies would be as a during-run or on-the-bike food.<br />
<br />
But law school got in the way, and we never managed to bring stroopwafel to the athletic masses. Turns out, however, that other folks had the <a href="http://www.runningwarehouse.com/Honey_Stinger_Waffle_16-Pack/descpage-HSWAF.html?gclid=CKPMq46z4ssCFQFsfgodj4IAuA">same idea</a> (oh, Lance...). Fortune could have been ours!<br />
<br />
Needless to say, we were pretty darn excited by this month's stroopwafel challenge. We briefly considered buying our own waffle cookie iron from amazon, but our law firm's quirky culinary side came through, and one of our co-workers had a pizzelle iron to lend us.<br />
<br />
The delicious dough came together quickly. We channeled our Great British Baking Show compatriots and doled out precisely the same amount for each cookie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-7Jg9Hu5DnXc/Vvihqh_6ADI/AAAAAAAAJ7w/JI-_pkuPHEY55UHMn_NgR9TNNeTB1xFVQ/s1600/Image-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-7Jg9Hu5DnXc/Vvihqh_6ADI/AAAAAAAAJ7w/JI-_pkuPHEY55UHMn_NgR9TNNeTB1xFVQ/s320/Image-3.png" width="240" /></a></div>
<br />
Our pizzelle iron didn't have an instruction manual, and the "red light" "green light" sequence left something to be desired in terms of obvious meaning. Despite some uneven browning, however, our cookies came out perfectly -- puffy, easy to cut, and nearly perfect in shape. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-QXCciJYIYto/VvihtVQ2irI/AAAAAAAAJ70/9P1n6d0_h8YQ4BsGa0nLe18LIF6-X3Vhg/s1600/Image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-QXCciJYIYto/VvihtVQ2irI/AAAAAAAAJ70/9P1n6d0_h8YQ4BsGa0nLe18LIF6-X3Vhg/s320/Image.png" width="320" /></a></div>
<br />
Erica whipped up some amazing butterscotch, and we quickly assembled the stroopwafels. So very tasty, especially with a cup of coffee (or a long run). While I tend to avoid one-purpose kitchen equipment, I do have a pizzelle iron in my amazon checkout cart right now...<br />
<br />
<div style="text-align: center;">
<a href="https://4.bp.blogspot.com/-w0VjUnoyHiU/VvihyRIYVOI/AAAAAAAAJ78/k9uEDFr0dlQrtJyeyWWmR_Z0Q91fNrKnQ/s1600/IMG_1185.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-w0VjUnoyHiU/VvihyRIYVOI/AAAAAAAAJ78/k9uEDFr0dlQrtJyeyWWmR_Z0Q91fNrKnQ/s320/IMG_1185.JPG" width="320" /></a> </div>
<br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:DontVertAlignCellWithSp/>
<w:DontBreakConstrainedForcedTables/>
<w:DontVertAlignInTxbx/>
<w:Word11KerningPairs/>
<w:CachedColBalance/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<br />
<b>Recipe: Traditional Stroopwafel</b><br />
<i>Servings: 24</i><br />
<b>Ingredients</b><br />
<b>For the Wafels:</b><br />
1/2 cup / 120ml warm water (105-110°F / 40-43°C)<br />
1/4 ounce / 7g / 1 envelope active dry yeast (regular, not quick rise)<br />
1/2 cup / 100g granulated sugar<br />
1/4 teaspoon salt<br />
1 cup / 2 sticks / 8 ounces / 225g unsalted butter, melted<br />
2 large eggs<br />
4 cups / 500g all-purpose flour<br />
1/2 teaspoon ground cinnamon<br />
<b>For the Stroop Filling:</b><br />
1 1/2 cups / 300g brown sugar, packed<br />
1 cup / 2 sticks / 8 ounces / 225g unsalted butter<br />
1/3 cup / 80ml dark corn syrup (see note below)<br />
1 teaspoon ground cinnamon<br />
Oil spray for cookie press<br />
<b>Admin’s note: </b>The role of corn syrup in cooked sugar
recipes is to reduce the risk of crystallization, but dark corn syrup is a
North American product that can be hard to find elsewhere. In that case, here
are some possible substitutions for 1/3 cup / 80ml dark corn syrup:<br />
1/4 cup / 60ml light corn syrup plus 4 teaspoons/ 20ml molasses<br />
OR<br />
1/3 cup / 80ml molasses<br />
OR<br />
2/5 cup / 80g packed brown sugar mixed with 4 teaspoons / 20ml hot water<br />
<b>Directions:</b><br />
In a stand mixer bowl combine water, yeast, a pinch of sugar from the ½ cup
and salt. When the yeast is foamy (about 3 minutes) add the remaining sugar and
butter, blend together. Add the eggs and mix. Add the flour and cinnamon. Mix
one minute beyond just combined. Allow the dough to rest, covered or wrapped in
film, while you make the stroop. <br />
In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over
medium high heat, bring mixture to a boil, not stirring. Attach candy
thermometer. <br />
Brush the sugar down from the sides of the pan with a wet pastry brush.
Bring to 234-240°F / 112-115°C / soft ball stage. If you don’t have a candy
thermometer, you can test it - at this point the syrup dropped in to cold water
can be formed in to a soft and flexible ball. Remove from heat, add cinnamon.
Stir until smooth. <br />
Preheat waffle iron. <br />
Measure the dough into 24 to 26 x 1 1/2 ounce / 42g balls. Roll into round
balls. <br />
Lay out a cutting board, round or decorative cookie cutter, knife, and
offset spatula.<br />
In quick order spray the cookie press, put in a ball of dough into each side
of the cookie press. Close quickly using pressure to flatten the dough. Timing
varies for each iron, roughly 1-3 minutes, allow your cookies to cook. Look for
the steam coming from your press to diminish noticeably. You are looking for a
dark golden brown. If they are undercooked they will not be crispy when cool.
If they are overcooked you cannot split the cookie to fill it. <br />
As soon as the cookie is cooked (it may be puffed, if you’re lucky) cut with
the round cutter. This gives you a clean edge to halve the cookie. <br />
Cut it through the middle to make two disks. It will be hot, use a clean tea
towel to handle the cookie if necessary. <br />
Spread 1-2 tablespoons stroop onto one half of the cookie, then top with the
other half. Allow to cool. <br />
If you move quickly, you can refill the cookie press after you’ve cut and
split the cookie. Those cookies can cook while you are filling the ones you
just removed from the iron. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com2tag:blogger.com,1999:blog-2039304235747111844.post-30989820887540310502016-01-31T16:28:00.000-08:002016-01-31T16:36:07.889-08:00Great Daring Bakers Baking Show<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-50XAKtZRIzY/Vq6eSkFX4UI/AAAAAAAAAsk/TO1hBGYSxOs/s1600/IMG_1093.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-50XAKtZRIzY/Vq6eSkFX4UI/AAAAAAAAAsk/TO1hBGYSxOs/s640/IMG_1093.JPG" width="480" /></a></div>
<br />
As evidenced by many challenges on this blog, our forte is taste and not beauty when it comes to baked goods. So we took our own path this month, whose challenge was "cake design." Not that we don't appreciate a beautiful cake, but we'd rather focus on the baking rather than the decorating.<br />
<br />
Enter the <a href="http://www.pbs.org/food/shows/great-british-baking-show/" target="_blank">Great British Baking Show</a>, which inspired Sara to suggest we make a <a href="http://www.bbc.co.uk/food/recipes/_schichttorte_49934" target="_blank">schichttorte</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RpIMeQ8Qt8c/Vq6ePgu1mkI/AAAAAAAAArg/f7LyoCS213c/s1600/IMG_1083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RpIMeQ8Qt8c/Vq6ePgu1mkI/AAAAAAAAArg/f7LyoCS213c/s320/IMG_1083.JPG" width="240" /></a></div>
<br />
First, we made an egg yolk mixture, into which we blended vanilla, lemon zest, flour, and "corn flour." I only had corn meal, which seemed to work out alright, although masa is what we should've included. The British recipe had a few alternate names including golden syrup (corn syrup) and vanilla bean paste (closer to extract than scraped beans). Then we stirred in beaten egg whites.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-t5Ot6nDf-Sg/Vq6ePgD9UYI/AAAAAAAAAro/a55FHrCH5R0/s1600/IMG_1084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-t5Ot6nDf-Sg/Vq6ePgD9UYI/AAAAAAAAAro/a55FHrCH5R0/s320/IMG_1084.JPG" width="240" /></a></div>
<br />
The interesting trick to this recipe is that you spread a very thin layer in the cake pan and put it under the broiler for a couple minutes. Unusual! Then you pull it out, and do it again, layer after layer, until you get to 20 (theoretically, but we only got to 14 before we ran out of batter). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mcpd1boIcuc/Vq6ePh7_rUI/AAAAAAAAArw/ZAkytLIuKag/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mcpd1boIcuc/Vq6ePh7_rUI/AAAAAAAAArw/ZAkytLIuKag/s320/IMG_1085.JPG" width="240" /></a></div>
<br />
Our first try was not great. It burned. Here's evidence of that mistake plus the erroneous corn meal. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ywYvEvxFRCQ/Vq6eQVpE7_I/AAAAAAAAAr0/xIbn754a3RY/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ywYvEvxFRCQ/Vq6eQVpE7_I/AAAAAAAAAr0/xIbn754a3RY/s320/IMG_1086.JPG" width="240" /></a></div>
<br />
But then we got the hang of it. Our final step was an easy chocolate glaze. Thanks to honorary Daring Baker Emily for her help with the glaze. Because we were dealing with two babies rapidly approaching nap time, we skipped the addition of vanilla glaze decoration. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fxfi2lgPzHo/Vq6eRWPh7wI/AAAAAAAAAsM/8vjO4LdoqI0/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-fxfi2lgPzHo/Vq6eRWPh7wI/AAAAAAAAAsM/8vjO4LdoqI0/s320/IMG_1090.JPG" width="240" /></a></div>
<br />
How lovely! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qy-ofemdq4Q/Vq6eTgW6GaI/AAAAAAAAAsw/TQ8FhQubAhU/s1600/IMG_1095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-qy-ofemdq4Q/Vq6eTgW6GaI/AAAAAAAAAsw/TQ8FhQubAhU/s320/IMG_1095.JPG" width="240" /></a></div>
<br />
And the layers turned out beautifully.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-F5Tk4NS6O3s/Vq6eSNWb3OI/AAAAAAAAAsc/XwTU4rd9Kvs/s1600/IMG_1092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-F5Tk4NS6O3s/Vq6eSNWb3OI/AAAAAAAAAsc/XwTU4rd9Kvs/s320/IMG_1092.JPG" width="240" /></a></div>
<br />
The texture was a tad bit rubbery and that could've been the corn meal. Overall it was quite tasty and fun to make. And we got to enjoy the company of friends and babies, and enjoy some brunch tacos and homemade guacamole from our friends' bumper crop of avocados. <br />
<br />
Thank you Daring Bakers and the Great British Baking Show!Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-44893851631015478862015-12-27T10:36:00.000-08:002015-12-27T10:36:23.021-08:00Gateaux Pithiviers -- still a winner, though not "officially"<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BD3ieiB0eVY/VoAtmTb4zoI/AAAAAAAAH58/2zS9KJlx18s/s1600/Gateaux%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BD3ieiB0eVY/VoAtmTb4zoI/AAAAAAAAH58/2zS9KJlx18s/s320/Gateaux%2B1.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
This fall brought a big change to the Baking JDs -- after spending the past five years at two different law firms, Erica and Sara are now colleagues, in addition to baking partners. <br />
<br />
This move has provided fun opportunities for mid-afternoon coffee breaks, outfit consultations, and post-work libations. It also presented the once-a-year chance to participate in our annual office baking challenge. We discussed the possibility of bringing our daring baker challenge before the December recipe even came out, and we were glad to see a beautiful cake appear for this month's challenge. <br />
<br />
Due to the craziness of the holiday season, we prepared the component parts separately. Erica kindly offered to make the puff pastry. I had the much easier task of preparing the frangipane. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gaMnUFsSn4c/VoAuez561AI/AAAAAAAAH6Q/Ap5Uxwx6eag/s1600/Gateaux%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-gaMnUFsSn4c/VoAuez561AI/AAAAAAAAH6Q/Ap5Uxwx6eag/s320/Gateaux%2B2.jpg" width="320" /></a></div>
<br />
Despite the fact that I had the easier recipe, I'm the one that faced difficulties. I ground by almonds in the food processor, as instructed. The recipe said to combine the ground almonds with the other ingredients, so I just dumped in the eggs, flour, sugar, butter, and flavorings and pulsed a few times to combine. I'm not sure whether using the food processor was the error or something else, but my frangipane was decidedly <em>not </em>in a solid state when finished mixing. I tossed it into the fridge to cool overnight and hoped for the best. <br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-b90vqJE1jUw/VoAulBMvMMI/AAAAAAAAH6U/wMdEbltFulg/s1600/Gateaux%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-b90vqJE1jUw/VoAulBMvMMI/AAAAAAAAH6U/wMdEbltFulg/s320/Gateaux%2B3.jpg" width="320" /></a></div>
<br />
Erica brought over the puff pastry dough the following night, and we performed the quick task of assembly. The frangipane was still giving us trouble, but it stayed solid enough to form a thin-ish layer (see above). We mastered the swirly top, and had a great time watching it bake -- first puffing up, then turning a golden brown. <br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MVBmOiFQtMc/VoAuHogMqYI/AAAAAAAAH6E/CtNx9oE5m7Y/s1600/Gateaux%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MVBmOiFQtMc/VoAuHogMqYI/AAAAAAAAH6E/CtNx9oE5m7Y/s320/Gateaux%2B4.jpg" width="180" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Fortunately, we had enough leftovers to make both a perfect cake for the competition and a bonus cake (pictured above) to try that night. The one right out of the oven was amazing -- so flakey and warm, and full of almond flavor. We thought we would be a shoe-in for the office competition. <br />
<br />
While the cake held up remarkably well (thanks uber, for getting it to the office in one piece!), it lost some of its magic when cool. I'd say we took a strong second place, but we ultimately lost to a brown butter almond cake that was pretty darn tasty. <br />
<br />
We hope you are all enjoying a great holiday season, and wish you a happy new year!<br />
<br />
<strong><em>For the month of December, Kat challenged us to make Gateaux Pithiviers. </em></strong><br />
<strong><em></em></strong><br />
<strong><em>Gateaux Pithiviers</em></strong><br />
<strong><em></em></strong><br />
<strong>Ingredients</strong><br /> 1 pound / 450g puff pastry<br /> 1 batch of frangipane<br /> 1 large egg<br /> granulated, superfine, or powdered sugar (optional)<br />
<strong></strong><br />
<strong>Directions</strong><br /> Beat the egg well to make an egg-wash. Add up to one teaspoon of water, if necessary, to loosen the mixture up. Divide the pound / 450g of puff pastry in half, and return one half to refrigerator. Roll out the remaining half on a lightly floured surface. Using a plate or bowl approximately 8” / 20cm in diameter and a very sharp knife, cut out a circle of puff pastry. Carefully move the pastry to a silicon mat or parchment-lined baking sheet.<br /> Brush a ring of egg-wash around the outside of the pastry, but do not allow the egg-wash to go over the sides, as that will prevent the edges from rising prettily. Center the disk of frangipane on the pastry and place the baking sheet in the fridge to keep cool.<br /> Roll out the second half of the puff pastry and cut a circle the same size as the bottom. Retrieve the Pithiviers from the refrigerator and place the top layer of puff pastry overtop. Quickly use your fingers to mush the two layers of pastry together without warming the pastry or allowing the filling to squeeze out.<br />
Press two fingers of one hand into the pastry and use the back of a small knife to push an indent in between your fingers. Repeat all the way around the Pithiviers. This will form the scalloped edges Pithiviers are known for.<br />
Brush entire top with egg-wash, again trying your best to not let the egg run over the edges. Starting at the middle of the pastry, draw long sweeping s-curves out to the edges. When you’re satisfied with your work, return to the refrigerator to chill for at least 30 minutes. Preheat oven to 425°F / 220°C / Gas Mark 7.<br />
Bake the Pithiviers for 10 minutes at 425°F / 220°C / Gas Mark 7, and then reduce the heat to 350°F / 175°C / Gas Mark 4 and bake for another 20-30 minutes. The top should be a dark bronze color, and the filling (which you won’t be able to see) should be set. At this point, you can sprinkle sugar over the top and return to the oven at 500°F / 260°C / Gas Mark 10 for a few minutes to develop a beautiful glaze. I burned it every time, so I just skip this step now.<br /> Allow the Gateaux Pithiviers to cool completely before serving. The taste is a little nicer when it’s warm, but the texture is better when it’s a room temperature. This can sit on the counter for a day, but longer storage is attainable using your refrigerator.<strong><em> </em></strong>Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-21401631192141419582015-11-27T00:00:00.000-08:002015-11-27T00:00:08.169-08:00Mmm... Cheese...<a href="http://2.bp.blogspot.com/-WtUCKT8peHc/Vk1VB8FTDiI/AAAAAAAAAps/c_hrKWukXRk/s1600/_MG_3443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-WtUCKT8peHc/Vk1VB8FTDiI/AAAAAAAAAps/c_hrKWukXRk/s640/_MG_3443.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
First, I'll confess: we did not <i>completely</i> comport with the rules of the challenge this month. Basically we were at the whims of a baby's sleeping schedule and had a limited time window on a Sunday in which to bake together, so we needed a recipe that could be prepared and eaten in a few hours. Most of the savory cheesecakes out there required a lot of waiting (like 6 hours to overnight). This one didn't. It also had no crust. But it was absolutely delicious! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-73w7gUW3z0I/Vk1Ux1u023I/AAAAAAAAAoM/wmV9eyKVdBs/s1600/_MG_3413.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-ZBo6m4ALfS0/Vk1U1NL19nI/AAAAAAAAAok/5GJetV3TC_0/s1600/_MG_3419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-ZBo6m4ALfS0/Vk1U1NL19nI/AAAAAAAAAok/5GJetV3TC_0/s320/_MG_3419.jpg" width="320" /></a></div>
<br />
Also: thank goodness for food processors. Because hand-grating all of those carrots and zucchinis would've taken ages.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-p2hzfsX2bdk/Vk1Uy1glbnI/AAAAAAAAAoU/Wjz_rF3sfug/s1600/_MG_3414.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-p2hzfsX2bdk/Vk1Uy1glbnI/AAAAAAAAAoU/Wjz_rF3sfug/s320/_MG_3414.jpg" width="320" /></a></div>
<i></i>
<i></i>
<br />
Very pretty results though.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-73w7gUW3z0I/Vk1Ux1u023I/AAAAAAAAAoM/wmV9eyKVdBs/s1600/_MG_3413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-73w7gUW3z0I/Vk1Ux1u023I/AAAAAAAAAoM/wmV9eyKVdBs/s320/_MG_3413.jpg" width="320" /></a></div>
<br />
We sauteed them all up with some onions and garlic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bnF7UfvDuvY/Vk1UwU4aenI/AAAAAAAAAoE/xOkvN5QqtaE/s1600/IMG_20151115_125905840_TOP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-bnF7UfvDuvY/Vk1UwU4aenI/AAAAAAAAAoE/xOkvN5QqtaE/s320/IMG_20151115_125905840_TOP.jpg" width="320" /></a></div>
<br />
Then into the buttered, bread-crumbed pan. <i> </i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_iXt3Vyf3bw/Vk1VWrhuzPI/AAAAAAAAAqE/q_PnLTrRcVo/s1600/IMG_20151115_125911448.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-_iXt3Vyf3bw/Vk1VWrhuzPI/AAAAAAAAAqE/q_PnLTrRcVo/s320/IMG_20151115_125911448.jpg" width="320" /></a></div>
<i><br /></i>
Not the most attractive thing ever, pre-baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pucyNt1j9Ps/Vk1U2CK0tsI/AAAAAAAAAos/VWLS1Ux6BDI/s1600/_MG_3420.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-pucyNt1j9Ps/Vk1U2CK0tsI/AAAAAAAAAos/VWLS1Ux6BDI/s320/_MG_3420.jpg" width="320" /></a></div>
<br />
Midway through, we took it out of the oven, dredged tomatoes in breadcrumbs and parmesan, and layered them on top. This was our "crumble."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UfXIgc14TBY/Vk1U8MZolUI/AAAAAAAAApM/FYFsvwi874g/s1600/_MG_3434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-UfXIgc14TBY/Vk1U8MZolUI/AAAAAAAAApM/FYFsvwi874g/s320/_MG_3434.jpg" width="320" /></a></div>
<br />
The end product smelled divine and was pretty to boot. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-G7jM9O22HlQ/Vk1VDMzPd1I/AAAAAAAAAp0/7R-rtvfRdFE/s1600/_MG_3445.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-G7jM9O22HlQ/Vk1VDMzPd1I/AAAAAAAAAp0/7R-rtvfRdFE/s320/_MG_3445.jpg" width="320" /></a></div>
<br />
We had a little difficulty getting it out of the springform because we didn't let it sit as long as we were supposed to (due to cranky baby) but in the end it turned out fine. Better than fine. Quite delectable and decadent, nicely complemented by salad and a baguette. This recipe was a keeper!<i> </i><br />
<br />
<i>For the month of November Krista & Nicole of </i><a href="https://twocupsofsugar.wordpress.com/">“</a><a href="https://twocupsofsugar.wordpress.com/">Two Cups of Sugar.”</a> <i>challenged us to make our own version of cheesecake crumble pie.</i><br />
<br />
--<br />
<br />
<a href="http://www.food.com/recipe/savory-vegetable-cheesecake-56660">Savory Vegetable Cheesecake</a><br />
<br />
"This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast." <br />
<br />
<b>Ingredients </b><br />
3 cups grated zucchini <br />
3 tablespoons butter <br />
1 cup minced onion <br />
3 cloves garlic, crushed <br />
1/2 teaspoon salt <br />
1 cup grated carrot <br />
3 tablespoons flour <br />
1/2 teaspoon basil <br />
1/2 teaspoon oregano <br />
1/4 cup freshly minced parsley <br />
1 tablespoon lemon juice <br />
3 cups ricotta cheese <br />
1 cup grated mozzarella cheese <br />
1/2 cup grated parmesan cheese (please use fresh) <br />
4 large eggs <br />
fresh ground black pepper <br />
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter D<br />
3-4 tablespoons breadcrumbs <br />
<br />
<b>Directions </b><br />
Preheat oven to 375 degrees farenheit.<br />
<br />
Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.<br />
<br />
Put the grated zucchini into a colander. Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.<br />
<br />
Saute the onions in butter with 1/2 t salt. When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano. Keep stirring and cook over medium heat for about 8 minutes.<br />
Remove from heat and stir in the parsley and lemon.<br />
<br />
Beat the cheeses and eggs together until well blended. (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies. Season to taste with black pepper.<br />
<br />
Pour the mixture into the springform pan.<br />
<br />
Bake uncovered for 30 minutes-- then pull it out for a minute.<br />
<br />
Remember those tomatoes? Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern. [We added Parmesan cheese to the breadcrumbs!]<br />
<br />
Reduce the oven heat to 350 degrees, and bake another 30 minutes.<br />
<br />
Turn off the oven and just let the cheesecake sit in there for another 15 minutes. Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-19001834515159829382015-11-02T14:14:00.001-08:002015-11-02T14:14:47.627-08:00For want of a scale (and a photo of our finished product!)Erica and I were challenged to make macarons for this month's daring bakers event. Even though we've done this <a href="http://baking-jds.blogspot.com/2009/10/macarons-not-macaroons.html">before</a>, we were excited to try a new method. And to partake in the customary fall baking strategy -- making everything taste like pumpkin pie.<br />
<br />
While we lacked a kitchen scale to really perfect this recipe, we did try to make sure our almonds were finely ground.<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-3YqIN00pCD0/VjffdRRxHjI/AAAAAAAAHaE/nDVZ_ZlfwmE/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-3YqIN00pCD0/VjffdRRxHjI/AAAAAAAAHaE/nDVZ_ZlfwmE/s320/1.jpg" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
</div>
We went with pumpkin pie spice in the meringue, and pumpkin in the buttercream. And some orange food coloring for style. <br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-fvoH8YpTGoA/VjffcsV_kCI/AAAAAAAAHZ4/ahuaRwe48Ng/s1600/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-fvoH8YpTGoA/VjffcsV_kCI/AAAAAAAAHZ4/ahuaRwe48Ng/s320/2.JPG" width="240" /></a><br />
</div>
<div style="text-align: center;">
Piping went well, despite our ad hoc pastry bag. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-kWIznwQKHVo/Vjffc_PZIkI/AAAAAAAAHZ8/NEZqZQ3UCG0/s1600/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-kWIznwQKHVo/Vjffc_PZIkI/AAAAAAAAHZ8/NEZqZQ3UCG0/s320/3.JPG" width="240" /></a><br />
</div>
Per the new "Italian" method, we left the finished merigues out to dry before baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NbTRe4m_BLo/Vjffeg6LoHI/AAAAAAAAHaQ/uesgZ1rX1E8/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-NbTRe4m_BLo/Vjffeg6LoHI/AAAAAAAAHaQ/uesgZ1rX1E8/s320/4.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br />
Sadly, however, our cookies were without the tell-tale feet, and certainly a little squishier than we would have liked. Good flavor though, especially after being chilled in the freezer.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>For the month of October we got to take on one of many bakers' deepest,
darkest kitchen nightmares : macarons. Our talented bakers Korena from <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a> and Rachael from <a href="http://pizzarossa.me/">pizzarossa</a> made the intimidating task of mastering these French beauties a breeze.</b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b><!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
</b></i></div>
<div class="MsoNormal" style="text-align: left;">
<b><u><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-font-kerning: 18.0pt;">Macaron
shells using the Italian meringue method</span></u></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Servings</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">: 30 x 4cm / 1 1/2” filled
macarons</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ingredients</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br />
(original recipe in grams)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">140g / 4.9 oz ground almonds, room temperature<br />
140g / 4.9 oz powdered (confectioner’s) sugar<br />
100g / 3.5 oz egg white (from approx. 3 eggs), room temperature, divided 50/50<br />
100g / 3.5 oz granulated (white) sugar<br />
40g / 1.4 oz (weight) water</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">A few pinches of pumpkin pie spice</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Directions:</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1. Prepare 2 parchment (not wax paper) lined baking sheets. They need to
be big enough to hold 30 x 4cm / 1 1/2” diameter shells each. (I have my piping
guide under the baking paper here.)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2. Mix the ground almonds and powdered sugar (and cocoa powder, if
using) together in a bowl, then grind in a food processor until you have an
extra fine texture. You may need to do this in batches, depending on the size
of your food processor.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">3. Sift into a large bowl (I use a mesh strainer and push the mixture
through with a spatula), putting any bigger pieces of almond back into the food
processor to re-grind.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">4. Add 50g egg whites and mix thoroughly into the almond mixture. At
this point, you can add food colouring or flavouring such as vanilla seeds,
citrus zest, essense, if desired. (I added 1/2 tsp vanilla paste and 1/2 tsp
red powder food colouring to this batch.) Set aside.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">5. In another bowl, or the bowl of a stand mixer, scrupulously clean and
free of any oil or egg yolk, beat the other 50g egg whites to stiff peaks.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">6. Meanwhile, put the granulated sugar and water into a small
heavy-based saucepan and heat on medium-low to 118°C / 244°F, without stirring.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">7. While whisking constantly on low speed (to avoid splashing hot
syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring
it down the inside edge of the bowl. You’ll get a bit of it hardening on the
side of the bowl, but that’s okay – just leave it there.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">8. Whisk at high speed until the mixture is cool, about 3 minutes. About
1 minute before the end, you can add food colouring, if not done at the almond
paste stage. The mixture should increase in volume and become firm and shiny,
and it should be thick and marshmallowy when you lift the whisk.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">9. Scrape the meringue onto the almond mixture and incorporate with a
rubber or silicone spatula. You do actually want to get a lot of the air out of
the mixture – you do this by folding and squashing the mixture against the side
of the bowl, rotating the bowl a quarter turn with each fold. Be sure to firmly
scrape the bottom of the bowl with the spatula, so you don’t leave a layer of
almond paste there.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">10. Mix until you have a homogenous batter that runs from the spatula in
a thick ribbon. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">11. Transfer the mixture into a piping bag fitted with a 7 – 9mm / #10 -
#12 plain round tip (this is best done in two batches, so you don’t overfill
the bag). Pipe 60 equally sized rounds, about 4cm / 1 1/2” in diameter, in
staggered rows onto the prepared sheets. Hold the piping bag upright with the
tip just above the sheet and pipe without pulling upwards or swirling in
circles, so the batter comes out in a round blob around the tip, and give a
little sideways flick at the end to break the stream.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">12. Tap the baking sheet firmly on the bench several times to release
air bubbles and obtain a smooth surface. If you have any tips sticking up,
press them gently down with a damp fingertip.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">13. Leave the tray to rest at room temperature for at least 20 minutes
until a slight skin forms. If you touch it, it should be only just tacky.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">14. Meanwhile, preheat oven to 150°C / 300°F / Gas Mark 2. Bake the
macarons in the centre of the oven for 18 minutes (20 minutes if using cocoa in
the shells), one sheet at a time, turning the sheet half-way.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">15. Remove from oven and remove the parchment from the tray with the
shells still on it and place on a cooling racks for at least 30 minutes, until
completely cool, then remove macaron shells carefully from the parchment.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">16. If not filling straight away, store in an airtight container at room
temperature, separating layers with parchment. Otherwise, fill and store in an
airtight container in the fridge to mature for at least 24 hours before eating.</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b><u><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-font-kerning: 18.0pt;">Swiss
meringue buttercream frosting</span></u></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Servings:</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> about 2 cups of buttercream
(approx. twice the amount needed to fill 30 macarons, but the excess can be
frozen)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ingredients</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/2 cup / 100g / 3.5 oz granulated sugar<br />
2 large egg whites<br />
pinch salt<br />
1 1/2 sticks / 3/4 cup / 180 g / 6 oz unsalted butter</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Directions:</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1. Cut the butter into 1/2 inch / 1 1/2cm cubes and set out to soften to
room temperature.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2. Put the sugar, egg whites, and salt in a large, scrupulously clean
heatproof bowl over a saucepan of simmering water. Whisk the mixture constantly
(this is to prevent it from turning into scrambled eggs, not to beat it into a
meringue) and heat it until the mixture is hot to the touch and the sugar has
dissolved completely (about 130˚F / 54°C).</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">3. With an electric mixer, beat the egg white mixture on medium-high
speed until it turns into a thick, fluffy, stiff-peaked meringue (mine never
quite reaches stiff peaks and still turns out fine). Test the temperature of
the meringue with your finger – it should be completely cooled to room
temperature and not warm AT ALL. If it is still warm, keep stirring on low
speed until the mixture is completely cool to the touch. (This is very
important because the next step is to add butter, and if the meringue is warm
it will just melt rather than emulsify into a buttercream.)</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">4. While the meringue cools, check on your softening butter cubes: you
should be able to squish the butter with your finger. You want it soft enough
to spread but not at all melted. The key to successful Swiss meringue
buttercream is to have the meringue at room temperature and the butter just
soft enough to mix in.</span></div>
<span style="font-family: "times new roman" , "serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">5. Once the meringue is cool and the butter soft, turn
the mixer to medium-low speed and begin adding the butter to the meringue one
cube at a time, waiting until each cube is incorporated before adding the next.
Your meringue may collapse and look kind of curdled and shiny: this is normal.
Just keep slowly adding the butter, one cube at a time, and continue mixing. It
will start looking thicker and chunky, and then suddenly it will be
buttercream. Once all the butter is added, increase the speed to medium and mix
until it is smooth, thick, and fluffy.</span><i><b> </b></i><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-18478712432716026302015-09-27T00:00:00.000-07:002015-09-27T00:00:07.503-07:00Lucky Irish Soda Bread<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-JWRpj-_z6lM/Vf8anmMwaXI/AAAAAAAAAmQ/H4RbfFNz8V8/s1600/2015-09-19%2B18.57.41.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-JWRpj-_z6lM/Vf8anmMwaXI/AAAAAAAAAmQ/H4RbfFNz8V8/s640/2015-09-19%2B18.57.41.jpg" width="480" /></a></div>
<br />
It's nice when a challenge goes smoothly and uneventfully, and ends up quite tasty. Sara and I had both made this type of bread before and in the end it's not a terribly difficult recipe -- pretty much flour, baking soda and buttermilk. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XUAw1a_Wzuw/Vf8amixvUmI/AAAAAAAAAmM/oMGnrmepIHQ/s1600/2015-09-19%2B17.22.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-XUAw1a_Wzuw/Vf8amixvUmI/AAAAAAAAAmM/oMGnrmepIHQ/s320/2015-09-19%2B17.22.27.jpg" width="240" /></a></div>
<br />
The dough was not especially pretty to look at and it was rather tough to handle. After about 30-40 minutes in the oven, however, it came out smelling wonderful and looking great. So great, in fact, that we dug right into it along with our semi-Irish feast -- sausage, salad, Irish and English cheeses, cornichons, Irish butter, tomato jam and mustard, plus cider and beer -- without taking any pictures. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EHtrSikeXv8/Vf8amhlQmlI/AAAAAAAAAmI/CZcQHSJ4UFY/s1600/2015-09-19%2B18.57.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EHtrSikeXv8/Vf8amhlQmlI/AAAAAAAAAmI/CZcQHSJ4UFY/s320/2015-09-19%2B18.57.30.jpg" width="240" /></a></div>
<br />
So here's the bread remaining after Sara and I and our husbands had at it, and after I cut it the rest in half to send home with them. Just a little left -- probably the best testament to a successful challenge! <br />
<br />
<i>For the month of September Meredith from the </i><a href="http://www.poco-loco-olsons.blogspot.ae/">Poco Loco Olsons</a><i> challenged us to experiment with soda bread. </i><br />
--<br />
<br />
<b>Irish Country Bread </b><br />
<br />
Servings: 12 or more, based on how the loaf is sliced <br />
<br />
Ingredients: <br />
<ul>
<li>2½ cups (625 ml) sour milk or buttermilk</li>
<li>2 cups (500 ml) (300 gm) (10½ oz) whole wheat four (see note above on how to measure flour)</li>
<li>4 cups (1000 ml) (600 gm) (21 oz) all-purpose (plain) flour (see note above on how to measure flour)</li>
<li>2 teaspoons (10 ml) (10 gm) baking soda</li>
<li>1 teaspoon (6 gm) salt </li>
</ul>
Directions: <br />
<ol>
<li>Preheat oven to hot 450°F/ 230°C/gas mark 8 and line a baking sheet with parchment paper.</li>
<li>Mix the dry ingredients in a medium-sized bowl. (I do this by hand, but you could use a mixer if you’d prefer.) </li>
<li>Make a well in the middle of the dry ingredients. </li>
<li>Pour the sour milk/buttermilk into the well.</li>
<li>Mix the dough until the flour is completely incorporated. (It will be very stiff. I find it helpful to knead the dough by hand a few times while it is still in the bowl to make sure all of the flour is incorporated before moving on to the next step.)</li>
<li>Transfer the dough to the prepared baking sheet.</li>
<li>Pat or roll the dough into a circle shape that is approximately 1 inch (2½ cm) thick.</li>
<li>Using your fingertips or the blunt end of a wooden spoon handle, make several dimples in the top of the dough. (This is very similar to the technique used when making focaccia bread.)</li>
<li>Place the baking sheet on the middle rack of the preheated hot oven and bake for 30 minutes.</li>
<li>Reduce the heat to moderately hot 400°F/200°C/gas mark 6. Pull the baking sheet out from under the dough, so the parchment is directly on the oven rack. Bake for 10 more minutes or until the top is golden brown.*</li>
</ol>
* Note: We baked it for about 30 min. and it was definitely done, so we skipped the last 10-min. step with no apparent ill effects. <br />
<ol>
</ol>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-12408158733688975302015-07-28T21:06:00.003-07:002015-07-28T21:06:35.443-07:00Yummy Yafawi Sfeeha<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ddlsXQ1jabY/VbhOto4c17I/AAAAAAAAFys/aHKUPhGw3pU/s1600/IMG_0771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ddlsXQ1jabY/VbhOto4c17I/AAAAAAAAFys/aHKUPhGw3pU/s320/IMG_0771.JPG" width="240" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Though neither of us were familiar with the particular dish on hand for this month's challenge, we knew from the components that we would (likely) be in for a tasty treat. The yafawi sfeeha -- also known as "meat pies from Jaffa" in Palestine -- are traditionally made with lamb, but we opted for a vegetarian savory version with feta cheese. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I mixed up the dough in the stand mixer the day before, and left the dough to chill in the refrigerator overnight. I took the tray out the next morning, so the dough was very relaxed and at room temperature when Erica came over. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2ktmxI_YsKk/VbhOpPcIwNI/AAAAAAAAFyE/ndfFTHEgTMc/s1600/IMG_0763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2ktmxI_YsKk/VbhOpPcIwNI/AAAAAAAAFyE/ndfFTHEgTMc/s320/IMG_0763.JPG" width="240" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
As you can see, it was super easy to work with -- we essentially just pushed it out into very thin circles. No rolling or tossing of any kind was required. Lesson learned on the development of gluten, perhaps?</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oMI3xg0KZ20/VbhOrglHXlI/AAAAAAAAFyY/ga8hG4Hou8g/s1600/IMG_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://1.bp.blogspot.com/-oMI3xg0KZ20/VbhOrglHXlI/AAAAAAAAFyY/ga8hG4Hou8g/s320/IMG_0764.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: left;">
Next we mixed up some fresh feta cheese, egg, parsley and mint for our filling. We spread this onto the thin dough envelopes, and then rolled them up into pinwheels. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-enSRq1lU-QM/VbhOoykrVGI/AAAAAAAAFyA/JPfSYMLHCEE/s1600/IMG_0758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-enSRq1lU-QM/VbhOoykrVGI/AAAAAAAAFyA/JPfSYMLHCEE/s320/IMG_0758.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: left;">
We popped them in the oven for a brief stint, waiting in anticipation as the kitchen started to smell delicious. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-7PkmG08EHAs/VbhOsekUJtI/AAAAAAAAFyg/MCpFBk5LV8E/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-7PkmG08EHAs/VbhOsekUJtI/AAAAAAAAFyg/MCpFBk5LV8E/s320/IMG_0768.JPG" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
These were a real treat. We started by serving just one a person, but by the end Erica and our husbands had polished off all twelve. Well done. I can imagine that they would be quite good with lamb or half lamb, half cheese, but these were awesome on their own. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><i>The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s
Bites. She introduced us to an authentic Palestinian dish from Java that is served as a main meal
along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which
means twisted, is crispy yet tender and full of flavor. </i></b></div>
<div style="text-align: left;">
<b><i><br /></i></b></div>
<div style="text-align: left;">
Dough</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients: </div>
<div style="text-align: left;">
3 cups (750 ml) (420 gm) (15 oz) all-purpose (plain) flour, scoop flour using cup measure then level </div>
<div style="text-align: left;">
1 teaspoon (5 ml) (6 gm) salt </div>
<div style="text-align: left;">
1 tablespoon (15 ml) (15 gm) (½ oz) sugar </div>
<div style="text-align: left;">
3 tablespoons (45 ml) powdered milk (you can substitute this with warm milk, you will need less
water if using milk) </div>
<div style="text-align: left;">
3 tablespoons (45 ml) vegetable oil </div>
<div style="text-align: left;">
About 1 cup (250 ml) warm water for kneading </div>
<div style="text-align: left;">
Melted ghee (or olive oil) to stretch the dough (ghee gives a great texture and flavor). </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Directions: </div>
<div style="text-align: left;">
1. Mix flour, salt, sugar, powdered milk and vegetable oil then start adding the warm water until you
get a tender and slightly sticky dough. Kneading will take about 8 min on a stand-up mixer or 12 min
by hand. you might need more depending on where you live and the kind of flour you are using). </div>
<div style="text-align: left;">
2. Form the dough into small golf-ball-sized balls. Place on a baking sheet that is very well greased
with ghee or olive oil and pour some more (oil or ghee) over dough. Cover and let rest at room
temperature for few hours at least (or overnight). </div>
<div style="text-align: left;">
3. Prepare filling in the meantime. </div>
<div style="text-align: left;">
4. After you have your filling ready, use some of the ghee to brush a round tray (the surface that you
will be working on). Take one piece of dough and using your hands, gently start spreading it as
thinly and evenly as possible. </div>
<div style="text-align: left;">
5. Once that is done fold the upper side to the middle, then fold the opposite side to the middle as
well. </div>
<div style="text-align: left;">
6. Spread your filling in a long line across the dough. Roll like a long tight rope making sure that it is
tight enough to ensure no filling escapes. Then taking one end start rolling the rope towards the
inside in a spiral shape (see photo). </div>
<div style="text-align: left;">
7. Put some more ghee on your baking sheet and place the done Sfeeha onto the baking sheet.
Continue making the rest of your Sfeeha using ghee to keep it nice and moist. </div>
<div style="text-align: left;">
8. Preheat oven to moderately hot 400°F/200°C/gas mark 6 and bake Sfeeha for 15-20 minutes till
golden brown. Serve hot or at room temperature with a bowl of soup during winter or a salad and
Greek yogurt in summer time. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cheese Filling</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:
3-4 cups Nabulsi cheese, crumbled (You can use feta or Halloumi if you like but you need a
reasonably hard and salty white cheese)
½ cup Italian parsley, minced (you can use fresh mint or fresh za’tar)
1 egg, beaten
Black pepper </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Directions:
Mix ingredients and your cheese filling is ready.</div>
Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-24576949588878905342015-06-27T00:00:00.000-07:002015-07-01T21:47:27.454-07:00Renegade Adventures in Vegan and Non-Vegan Baking<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HnkePAz7Vh0/VYdVdPfSfCI/AAAAAAAAAjU/ljJKXHl_QWQ/s1600/2015-06-20%2B14.02.46.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-HnkePAz7Vh0/VYdVdPfSfCI/AAAAAAAAAjU/ljJKXHl_QWQ/s400/2015-06-20%2B14.02.46.jpg" width="300" /></a></div>
<br />
Sara and I were loose cannons this month. We were renegade bakers. Kitchen outlaws. We'd essentially <a href="http://baking-jds.blogspot.com/2010_07_01_archive.html" target="_blank">already made</a> the Daring Bakers' challenge this month, a Charlotte Royale, so we decided to try something new. I'd pinned this <a href="http://acozykitchen.com/smores-pavlova/" target="_blank">S'mores Pavlova</a> a few days before our baking date and it seemed like just the thing. Plus Sara and I were extremely curious to try our hands at making <a href="http://food52.com/blog/13271-a-magical-new-egg-replacement-that-s-already-in-your-pantry" target="_blank">vegan "meringue"</a> from chickpea water. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9qLr7iYdCgw/VYdVPBTd3hI/AAAAAAAAAh0/yqVF3Y8NnOI/s1600/2015-06-20%2B12.04.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9qLr7iYdCgw/VYdVPBTd3hI/AAAAAAAAAh0/yqVF3Y8NnOI/s320/2015-06-20%2B12.04.09.jpg" width="240" /></a></div>
<br />
We're pretty much pros at egg-separating and making meringue at this point. The pavlova portion of the dessert involved some cocoa powder -- yum. And, strangely enough, balsamic vinegar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nG1yXw4FA_8/VYdVOgaH-OI/AAAAAAAAAhw/xkUwzv06LsU/s1600/2015-06-20%2B12.03.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nG1yXw4FA_8/VYdVOgaH-OI/AAAAAAAAAhw/xkUwzv06LsU/s320/2015-06-20%2B12.03.10.jpg" width="240" /></a></div>
<br />
We actually took the time to sift something for once. <br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-v0tVvnDq910/VYdVOkmnSrI/AAAAAAAAAhs/EHELmQp4HpU/s1600/2015-06-20%2B12.03.03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-v0tVvnDq910/VYdVOkmnSrI/AAAAAAAAAhs/EHELmQp4HpU/s320/2015-06-20%2B12.03.03.jpg" width="240" /></a> </div>
<br />
It also involved some very tasty dark chocolate, which we folded in. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mHAIFvylCz4/VYdVTR11uEI/AAAAAAAAAiU/6pNMkWa0KBI/s1600/2015-06-20%2B12.31.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-mHAIFvylCz4/VYdVTR11uEI/AAAAAAAAAiU/6pNMkWa0KBI/s320/2015-06-20%2B12.31.04.jpg" width="240" /></a></div>
<br />
We decided to make the three pavlovas required by the recipe out of egg whites and then make one extra pavlova using the chickpeas just to see how it turned out. The chickpea water was pretty yucky looking and bean-y smelling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-T650QFERLFs/VYdVRwEassI/AAAAAAAAAiM/4zOm0Nv1RHA/s1600/2015-06-20%2B12.30.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-T650QFERLFs/VYdVRwEassI/AAAAAAAAAiM/4zOm0Nv1RHA/s320/2015-06-20%2B12.30.57.jpg" width="240" /></a></div>
<br />
Weirdly, though, it beat right up into a frothy, white egg-y like substance, even though I mistakenly threw most of the ingredients into the bowl prior to beating. (I was supposed to whip up the chickpeas first, then slowly add the sugar, vanilla, etc.) Once all the sugar and chocolate was added, the bean-y flavor was barely noticeable.<br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-r-J_vdH7MGI/VYdVf8n4ILI/AAAAAAAAAjk/hbsHOihaXO0/s1600/2015-06-20%2B14.02.58.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-r-J_vdH7MGI/VYdVf8n4ILI/AAAAAAAAAjk/hbsHOihaXO0/s320/2015-06-20%2B14.02.58.jpg" width="240" /></a></div>
<br />
Unfortunately, the end product wasn't quite right. We think we didn't bake it long enough. The outer shell was spot-on, but the interior was a little too goopy and stuck to the parchment paper. The chickpea pavlova was a little flatter than its egg-made cousins, but in a pinch, or if a vegan were coming over for dessert, both of us agreed that this would actually work as a substitute. Amazing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-koL7CMKRlsI/VYdVVOnE0kI/AAAAAAAAAic/NWxVIgtvh20/s1600/2015-06-20%2B13.57.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-koL7CMKRlsI/VYdVVOnE0kI/AAAAAAAAAic/NWxVIgtvh20/s320/2015-06-20%2B13.57.01.jpg" width="240" /></a></div>
<br />
Anyway, we had three eggs-cellent pavlovas to work with. We just had to layer 7-minute marshmallow frosting on a pavlova, give it some time under the blow torch, and then sprinkle it with graham crackers. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-m2xuV-_CR_8/VYdVVGrEC9I/AAAAAAAAAig/b5reZ923bOo/s1600/2015-06-20%2B13.57.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-m2xuV-_CR_8/VYdVVGrEC9I/AAAAAAAAAig/b5reZ923bOo/s320/2015-06-20%2B13.57.03.jpg" width="240" /></a></div>
<br />
Mmm... blowtorched marshamallow... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wxvFtEMJUww/VYdVWfEYPEI/AAAAAAAAAis/PtoDZXGCyOU/s1600/2015-06-20%2B13.58.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wxvFtEMJUww/VYdVWfEYPEI/AAAAAAAAAis/PtoDZXGCyOU/s320/2015-06-20%2B13.58.44.jpg" width="240" /></a></div>
<br />
Then we did it again... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3Qlh3zeq1AE/VYdVYev4rYI/AAAAAAAAAi4/FdO-HN0PFgs/s1600/2015-06-20%2B14.00.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3Qlh3zeq1AE/VYdVYev4rYI/AAAAAAAAAi4/FdO-HN0PFgs/s320/2015-06-20%2B14.00.51.jpg" width="240" /></a></div>
<br />
And a third time. (My husband, TJ, was very happy to take a couple turns with the blowtorch.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Q-cnNrOkq-I/VYdVaEhNAtI/AAAAAAAAAjE/sw6OdMqXTtI/s1600/2015-06-20%2B14.02.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Q-cnNrOkq-I/VYdVaEhNAtI/AAAAAAAAAjE/sw6OdMqXTtI/s320/2015-06-20%2B14.02.31.jpg" width="240" /></a></div>
<br />
The finished product was really lovely looking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SRhK2my4I_0/VYdVbWiVy4I/AAAAAAAAAjM/Vu-62qk1Odk/s1600/2015-06-20%2B14.02.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SRhK2my4I_0/VYdVbWiVy4I/AAAAAAAAAjM/Vu-62qk1Odk/s320/2015-06-20%2B14.02.40.jpg" width="240" /></a></div>
<br />
We were a little nervous about cutting it, but it worked out just fine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jUMJkUrKFr0/VYdZiiz2PSI/AAAAAAAAAj0/T8R8Di-CyYE/s1600/2015-06-20%2B14.05.52.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-jUMJkUrKFr0/VYdZiiz2PSI/AAAAAAAAAj0/T8R8Di-CyYE/s320/2015-06-20%2B14.05.52.2.jpg" width="228" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
It was quite delicious, although we both felt a bit over-sugared afterwards. This would be a perfect dessert to bring to a summer party -- easy to make, impressive to look at, and really, really, really good to eat.<br />
<br />
<a href="http://4.bp.blogspot.com/-r-J_vdH7MGI/VYdVf8n4ILI/AAAAAAAAAjk/hbsHOihaXO0/s1600/2015-06-20%2B14.02.58.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a>
What we did not make this month:<br />
<br />
<i>For the June daring bakers challenge Rebecca from </i><a href="http://www.bakenquilt.com/">BakeNQuilt.com</a>
<i>challenged us to make Charlotte Royale and Charlotte Russe from
scratch. Savory or sweet Charlottes were definitely tasty showstopper </i>Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-43942625852514917062015-05-28T15:59:00.002-07:002015-05-28T15:59:11.750-07:00Four month streak? Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ou4ihVN3IkE/VWeb3VGSquI/AAAAAAAAE8g/vYUVRKn947o/s1600/image%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-Ou4ihVN3IkE/VWeb3VGSquI/AAAAAAAAE8g/vYUVRKn947o/s320/image%25283%2529.jpg" width="320" /></a></div>
Those of you who have followed our blog for some time know that we don't always have the best luck with daring baker's challenges. Sometimes things take forever and then just aren't worth the effort. Sometimes they taste good, but look atrocious. Sometimes we end up with lasagna gum or gingerbread jails.<br />
<br />
We, however, are on a hot streak. Those Siopoa buns were amazing. I still can't stop thinking about the tarte tatin. And that focaccia is going to be a kitchen staple, I can feel it. We were ripe for a failure, especially given that this recipe called for cornstarch instead of flour (uh, what?).<br />
<br />
But the lamingtons were surprisingly delicious, and not all that terrible looking!<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-mTKRABg2XAE/VWeb8SuKwaI/AAAAAAAAE84/P-R9Bjn_1KE/s1600/image%25286%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-mTKRABg2XAE/VWeb8SuKwaI/AAAAAAAAE84/P-R9Bjn_1KE/s320/image%25286%2529.jpg" width="320" /></a></div>
Erica kindly whipped up the inner cake part overnight (so she braved the cornstarch part).<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-fYSzbIuYIZ8/VWeb7HyJ4wI/AAAAAAAAE8w/AhQQZbfQ0_g/s1600/image%25285%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-fYSzbIuYIZ8/VWeb7HyJ4wI/AAAAAAAAE8w/AhQQZbfQ0_g/s320/image%25285%2529.jpg" width="320" /></a></div>
While we had a bit of trouble cutting some of the middle pieces, the edges were just perfect.<br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-zvhPnFtCwfA/VWeb5yp_IAI/AAAAAAAAE8o/UPPYbFJ3tz0/s1600/image%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-zvhPnFtCwfA/VWeb5yp_IAI/AAAAAAAAE8o/UPPYbFJ3tz0/s320/image%25284%2529.jpg" width="320" /></a></div>
Cake is always improved with 3.5 cups of powdered sugar, mixed with cocoa and butter. :-)<br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-GbcvrocbIa0/VWebwUB2c1I/AAAAAAAAE70/h5ir3hHN2Qo/s1600/IMG_0693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GbcvrocbIa0/VWebwUB2c1I/AAAAAAAAE70/h5ir3hHN2Qo/s320/IMG_0693.JPG" width="240" /></a></div>
Finally, we coated these little logs in coconut, which we sent through the food processor to get the right texture.<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-Ux3azUXXmeg/VWeb0HmhqXI/AAAAAAAAE8I/s7OSrmO5V4Q/s1600/IMG_0696.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Ux3azUXXmeg/VWeb0HmhqXI/AAAAAAAAE8I/s7OSrmO5V4Q/s320/IMG_0696.JPG" width="240" /></a></div>
Even though the recipe said to set for 2 hours, we tried right away. They were pretty good.<br />
<br />
But, apparently that instruction was in there for a reason, as they turned from good to awesome as they set -- the chocolate sauce absorbed and hardened a bit, making a nice toothy shell around the soft, sweet cake. Delicious!<br />
<br />
Think we can go 5/5? <br />
<br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:DontVertAlignCellWithSp/>
<w:DontBreakConstrainedForcedTables/>
<w:DontVertAlignInTxbx/>
<w:Word11KerningPairs/>
<w:CachedColBalance/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<br />
<div class="MsoNoSpacing">
<i><u><b><span style="mso-font-kerning: 18.0pt;">Classic Lamingtons</span></b></u></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">Sponge Cake</span></i></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Servings: 24</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 12.0pt;">Ingredients:</span></u></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">5 large eggs, at room
temperature</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 cup (240 ml) (225 gm) (8
oz) castor (superfine) sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Pinch salt</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 teaspoon (5 ml) vanilla
extract</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 ¼ cups (300 ml) (200 gm)
(7 oz) cornflour (cornstarch)</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 ½ teaspoons (8 gm)
baking powder</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 tablespoon (15 ml) (15
gm) (½ oz) butter, melted (optional)</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2¾ cups (660 ml) (250 gm)
(9 oz) unsweetened desiccated coconut, to assemble</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 12.0pt;">Directions:</span></u></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Preheat oven to moderate
180°C/350°F/gas mark 4.</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Prepare a 4 ½ cm (1¾ inch)
deep, 23cm x 33cm (9”x 13”) baking pan by lining with non-stick paper.</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">In a stand mixer bowl
place eggs, sugar and salt. Using the whisk attachment, beat on high for 15
minutes. </span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">While the eggs and sugar
are beating sift the cornflour and baking powder at least 3 times.<span style="color: blue; mso-no-proof: yes;"></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">After 15 minutes add
vanilla and beat on high for another 5 minutes. The mixture should have at
least tripled in size, be light in colour and very foamy.<br />
Sift flour mixture over the egg mixture. I like to use a whisk but you can also
use a large metal spoon to lightly fold the flour in. Some people like to use a
wooden spoon but I find it too heavy. Heavy handling now will result in a flat
tough sponge. If you are using butter, thoroughly fold it in now but lightly.<br />
Spread mixture into your prepared pan and smooth out evenly. Some cooks at this
stage drop the pan onto the bench top to even out the air bubbles! I have never
had that much courage!</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Bake in preheated moderate
oven for 22-25 minutes. The sponge will rise quite a lot but then settle back
down. Don’t be tempted to open the oven to peak. I also warn the family to walk
gently past the oven! When baked the sponge will have shrunk very slightly from
the sides and should feel springy when pressed gently.</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Turn the sponge out
immediately onto a wire rack to cool and reverse sponge so as not to mark the
top. Allow to cool. It is best to keep the cake for a day before making the
Lamingtons as the cake will be easier to handle.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">Chocolate
icing</span></i></b></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 12.0pt;">Ingredients:</span></u></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">3 ¼ cups (780 ml) (400 gm)
(14 oz) icing (powdered) sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1/3 cup (80 ml) (40 gm)
(1-1/3 oz) cocoa powder</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 tablespoon (15 gm) (15
gm) (½ oz) butter, melted</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ to ¾ cup (120 ml to 180
ml) milk</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 12.0pt;">Directions:</span></u></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Sift the icing sugar and
cocoa into a heatproof bowl. Stir in the butter and ½ cup milk. Set the bowl
over a pan of hot water. Stir until icing is smooth adding more milk to thin
the icing if needed. I find I need more than ½ cup but not quite ¾ cup of milk.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.0pt;">To assemble
the Lamingtons: </span></i></b></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Cut the sponge cake into
24 rectangular pieces – 6 across and 4 down. To be particular you can trim the
crusts.</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Keep the icing over the
hot water to keep it melted. Place desiccated coconut in a shallow bowl.<span style="color: blue; mso-no-proof: yes;"></span></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Dip each piece into the
chocolate icing</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Allow excess to drip off
then toss gently into the coconut.</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">Stand cakes on a wire rack
to set, about 2 hours.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<i><b>For the May challenge Marcellina from <a href="http://marcellinaincucina.blogspot.com/" target="_blank">Marcellina in Cucina</a> dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.</b></i> Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com1tag:blogger.com,1999:blog-2039304235747111844.post-44239828851770206382015-05-28T15:33:00.003-07:002015-05-28T15:33:59.380-07:00April Genius and Fail<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-okllXizDzjc/VWeXoummNZI/AAAAAAAAE7g/8gdWXx3JUYY/s1600/image%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-okllXizDzjc/VWeXoummNZI/AAAAAAAAE7g/8gdWXx3JUYY/s320/image%25281%2529.jpg" width="320" /></a> </div>
I listen to an excellent <a href="http://www.maximumfun.org/shows/one-bad-mother">mama podcast</a> that asks listeners to report their genius and fail moments for the week, in an effort to celebrate/sympathize with the daily life of being a parent. April's challenge was certainly a genius <i>and</i> fail moment for me.<br />
<br />
Genius moments? I made homemade focaccia! With a two-month old! Friends came over for dinner! The focaccia was <i>amazing</i>! I even took some pictures!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ux2GJrZZddI/VWeXnVkqcKI/AAAAAAAAE7Y/UEUjSpzq_d8/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/-ux2GJrZZddI/VWeXnVkqcKI/AAAAAAAAE7Y/UEUjSpzq_d8/s320/image.jpg" width="320" /></a></div>
<br />
Fail moment?<br />
<br />
Totally forgot to blog about it.<br />
<br />
And dear, sweet Erica didn't want to bring up my failures, so we didn't have a post last month. <br />
<br />
So, apologies! But this focaccia (technically, it's <i>fugazza</i>, the Argentinian version) deserves a post, because it's so good and so easy. Here's the recipe, so you can now make it in your own kitchens. Do it now. <br />
<br />
<strong><em><span>Fugazza</span></em></strong><br />
<br />
<em>Servings: 16 slices</em><br />
<em>Preparation time: 90 minutes (including proofing)</em><br />
<em>Baking time: 20 minutes</em><br />
<br />
<strong><span>Ingredients</span></strong><br />
2¾ cups (660 ml) (12-1/3 oz) (350gm) bread flour<br />
150ml (10 tablespoons) olive oil, divided<br />
2 teaspoons (10 ml) (6 gm) kosher or sea salt<br />
2 teaspoons (10 ml) (6 gm) instant dry or active dry yeast<br />
1 teaspoon (5 ml) (5 gm) sugar<br />
1 cup (250 ml) warm water<br />
1 large white onion<br />
2 teaspoons (10 ml) (6 gm) dried oregano<br />
grated Parmesan (optional)<br />
thinly sliced mozzarella (optional)<br />
<br />
<strong><span>Directions:</span></strong><br />
If using active dry yeast: Pour the warm water (100-105° F/38-40°C)
into a small bowl. Stir in the sugar and yeast. Set aside for 5-10
minutes, until frothy. If using instant dry yeast: Add the yeast and the sugar with the flour.<br />
<br />
Whisk together the flour and salt in a large mixing bowl or the bowl
of a stand mixer, add 5 tablespoons (75 ml) of olive oil and mix
together briefly using a spoon or the dough hook.<br />
<div class="img-center">
</div>
<div class="img-center">
Add the yeast and water mixture and begin to knead. The mixture
should come together as a soft, stretchy dough, pulling away from the
sides of the bowl. Add a bit more flour if mixture is too wet, or a bit
more water if mixture seems dry or too firm. Knead for 5-10 minutes,
until dough is smooth, soft and elastic.
</div>
<div class="img-center">
<br />
Transfer the dough to a large, clean, oiled bowl. Cover with plastic
wrap and let dough rise until doubled in size, about 1 hour.
</div>
<div class="img-center">
<br />
While the dough is rising, peel, halve and slice the onion lengthwise
into very thin strips. Submerge the sliced onion in a bowl of cold,
salted water and soak for 30 minutes. Drain onions well and dry with
paper towels.
</div>
<div class="img-center">
<br />
Preheat oven to hot 450°F/230°C/gas mark 8 with a rack in the middle.</div>
<br />
Once it has risen, punch down the dough and shape into a smooth ball.
Pour 3 tablespoons (45 ml) of olive oil into a large cast iron skillet
or medium sized pizza pan with at least 1”/2.5cm sides. Place the ball
of dough in the middle of the pan and press out gently with your
fingers. Let dough relax for about 10 minutes.
<br />
<div class="img-center">
<br />
Continue to press dough out into the pan, letting it relax for a few
minutes each time as necessary, until dough covers the bottom of the
pan. It should take 3 – 5 repetitions, depending on the size of the pan.
</div>
Sprinkle the onions over the top of the dough. Drizzle a tablespoon
(15 ml) or two (30 ml) of olive oil over the onions, and sprinkle with
the dried oregano, rubbing it between your fingertips while doing so to
bring out the flavour.<br />
<div class="img-center">
</div>
<div class="img-center">
Place the fugazza in the centre of the preheated hot oven and bake
for about 20 minutes, until the edges start to turn golden brown. If
desired, remove fugazza from oven after 15 minutes and top with thin
slices of mozzarella and sprinkle with grated Parmesan then return to
oven and bake until the fugazza is golden brown and crispy around the
edges. Brown the onions under the oven grill or broiler for the last 2 -
3 minutes of cooking, if desired. </div>
<div class="img-center">
</div>
Remove from the oven, allow to cool enough to handle and cut into wedges or squares to serve.<br />
<br />
<i><b>For the month of April Rachael of pizzarossa and Sawsan of Chef in
Disguise took us on a trip to Italy. They challenged us to try our
hands at making focaccia from scratch.</b></i> Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-68938191713681810482015-03-27T00:00:00.000-07:002015-03-27T00:00:07.865-07:00Pleasantly Surprising "Tarte Tatin"<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-f2HUH1l-5Lg/VQsbXA0ZXWI/AAAAAAAAAfs/C8SzSxyccs0/s1600/2015-03-14%2B14.06.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-f2HUH1l-5Lg/VQsbXA0ZXWI/AAAAAAAAAfs/C8SzSxyccs0/s1600/2015-03-14%2B14.06.32.jpg" height="480" width="640" /></a></div>
<br />
<br />
This was the Baking JDs first attempt to bake together with a (1-month old!) baby in tow. And I'd call it a resounding success! I came over to Sara's house bearing baking ingredients and some other treats, and we got to work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4PdQrDHciCc/VQsZU237yjI/AAAAAAAAAeI/_CXukp0KVu8/s1600/2015-03-14%2B11.50.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4PdQrDHciCc/VQsZU237yjI/AAAAAAAAAeI/_CXukp0KVu8/s1600/2015-03-14%2B11.50.38.jpg" height="400" width="300" /></a></div>
<br />
<br />
Sara -- our resident hater of cooked fruit -- chopped the veggies while we snacked on some Marcona almonds, manchego cheese, apricot jam, bread and strawberries. Then we roasted them to perfection.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jEph7MaxohM/VQsZUltm5xI/AAAAAAAAAeA/a1GHKX1zETg/s1600/2015-03-14%2B11.49.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-jEph7MaxohM/VQsZUltm5xI/AAAAAAAAAeA/a1GHKX1zETg/s1600/2015-03-14%2B11.49.58.jpg" height="400" width="300" /></a></div>
<br />
<br />
We took a nice walk through Golden Gate Park with Baby C. mid-baking to enjoy the beautiful day and then got back to work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MgnqQvN0PSU/VQsZZDJPNJI/AAAAAAAAAek/-6jvV1B0J4g/s1600/2015-03-14%2B13.16.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-MgnqQvN0PSU/VQsZZDJPNJI/AAAAAAAAAek/-6jvV1B0J4g/s1600/2015-03-14%2B13.16.42.jpg" height="400" width="300" /></a></div>
<br />
<br />
I made the caramel on the stove and poured it over the root vegetables in a pan. Then I covered that with a layer of delicious, delicious cheese and some thyme, followed by puff pastry. Yes, don't judge us, we used store-bought puff pastry, but we've made laminate dough before and we'll bring back our A-game soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nTnytnyL46I/VQsZaIEBw7I/AAAAAAAAAew/Ew01iF8n2ZQ/s1600/2015-03-14%2B13.52.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-nTnytnyL46I/VQsZaIEBw7I/AAAAAAAAAew/Ew01iF8n2ZQ/s1600/2015-03-14%2B13.52.11.jpg" height="400" width="300" /></a></div>
<br />
<br />
In any case, the cooking tarte smelled divine and came outlooking gorgeous.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3iNMzHi3qvQ/VQsZcboK7aI/AAAAAAAAAe4/3EhMaVx7Rgg/s1600/2015-03-14%2B14.06.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-3iNMzHi3qvQ/VQsZcboK7aI/AAAAAAAAAe4/3EhMaVx7Rgg/s1600/2015-03-14%2B14.06.24.jpg" height="400" width="300" /></a></div>
<br />
<br />
We'd both been skeptical about the idea of root vegetables in this context, but this one was a huge success. I'm a big fan of the traditional tarte tatin (with apples) but I would absolutely make this again.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VM11XbvovMA/VQsbXdfrnZI/AAAAAAAAAfw/dBIyvsVTG7U/s1600/2015-03-14%2B14.33.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VM11XbvovMA/VQsbXdfrnZI/AAAAAAAAAfw/dBIyvsVTG7U/s1600/2015-03-14%2B14.33.24.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<i> For the March Daring bakers’ challenge, Korena from <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a> taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.</i><br />
<i><br /></i>
<i>--</i><br />
<br />
<a href="http://www.jamieoliver.com/news-and-features/features/donna-hay-christmas-recipes-root-veggie-tart" target="_blank">Donna Hay’s Glazed Root Vegetable Tarte Tatin</a><div>
Serves 8–10</div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<b><br /></b></div>
2 medium carrots (240g), peeled<br />2 medium parsnips (500g), peeled<br />2 small sweet potatoes (kumara) (350g), peeled<br />2 turnips (450g), peeled<br />1⁄4 cup (60ml) extra virgin olive oil<br />sea salt and cracked black pepper<br />1⁄3 cup (80ml) water<br />1 cup (220g) caster sugar<br />1 tablespoon red wine vinegar<br />100g stracchino or taleggio cheese, sliced<br />4 sheets frozen puff pastry, thawed<br />6 sprigs lemon thyme, to serve<br /><br /><b>Directions</b><div>
<b><br /></b>Preheat oven to 220°C/425°F. Cut the carrots, parsnips, sweet potatoes and turnips into 1cm-thick slices. Divide between 2 large baking trays, drizzle with oil and sprinkle with salt and pepper. Toss to combine and roast, turning half way, for 30 minutes, or until golden and tender.<br /><br />While the vegetables are roasting, place the water and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar has dissolved. Increase the heat to high and cook, without stirring, for 6–8 minutes or until light caramel in colour. Remove from the heat and carefully add the vinegar, stirring to combine. Working quickly, pour the caramel evenly onto a 37cm x 24cm baking tray. Arrange the vegetables on top of the caramel, overlapping if necessary, and top with the cheese. Place the 4 slices of pastry over the top of the vegetables (pastry will overlap) leaving a 2cm overhang around the edge of the tray.<br /><br />Gently press the overlapping pastry to seal and tuck in the overhanging edges. Transfer the tart to the oven on an extra baking tray to catch any spills, reduce the heat to 200°C (400°F) and bake for 20 minutes. Reduce the heat again to 180°C (350°F) and bake for a further 20 minutes or until the pastry is puffed and cooked. Allow to stand for 5 minutes before turning out onto a board. Cut into squares to serve.</div>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com2tag:blogger.com,1999:blog-2039304235747111844.post-86236806265287725112015-02-27T17:13:00.001-08:002015-02-27T17:13:49.585-08:00Buns In and Out of the Oven<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FsPZAmK9BQU/VPERgEDbkgI/AAAAAAAAAcU/7_eyuyDl5s4/s1600/2015-02-21%2B13.57.45.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FsPZAmK9BQU/VPERgEDbkgI/AAAAAAAAAcU/7_eyuyDl5s4/s1600/2015-02-21%2B13.57.45.jpg" height="320" width="240" /></a> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I've got some good news and I've got some bad news. The bad news is that I had to do this month's challenge all alone. The good news is that -- it's because Sara had a baby! Both Mom and Baby Boy are doing well, and I was delighted to bring them some fresh-baked siopao and spend some quality time with the one-week-old newborn.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_sd0O4hEqDU/VPERcn54zgI/AAAAAAAAAbU/uKa63bFbejI/s1600/2015-02-21%2B12.39.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_sd0O4hEqDU/VPERcn54zgI/AAAAAAAAAbU/uKa63bFbejI/s1600/2015-02-21%2B12.39.21.jpg" height="320" width="240" /></a></div>
<br />
Fortunately for me, these Asian buns were pretty easy to make. The dough was somewhat sticky but overall a simple, yeasted dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iA-z3c1x1DQ/VPERcNZC4BI/AAAAAAAAAbQ/49BGifPWDVg/s1600/2015-02-21%2B12.39.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iA-z3c1x1DQ/VPERcNZC4BI/AAAAAAAAAbQ/49BGifPWDVg/s1600/2015-02-21%2B12.39.25.jpg" height="320" width="240" /></a></div>
<br />
I made the squash and pecan filing, but I'd like to try these again with a meat filling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Lqrnw9G31cg/VPERcvY_4DI/AAAAAAAAAbY/ZtW-tadO9CE/s1600/2015-02-21%2B12.41.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Lqrnw9G31cg/VPERcvY_4DI/AAAAAAAAAbY/ZtW-tadO9CE/s1600/2015-02-21%2B12.41.56.jpg" height="320" width="240" /></a></div>
<br />
After coating everything in flour, it was pretty easy to split the dough ball up into 12 parts. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kHoMS6S1PEs/VPERdNoYp1I/AAAAAAAAAbg/Bc4yhZ8kzS0/s1600/2015-02-21%2B12.57.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kHoMS6S1PEs/VPERdNoYp1I/AAAAAAAAAbg/Bc4yhZ8kzS0/s1600/2015-02-21%2B12.57.34.jpg" height="320" width="240" /></a></div>
<br />
Then it was just a matter of making a flat disk... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-flklUPBWyKI/VPERdn7TLwI/AAAAAAAAAbk/xdHRl38gJJE/s1600/2015-02-21%2B12.57.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-flklUPBWyKI/VPERdn7TLwI/AAAAAAAAAbk/xdHRl38gJJE/s1600/2015-02-21%2B12.57.57.jpg" height="320" width="240" /></a></div>
<br />
... plopping in some filling...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-i24dFp4ev4A/VPERd0CYDLI/AAAAAAAAAbs/iqZXr_82T2I/s1600/2015-02-21%2B12.58.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i24dFp4ev4A/VPERd0CYDLI/AAAAAAAAAbs/iqZXr_82T2I/s1600/2015-02-21%2B12.58.26.jpg" height="320" width="240" /></a></div>
<br />
... rolling it up... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aZlArM6FkZU/VPERef_EvUI/AAAAAAAAAbw/cWWFVlyGryM/s1600/2015-02-21%2B12.58.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aZlArM6FkZU/VPERef_EvUI/AAAAAAAAAbw/cWWFVlyGryM/s1600/2015-02-21%2B12.58.46.jpg" height="320" width="240" /></a></div>
<br />
... and pinching it closed. I was a little nervous about my pinching skills but they turned out to be fine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RvhOcR3nPRU/VPEReohH--I/AAAAAAAAAcE/1M8lvoFvgHo/s1600/2015-02-21%2B12.59.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RvhOcR3nPRU/VPEReohH--I/AAAAAAAAAcE/1M8lvoFvgHo/s1600/2015-02-21%2B12.59.34.jpg" height="320" width="240" /></a></div>
<br />
Here are the siapaos pre-egg wash and baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-S_1ZkpxcbLo/VPEReySV5YI/AAAAAAAAAb8/RteyMACOAU0/s1600/2015-02-21%2B13.56.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-S_1ZkpxcbLo/VPEReySV5YI/AAAAAAAAAb8/RteyMACOAU0/s1600/2015-02-21%2B13.56.01.jpg" height="320" width="240" /></a></div>
<br />
And here they are after 20 minutes or so in the oven. Beautiful!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4KXCgZuWFaw/VPERfjhry8I/AAAAAAAAAcM/NGg-aAIgokU/s1600/2015-02-21%2B13.57.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4KXCgZuWFaw/VPERfjhry8I/AAAAAAAAAcM/NGg-aAIgokU/s1600/2015-02-21%2B13.57.28.jpg" height="320" width="240" /></a></div>
<br />
And delicious! <br />
<br />
This was a wonderful challenge and inspired me to explore making steamed buns, as well, since I love those so much.<br />
<br />
Congratulations to Sara and her husband Will on the arrival of their baby bun out of the oven!<br />
<br />
<i>The February Daring Bakers’ challenge is hosted by Julie of <a href="http://onewallkitchen.blogspot.com/">One-Wall Kitchen</a>. She challenged us to an easy, simple filled bun using no-knead dough.</i><br />
<br />
--<br />
<br />
<b>Siopao Dough and Siopao</b><br />Servings: 12 large buns<br /><br />
<u>Ingredients</u><br />1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )<br />1-1/2 cups (360 ml) warm water<br />1 tablespoon (15 ml) sugar<br />2 tablespoons (30 ml) melted butter<br />1 teaspoon (5 ml) salt<br />4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour<br />1 egg for egg-wash for the buns<br />
<br />
<u>Directions:</u><br />1. Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.<br /><br />
2. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.<br />
<br />
3. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven't already pre-made it to let it cool (see recipe below).<br /><br />
4. Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.<br />
<br />
5. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.<br />
<br />
6. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.<br />
<br />
7. Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. On the top sheet, you can see where a lot of my dough was too thin. Those were the first siopao I made, before I worked out the technique.<br />
<br />
8. Preheat oven to moderate 350°F/180°C/gas mark 4.<br /><br />
9. Beat 1 egg in a small bowl for egg wash and brush on top of each bun. In the photo, you can see that I decided not to risk baking the busted siopao as freestanding buns, so I put them in a small oven-safe dish to bake up as a loaf.<br />
<br />
10. Bake buns for about 20 minutes, until golden brown. Serve warm. In the photo, some of my pandan filling leaked out a small hole, but most stayed inside. That's a reminder to make sure there are no holes in your buns!<br />
<br />
<b>Winter Squash filling</b><br />
[I had a fair amount left over, but it's delicious to eat on its own]<br />
<br /><u>Ingredients</u><br />3 to 5 lbs (1-1/3 to 2-1/4 kg winter squash (I used acorn)<br />Olive oil<br />Salt<br />1/4 cup (60 ml) chopped nuts of choice<br />1/4 cup (60 ml) grated hard cheese, such as Romano, cotija, or Parmesan<br />
<br />
<u>Directions:</u><br />1. Preheat oven moderately hot 400°F/200°C/gas mark 6.<br /><br />
2. Quarter your squash and rub cut edges with olive oil, then sprinkle with salt.<br /><br />
3. Roast the squash for 40 minutes until very soft, and use a sturdy spoon to scoop the flesh into a bowl. Discard the skins.<br />
<br />
4. Mash the squash with a sturdy fork or potato masher. Allow the squash to cool. Sprinkle as much of the chopped nuts and cheese as you'd like into the mash and stir them in. Use 1 to 1-1/2 rounded tablespoons of filling for each siopao.<br />
<br />
<b>Storage & Freezing Instructions/Tips:</b><br />Store leftovers in the fridge for no more than 4 days and reheat for 30 seconds in the microwave. You can also store baked siopao in the freezer, individually wrapped airtight, and reheated in the microwave for 60 to 90 seconds. I'm not sure how well frozen, unbaked siopao will thaw because the filling is moist and might ruin the integrity of the dough as it goes through its long thaw and final rise.<br /><b> </b><br />
<b>Additional Information:</b><br />My mom taught me to just pinch the edges of the dough disc together to close the siopao, and then she'd steam it steam-side down, but many Filipinos use a Chinese style of pleating their siopao and steaming it pleat-side up, like this: https://www.youtube.com/watch?v=3kbfbhqFT2k at minute 12:12. I think seam-side down works well for baking, but you could experiment with baking your siopao pleat-side up.<br />
<br />Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com3tag:blogger.com,1999:blog-2039304235747111844.post-44704251521443402015-01-27T00:00:00.000-08:002015-01-27T06:42:35.321-08:00Psychedelic Torte<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="http://3.bp.blogspot.com/-A8CwbPyR9ng/VLr87g0-g0I/AAAAAAAAAaI/BaksvRtCaQ4/s1600/2015-01-17%2B14.10.13.jpg" height="320" width="240" /><a href="http://3.bp.blogspot.com/-sbW1nl0313o/VLr81WuL73I/AAAAAAAAAZA/BomGknwzr-M/s1600/2015-01-17%2B13.34.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
We started off another year of daring baking just right -- with a yoga class, <a href="http://www.bonappetit.com/restaurants-travel/article/how-to-make-perfect-toast" target="_blank">some delicious $4 toast</a>, and a lovely hazelnut cake, called an Esterhazy Torte. I got started on the dacquoise layers on Friday night, which were pretty easy -- just a lot of egg whites, ground hazelnuts, a bit of flour and a bunch of sugar. <br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-sbW1nl0313o/VLr81WuL73I/AAAAAAAAAZA/BomGknwzr-M/s1600/2015-01-17%2B13.34.18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sbW1nl0313o/VLr81WuL73I/AAAAAAAAAZA/BomGknwzr-M/s1600/2015-01-17%2B13.34.18.jpg" height="240" width="320" /></a></div>
<br />
On Saturday, after enjoying our yoga and toast, we made the filling. We were commending ourselves on a job well done when I tasted it and... something was very much missing. Because it tasted... bad. Ah yes, we had forgotten to put the sugar in with the eggs. So we added it to the already mixed filling and tasted it, and it still tasted... pretty bad. So we added more sugar until it tasted good. Magical, wonderful, sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-42kwuoIAJLw/VLr81mz3lpI/AAAAAAAAAZM/gdlkvxb0jEA/s1600/2015-01-17%2B13.37.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-42kwuoIAJLw/VLr81mz3lpI/AAAAAAAAAZM/gdlkvxb0jEA/s1600/2015-01-17%2B13.37.55.jpg" height="320" width="240" /></a></div>
<br />
Sara took on the task of layering together the cake -- 5 dacquoise layers plus filling in between each.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sX-OY0XC6LM/VLr810SjRAI/AAAAAAAAAZE/jBkbVmHSB5w/s1600/2015-01-17%2B13.39.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sX-OY0XC6LM/VLr810SjRAI/AAAAAAAAAZE/jBkbVmHSB5w/s1600/2015-01-17%2B13.39.31.jpg" height="320" width="240" /></a></div>
<br />
The dacquoise layers looked an awful lot like buckwheat pancakes. But they tasted deliciously of sugar and hazelnuts. Not that we were nibbling around the edges or anything. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lZ9gDeirmoE/VLr82078Z_I/AAAAAAAAAZU/QkzQlIqCwKo/s1600/2015-01-17%2B13.40.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lZ9gDeirmoE/VLr82078Z_I/AAAAAAAAAZU/QkzQlIqCwKo/s1600/2015-01-17%2B13.40.45.jpg" height="320" width="240" /></a></div>
<br />
They were dry out of the oven but a bit sticky the next day. I was worried that the parchment would stick and ruin them but it turned out fine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IOL-e7zXNpU/VLr83mkQstI/AAAAAAAAAZw/U92nCb8AcV0/s1600/2015-01-17%2B13.55.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IOL-e7zXNpU/VLr83mkQstI/AAAAAAAAAZw/U92nCb8AcV0/s1600/2015-01-17%2B13.55.50.jpg" height="320" width="240" /></a></div>
<br />
I heated up the apricot jam and a little water in the microwave and glazed the top of the cake, and then spread some additional filling around the sides. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SSOYvVD0jH8/VLr835uo7GI/AAAAAAAAAZY/tzfzwRAz-pM/s1600/2015-01-17%2B14.04.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SSOYvVD0jH8/VLr835uo7GI/AAAAAAAAAZY/tzfzwRAz-pM/s1600/2015-01-17%2B14.04.12.jpg" height="320" width="240" /></a></div>
<br />
Then came the icing... well, the attempt at the icing. The idea was to ice with white icing, make four concentric circles with melted chocolate, and then drag a knife along the chocolate to make the <a href="http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/esterhazytorte" target="_blank">pretty Esterhazy web aka spider web design</a>. We started off OK... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VQOygcefAFk/VLr84-cT2LI/AAAAAAAAAZo/i2-WVA6Xv6o/s1600/2015-01-17%2B14.04.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VQOygcefAFk/VLr84-cT2LI/AAAAAAAAAZo/i2-WVA6Xv6o/s1600/2015-01-17%2B14.04.22.jpg" height="320" width="240" /></a></div>
<br />
... but our overly liquidy white icing started to drip and drag the chocolate along with it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c7XpV3Dd2qA/VLr85Ai0SII/AAAAAAAAAZs/8lHmgJ8FZx8/s1600/2015-01-17%2B14.04.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-c7XpV3Dd2qA/VLr85Ai0SII/AAAAAAAAAZs/8lHmgJ8FZx8/s1600/2015-01-17%2B14.04.48.jpg" height="320" width="240" /></a></div>
<br />
And it just kept spreading and dripping, until our cake looked like a trippy version of the real thing. It reminded me of that famous Salvador Dali painting with a melting clock. At first we thought it maybe might look better -- or at least more interesting -- than what we were supposed to be doing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--taX2i37WzA/VLr85-5rsDI/AAAAAAAAAZ0/kk0PlBnIyI0/s1600/2015-01-17%2B14.06.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--taX2i37WzA/VLr85-5rsDI/AAAAAAAAAZ0/kk0PlBnIyI0/s1600/2015-01-17%2B14.06.08.jpg" height="320" width="240" /></a></div>
<br />
We forged ahead and rolled the outside in hazelnuts. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zpmuBqRtjHU/VLr86f9oeFI/AAAAAAAAAZ4/Fe1D77s1gjw/s1600/2015-01-17%2B14.07.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zpmuBqRtjHU/VLr86f9oeFI/AAAAAAAAAZ4/Fe1D77s1gjw/s1600/2015-01-17%2B14.07.41.jpg" height="240" width="320" /></a></div>
<br />
Then we transferred it to a plate and it continued to look weirder and weirder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tYEl1OA4gDs/VLr87Xo6lGI/AAAAAAAAAaE/4rOmKzXjkSM/s1600/2015-01-17%2B14.07.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tYEl1OA4gDs/VLr87Xo6lGI/AAAAAAAAAaE/4rOmKzXjkSM/s1600/2015-01-17%2B14.07.59.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
But you know what? As strange and misshapen as it ultimately looked, it tasted just divine.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vzIY4sktXaw/VLr87j0l5iI/AAAAAAAAAaQ/TQlCvUH2ONU/s1600/2015-01-17%2B14.10.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vzIY4sktXaw/VLr87j0l5iI/AAAAAAAAAaQ/TQlCvUH2ONU/s1600/2015-01-17%2B14.10.24.jpg" height="320" width="240" /></a></div>
And after a night in the fridge, it tasted even better.<br />
<br />
<i>For the month of January Jelena from </i><a href="http://bylelush.blogspot.co.uk/">A Kingdom for a Cake</a><i>
invited us to start this year with a dreamy celebration cake. She
challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What
better way to start the year than with a sweet dream? </i><br />
<br />
--<br />
<b>Ingredients</b><br />
<br />
HAZELNUT SPONGE LAYERS<br />
<br />
12 large egg whites<br />
1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar<br />
2 tablespoons (2/3 oz) (20 gm) vanilla sugar<br />
2-1⁄2 cups (9 oz) (250 gm) ground hazelnuts<br />
2/3 cup (23⁄4 oz) (80 gm) plain (all purpose) flour<br />
<br />
HAZELNUT CREAM<br />
<br />
12 large egg yolks<br />
1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar<br />
2 tablespoons (2/3 oz) (20 gm) vanilla sugar<br />
1-1/3 cups (101⁄2 oz) (300 gm) butter at room temperature<br />
1-1⁄2 cups (5-1/3 oz)(150 gm) toasted ground hazelnuts<br />
<br />
APRICOT JAM GLAZE<br />
<br />
around 3 tablespoons (45 ml) (1-2/3 oz) (45 gm) apricot jam<br />
1 teaspoon (5 ml) water<br />
<br />
WHITE ICING<br />
<br />
21⁄2 to 31⁄4 cups (10-2/3 to 14 oz) (300-400 gm) icing (powdered) (confectioners') sugar<br />
2 teaspoons (10 ml) sunflower oil<br />
3-4 teaspoons (15-20 ml) lemon juice<br />
around 4 tablespoons (60 ml) hot water<br />
<br />
CHOCOLATE DECORATION<br />
<br />
1⁄4 cup (13⁄4 oz) (50 gm) dark chocolate<br />
1 teaspoon (5 ml) oil<br />
3⁄4 cup (31⁄2 oz) (100 gm) roughly chopped hazelnuts<br />
<br />
<b>Directions:</b><br />
<br />
HAZELNUTS<br />
<br />
Place the hazelnuts on an oven tray in a cold oven, increase the temperature to moderate <br />
<br />
180°C/350°F/gas mark 4, and bake until a nice aroma starts to come out of the oven and the nuts have become darker.<br />
<br />
Continue until their skins almost turn black or dark brown and the hazelnut 'meat' becomes a caramel colour. You will need to watch the oven carefully since the nuts can easily burn. From time to time, just open the oven and carefully try one to see if the centre is nice and crispy, but be careful not to burn yourself. It should take about 15-25 minutes. This baking process brings out the aroma of the hazelnuts needed for the cake. (If you are using almonds instead of hazelnuts, they need to stay white. Hazelnuts are not good in this cake if their aroma is not present.)<br />
<br />
Let them cool.<br />
<br />
Set aside 3⁄4 cup (31⁄2 oz) (100 gm) toasted nuts and roughly chop them. These will go around the cake at the end.<br />
<br />
The rest need to be ground. A grinding machine is best since a food processor might turn the hazelnuts into a creamy mush. If you are using a processor do it in short pulses so they do not have the consistency of peanut butter but of fine powder.<br />
<br />
Divide the ground hazelnuts into 2 batches of 2-1⁄2 cups (9 oz) (250 gm) and 1-1⁄2 cups (5-1/3 oz) (150 gm) for the sponge layers and the filling respectively.<br />
<br />
HAZELNUT LAYERS (Dacquoise layers)<br />
<br />
With an electric mixer beat the egg whites while gradually adding the sugar and vanilla sugar for about 5 minutes until stiff peaks form.<br />
<br />
Turn the mixer to the lowest speed and add in the hazelnuts mixed with the flour and beat until just combined. <br />
<br />
Cut baking paper into five squares large enough to draw a circle of 10 inch (25cm) in diameter on the squares.<br />
<br />
Turn the paper over and place one piece onto an up-side down oven tray and delicately spoon inside the circle one-fifth of the beaten egg white mixture.<br />
<br />
Place the tray into an preheated moderate 325°F/160°C/gas mark 3 (no fan) oven and bake for 14 minutes. It will look soft but that is how we want them. Your finger should not stick to the layer when you touch it.<br />
<br />
Take the layer out together with the paper and place on an even surface<br />
<br />
Cool the oven tray and repeat with the next 4 layers. It is important that the up-side down oven tray is cool when you start to bake the layers.<br />
<br />
If you have a 10 inch (25cm) diameter spring form pan with a removable bottom just cut out five pieces of baking paper to fit the bottom and spoon the mixture in the pan.<br />
<br />
Make sure to cool the bottom of the pan after removing each layer and before placing the egg white mixture for the next layer into it.<br />
<br />
Place all the layers next to each other. <br />
<br />
HAZELNUT FILLING<br />
<br />
The filling is cooked in a double boiler. If you do not have a double boiler just take two pots so that the smaller one fits perfectly in the larger one and there is no gap between them.<br />
<br />
Fill the larger pot with about 1-inch (2 cm) water place on the stove and bring the water to a slow boil, the water should not touch the smaller pot bottom.<br />
<br />
Beat the egg yolks and the sugar with an electric mixer in the smaller pot for 30 seconds. Place the smaller pot into the larger one and cook for 14-15 minutes. Stir every 2-3 minutes for a short while with a wooden spoon always scraping the sides and the bottom. Stir constantly, near the end.<br />
<br />
Let the filling cool.<br />
<br />
Beat the cooked yolks for 30 seconds with an electric mixer.<br />
<br />
Beat the room temperature butter for 2 minutes until light and fluffy then beat into the cooked yolks.<br />
<br />
Add in the ground hazelnuts and beat again until combined.<br />
<br />
Set aside 2 tablespoons of the filling to spread around the torte at the end.<br />
<br />
Divide the rest of the filling into 4 cups.<br />
<br />
Line a large tray with some baking paper.<br />
<br />
Remove the baking paper from one of the dacquoise and place it onto the tray, spread one quantity of filing evenly over the dacquoise, then place another layer on the top.<br />
<br />
Repeat, making sure that the last layer is placed bottom-side-up (do not place filling on this surface) which will make it easier to obtain a smooth looking finish.<br />
<br />
Place some baking paper over the torte. Press a bit with your hands to even it out, put another tray over the torte and now place something heavy on the top to allow the torte to level up. A pan half-filled with water will be fine.<br />
<br />
Place the whole torte with the pot in the fridge for one hour.<br />
<br />
APRICOT JAM GLAZE<br />
<br />
Heat the apricot jam and water on the stove.<br />
<br />
Remove the top baking paper from the torte and spread the jam on top of it. We want a very thin layer, just barely covering the torte.<br />
<br />
Place the torte back in the fridge for 30 minutes for the jam to cool.<br />
<br />
When the 30 minutes is up, spread the 2 tablespoons of reserved hazelnut filling around the cake.<br />
<br />
WHITE ICING<br />
<br />
By hand mix the powdered (icing) (confectioners') sugar, oil, lemon juice while adding teaspoon by teaspoon of hot water until the mixture is creamy, but not runny. Mix vigorously for a couple of minutes. The sugar should be lemony.<br />
<br />
With a hot wet large knife quickly spread the icing over the apricot layer. <br />
<br />
You will need around 21⁄2 to 31⁄4 cups of powdered sugar but it is better to have more than less, since when you start spreading you cannot go back. You will have some left over icing. If it is a bit uneven just turn on the hair dryer and heat the icing so it will smooth out a bit.<br />
<br />
DECORATION<br />
<br />
Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.<br />
<br />
Melt the chocolate with a teaspoon of oil, place in a pipping bag, or a plastic bag with a cut in the corner that will act as the tip.<br />
<br />
Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.<br />
<br />
Press the remaining crushed hazelnuts around the cake to complete the decoration. <br />
<br />
Let rest in the fridge for at least 24 hours before tasting. This cake that gets better as times goes by. We usually enjoy ours for 7 days.Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com2tag:blogger.com,1999:blog-2039304235747111844.post-67947003730516035682014-11-28T11:27:00.000-08:002014-11-28T11:27:32.071-08:00Paris-Brest to Celebrate a Harvard Victory<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vOgTsAs_irs/VHjFxt9tkBI/AAAAAAAABrk/41SzW22uaYQ/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vOgTsAs_irs/VHjFxt9tkBI/AAAAAAAABrk/41SzW22uaYQ/s1600/photo(1).JPG" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Loyal readers, you may not know it, but Erica and I have a deep-seated rivalry: </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-J_qsKfegiD0/VHjF2fQ7J9I/AAAAAAAABrs/M4cZIMK_0CQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-J_qsKfegiD0/VHjF2fQ7J9I/AAAAAAAABrs/M4cZIMK_0CQ/s1600/photo.JPG" /></a></div>
We used the annual playing of the Harvard-Yale football game as the backdrop for our most recent challenge. Sadly, our local TV stations didn't think this the big match-up, so we could only get score updates via the internet. But we nevertheless donned our school colors to bake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JG1gEyU8hws/VHjIDeVszVI/AAAAAAAABsA/wnRAd7yOqPU/s1600/2014-11-22%2B11.22.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JG1gEyU8hws/VHjIDeVszVI/AAAAAAAABsA/wnRAd7yOqPU/s1600/2014-11-22%2B11.22.36.jpg" height="320" width="240" /></a></div>
The Paris-Brest is actually quite easy -- an amalgam some of our previous challenges. We whipped up some pate a choux dough, and piped it into circles. We were actually quite proud of our pastry skills.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-U6v6AAJjaKo/VHjICQZHtpI/AAAAAAAABr4/49sDUWQOBZY/s1600/2014-11-22%2B11.23.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U6v6AAJjaKo/VHjICQZHtpI/AAAAAAAABr4/49sDUWQOBZY/s1600/2014-11-22%2B11.23.07.jpg" height="320" width="240" /></a></div>
Next up, we attempted to carmelize some almonds and hazelnuts. Not sure what happened here, but the sugar crystalized, rather than browned. Maybe our heat was too low? But we figure that since we were just going throw this into a food processor, this would probably do just fine.<br />
<br />
<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-YdEgZ_okS4g/VHjIDZyOsfI/AAAAAAAABsE/58L47fYJGg8/s1600/2014-11-22%2B12.12.55.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YdEgZ_okS4g/VHjIDZyOsfI/AAAAAAAABsE/58L47fYJGg8/s1600/2014-11-22%2B12.12.55.jpg" height="320" width="240" /></a> </div>
<div style="text-align: left;">
Erica doubted our ability to cut the pastry in half, but our knife skills seemed to have improved. </div>
<br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-UinFggcgL-U/VHjIkkk0yHI/AAAAAAAABsQ/dt2g7exohAw/s1600/2014-11-22%2B12.14.56.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UinFggcgL-U/VHjIkkk0yHI/AAAAAAAABsQ/dt2g7exohAw/s1600/2014-11-22%2B12.14.56.jpg" height="240" width="320" /> </a></div>
<div style="text-align: left;">
The almond/hazelnut paste then gets folded into a cream, and piped into the halved pate a choux and topped with silvered almonds. The final product was delicious if a bit sloppy. For any of you that have ever had a Chocolate Hazelnut Croissant from La Boulange in the bay area, the innards tasted <i>identical</i> to that -- which was a bit of a revelation for me. So delicious. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
But the sweetest thing? A Harvard victory - 31 to 24. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YdEgZ_okS4g/VHjIDZyOsfI/AAAAAAAABsE/58L47fYJGg8/s1600/2014-11-22%2B12.12.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<h1>
Paris-Brest</h1>
Servings: 6 small Paris-Brest
<br />
<u>Pâte à Choux</u><br />
1/3 cup (80 ml) water<br />
6 tablespoons plus 2 teaspoons (100 ml) whole milk<br />
1/3 teaspoon (2 gm) salt<br />
1 teaspoon (4 gm) caster sugar<br />
1/3 cup (80 ml) (2-2/3 oz) (75 gm) cold butter<br />
¾ cup plus 4 teaspoons (200 ml) (3.5 oz) (100 gm) cake flour<br />
3 medium eggs, beaten<br />
two handfuls of slivered almonds<br />
egg for the brushing<br />
Directions:<br />
1. Preheat oven to moderate 350°F/180° C/gas mark 4 and sift the flour.<br />
2. In a nonstick saucepan pour in the milk, water, sugar and salt.
Add the butter in small pieces and put on medium heat. Stir with a
wooden spoon and bring to a boil. Add the flour in one shot to the
boiling liquid. Stir vigorously with a wooden spatula. Cook on the stove
on a very low heat for a few minutes, until the dough becomes firm,
smooth and homogeneous. The dough must be dry and detach from the bottom
of the pan easily.<br />
edium speed. Before adding the next egg make sure that everything is
well blended. This way, the air will be incorporated into the dough and
when baking it will make puff the Paris Brest which won’t deflate out of
the oven.
<br />
4. If you don't have a standup mixer proceed mixing the eggs directly
in the pan where you cooked the dough, after allowing it to cool down.
Work the egg with the wooden spatula until all the egg is incorporated
before adding the next one. The dough should be smooth, like a thick
cream.<br />
5. Cover the baking sheets with baking paper or a silpat mat. If you use baking paper you can trace some circles of 4¾ -inches (12 cm) to help you out piping the circles. I use a silpat mat that already is specially designed to help out piping, that could be helpful too. To pipe the Paris-Brest use a pastry bag with a 3/8-inch (10 mm) plain nozzle and pipe two circles, the outer one of the diameter of the circle you drew. Pipe a third circle on top, using the star-shaped nozzle. If you don't have one use a fork to trace some lines on its surface, this will help the choux pastry to rise properly. Brush with the beaten egg and sprinkle with slivered almonds.<br />
6. Bake in a moderate oven 350°F/180° C/gas mark 4 for about 23-25 minutes, in a static oven. To get rid of any moisture in the oven you can keep the door slightly open. This way the dough will dry out completely during baking. The Paris-Brest should be golden brown, with a uniform color. Let cool completely on a rack before slicing and piping with the crème mousseline.<br /><br />
<u>Praliné</u><br />1/3 cup (80 ml) (2 oz) (60 gm) whole almonds<br />1/3 cup (80 ml) (2 oz) (60 gm) whole hazelnuts<br />6 tablespoons (2¾ oz) (80 gm) caster sugar<br />1 tablespoon (15 ml) water<br />Directions:<br />1. Put the sugar into a non-stick pan, over medium heat. Add water and bring to a boil.<br />2. When the sugar reaches 250°F/121° C (without thermometer you will need to reach the stage at which the sugar begins to boil and the syrup starts to become more and more dense), add the nuts all at once. Mix well with a wooden spoon to coat all the nuts in the sugar. At this point, the sugar will start to sand, i.e. crystallize again. Continue to stir. The sugar will melt a second time, this time caramelizing. <br />
3. Once all the nuts caramelize, remove the pan from the heat. Pour the entire contents of the pan on a heat-resistant silicone mat or on a marble slab lightly oiled with vegetable oil.<br />
4. Let cool completely. Break into smaller pieces and grind with a mixer until you have a thick paste.<br />
<br />
<u>Crème Mousseline</u><br />1 cup (250 ml) whole milk<br />2 egg yolks<br />¼ cup (60 ml) (2 oz) (55 gm) caster (superfine) sugar<br />3 tablespoon (45 ml) (2/3 oz) (20 gm) cake flour, sieved<br />½ cup plus 1 tablespoon (135 ml) ( (4.4 oz) (125 gm) European-style butter, made from cream, with 83% fat content<br />3 oz (80 gm) praliné<br />1 vanilla pod, sliced open length wise<br />Directions:<br />1. In a small saucepan bring the milk to a boil with the vanilla pod. Put aside and let cool for about 10 minutes. In a bowl whisk the eggs yolks and sugar until they become white.<br />2. Add the flour and whisk until all mixed through.<br />
3. Mix half of the milk in the egg, until all uniform. Pout into a small pan and put on medium heat. Cook until the cream thickens, stirring the cream continuously. When thick transfer into a bowl and cover with cling film touching the cream. Let cool.<br />
4. In a bowl mix the softened butter with the praliné. Add to the cooled cream until homogeneous.<br />
<br />
<br />
<b><i>The November Daring Baker’s challenge took us for a ride! Luisa from
Rise of the Sourdough Preacher challenged us to make Paris-Brest, a
beautiful pastry celebrating the Paris-Brest bicycle race.</i></b>Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com0tag:blogger.com,1999:blog-2039304235747111844.post-22384999376362841422014-10-31T11:31:00.002-07:002014-10-31T11:31:44.132-07:00Boo! Scaring up a Sachertorte<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IDtiYr_8LxU/VFPSkMU6OZI/AAAAAAAAAXw/OjzPE1eT-5k/s1600/photo%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IDtiYr_8LxU/VFPSkMU6OZI/AAAAAAAAAXw/OjzPE1eT-5k/s1600/photo%2B2.JPG" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
We were a bit late this month because we were waiting for a special guest to come visit and enjoy our baking with us. Sara baked the cake all by her lonesome in the morning -- and did a great job. We both remarked that it was more chocolately than sugary (a good thing in both our books), and much moister than other Sachertortes we've tasted. Then I and several friends joined her in the evening for an Austrian-themed vegetarian dinner, which was delicious.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AdVAxX41V4g/VFPSkPZ1ZqI/AAAAAAAAAXs/N-Db5QvvpoY/s1600/photo%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-AdVAxX41V4g/VFPSkPZ1ZqI/AAAAAAAAAXs/N-Db5QvvpoY/s1600/photo%2B1.JPG" height="320" width="240" /></a></div>
<div>
<br />Before dinner, I made an apricot-strawberry glaze and coated the cake with it. I had less success with the chocolate glaze. It got seriously clumpy and thick after I added the chocolate to the simple syrup. I tried to thin it out with water and,while it was shiny, it did not pour as needed, so the end product didn't have the beautiful sheen of a true Sachertorte. We ran out of chocolate before we could attempt to write "Sacher" on it... probably for the best given past adventures in cake decorating.</div>
<div>
<br /><div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-3Xl9s0mubkU/VFPSj_3YSgI/AAAAAAAAAXo/3uhSjsxAHEg/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-3Xl9s0mubkU/VFPSj_3YSgI/AAAAAAAAAXo/3uhSjsxAHEg/s1600/photo%2B3.JPG" height="320" width="240" /></a></div>
<br />Nonetheless, it was very, very tasty and enjoyed by all.<br /><br />Happy Halloween!<br /><br /><i>The October Daring Bakers’ challenge was brought to us by Korena of <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a>. She took us to Austria and introduced us to the wonders of the Sachertorte.</i><br /><br /><div>
--</div>
<div>
<div>
<b><u>Sachertorte</u></b></div>
<div>
Servings: 12-16</div>
</div>
<div>
<br /></div>
<div>
<div>
<b>Preparation time: </b></div>
<div>
<br /></div>
<div>
This cake is best made in stages, as it needs time for the various components to set/chill before </div>
<div>
continuing:</div>
<div>
<br /></div>
<div>
1. Cake: 30-60 minutes prep, 35-45 minutes baking, several hours cooling</div>
<div>
<br /></div>
<div>
2. Apricot glaze: 10 minutes prep, 5 minutes assembly, 5-10 minutes to set</div>
<div>
<br /></div>
<div>
3. Chocolate glaze and decoration: 10 minutes prep, 5-10 minutes assembly/decoration, 1 hour to set/chill</div>
<div>
<br /></div>
<div>
4. Let the cake sit at room temperature for 1 hour before serving</div>
<div>
<br /></div>
<div>
<b>Equipment required:</b></div>
<div>
<ul>
<li>9-inch (23 cm) spring-form or other high-sided pan</li>
<li>parchment paper</li>
<li>small heavy-bottomed saucepan</li>
<li>small/medium heat-proof bowl</li>
<li>spatula</li>
<li>stand mixer with whisk and paddle attachments, or hand-held electric mixer</li>
<li>2 large bowls (stand mixer bowl + one other)</li>
<li>fine mesh sieve</li>
<li>heat-proof spoon</li>
<li>candy thermometer (optional but nice)</li>
<li>cooling rack</li>
<li>serrated knife</li>
<li>8½-inch (22 cm) cardboard cake round</li>
<li>whisk</li>
<li>large metal offset spatula</li>
<li>plate or baking sheet</li>
<li>waxed paper</li>
</ul>
</div>
<div>
<b>Cake </b></div>
<div>
<b><br /></b></div>
<div>
<u>Ingredients</u></div>
<div>
<ul>
<li>¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped</li>
<li>9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature</li>
<li>1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar (aka icing sugar or powdered sugar)</li>
<li>6 large eggs, separated, at room temperature (see note above about egg whites)</li>
<li>1 teaspoon (5 ml) vanilla extract</li>
<li>½ cup (120 ml) (7 oz) (100 gm) granulated sugar</li>
<li>1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour (for volume measurement, spoon gently into </li>
<li>measuring cup and level top)</li>
<li>pinch fine grain saltAssembly</li>
<li>Apricot Glaze (see recipe below)</li>
<li>Chocolate Glaze (see recipe below)</li>
<li>Writing Chocolate (see recipe below)</li>
<li>1 cup (240 ml) heavy whipping cream, cold</li>
</ul>
</div>
<div>
<u>Directions</u></div>
<div>
<u><br /></u></div>
<div>
1. Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5 with a rack in the centre of the oven. Butter and flower the sides of a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper. </div>
<div>
<br /></div>
<div>
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often.</div>
<div>
<br /></div>
<div>
3. Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the confectioners’ sugar on low speed, then increase to medium speed and beat again until light and creamy.</div>
<div>
<br /></div>
<div>
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.</div>
<div>
<br /></div>
<div>
5. Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.6. In a scrupulously clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.</div>
<div>
<br /></div>
<div>
7. Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.</div>
<div>
<br /></div>
<div>
8. Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely. </div>
<div>
<br /></div>
<div>
9. Spread the batter evenly in the prepared springform pan.</div>
<div>
<br /></div>
<div>
10. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5 oven for 35-45 minutes (mine took exactly 40 minutes) or until a toothpick inserted in the middle comes out clean. The cake will crack and dome in the middle as it bakes but will flatten out as it cools.</div>
<div>
<br /></div>
<div>
11. Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely.</div>
<div>
<br /></div>
<div>
12. Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.</div>
<div>
<br /></div>
<div>
13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.</div>
<div>
<br /></div>
<div>
14. Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set.</div>
<div>
<br /></div>
<div>
15. Make the chocolate glaze (it must be used immediately, while still hot) and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.</div>
<div>
<br /></div>
<div>
16. With the writing chocolate, pipe the word “Sacher” in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.</div>
<div>
<br /></div>
<div>
17. To serve: Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.</div>
<div>
<br /></div>
<div>
18. Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream. </div>
<div>
<br /></div>
<div>
<b>Apricot Glaze</b></div>
<div>
Servings: 1 quantity (about 1 cup)</div>
<div>
<br /></div>
<div>
<u>Ingredients</u></div>
<div>
<ul>
<li>1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves</li>
<li>2 tablespoons (30 ml) rum (or other liquor) or water</li>
</ul>
</div>
<div>
<u>Directions</u></div>
<div>
<br /></div>
<div>
1. Boil the jam and rum/water in a small saucepan over medium heat.</div>
<div>
<br /></div>
<div>
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.</div>
<div>
<br /></div>
<div>
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.</div>
<div>
<br /></div>
<div>
<b>Chocolate Glaze</b></div>
<div>
Servings: 1 quantity</div>
<div>
<br /></div>
<div>
<u>Ingredients</u></div>
<div>
<ul>
<li>1 cup (240 ml) (7 oz) (200 g) granulated sugar½ cup (120 ml) water</li>
<li>(4 oz) (115 gm) good quality bittersweet chocolate, chopped</li>
</ul>
</div>
<div>
<u>Directions</u></div>
<div>
<br /></div>
<div>
1. Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.</div>
<div>
<br /></div>
<div>
2. Attach a candy thermometer and cook, stirring, until the mixture reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy thermometer, use the method explained in this video.</div>
<div>
<br /></div>
<div>
3. Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.</div>
<div>
<br /></div>
<div>
4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.</div>
<div>
<br /></div>
<div>
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.</div>
<div>
<br /></div>
<div>
<b>Writing Chocolate</b></div>
<div>
Servings: 1 quantity</div>
<div>
<br /></div>
<div>
<u>Ingredients</u></div>
<div>
<ul>
<li>¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate</li>
<li>½ - 1 teaspoons vegetable oil</li>
</ul>
</div>
<div>
<u>Directions</u></div>
<div>
<br /></div>
<div>
1. Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny.</div>
<div>
<br /></div>
<div>
2. Place the chocolate in a disposable piping bag or small Ziplock bag and snip off the tip to make a small hole. I recommend a practice run on waxed paper before writing on the cake.</div>
<div>
<br /></div>
<div>
<b>Storage & Freezing Instructions/Tips</b></div>
<div>
The cake can be stored up to 2 days in an airtight container at room temperature.</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com2tag:blogger.com,1999:blog-2039304235747111844.post-70040441352015835112014-09-28T15:09:00.001-07:002014-09-28T15:09:39.052-07:00Chodské koláče, or when cheese didn't make something betterWe were tasked this month with making <span style="font-weight: normal;">Chodské koláče, or a </span><span style="font-weight: normal;">Czech circular pastry with fresh cheese and poppy seeds. Erica and I started the day working up our appetites by taking a nice bike ride over the golden gate bridge. We were certainly loving the late September "summer" of SF. </span><br />
<span style="font-weight: normal;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OTIOJzBZd2Q/VCiEXqgav2I/AAAAAAAABpw/RsD25tnXqEs/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OTIOJzBZd2Q/VCiEXqgav2I/AAAAAAAABpw/RsD25tnXqEs/s1600/image.jpeg" height="240" width="320" /></a></div>
<span style="font-weight: normal;">Next, Erica whipped up some pretty tasty dough, while I took a walk through the eastern european markets in my new neighborhood looking for "quark" -- a type of fresh, creamy cheese. The internets assured me that Russian </span><i>tvorog </i>or farmer's cheese would be close enough, so I picked up the brand we usually use for pierogis.<br />
<br />
The pastries were easily assembled after the dough finished its rise -- you mix the cheese with butter, sugar, egg whites and seasonings (rum, vanilla and lemon), to top a circular pastry, and then make a poppy-seed paste to decorate the final product.<br />
<br />
Despite our post-ride hunger, the final products were unfortunately not our favorite result. The pastry dough remained tasty, though relatively minor, and the poppy seeds provided an interesting kick. But the cheese was simply too cheesy when mixed together with the other sweet flavors -- none of us had more than a few bites.<br />
<br />
As always, our artistic skills were quite impressive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-V_FhgABIPUM/VCiGXYM-MrI/AAAAAAAABp8/bNi0hgQjgEA/s1600/_MG_2920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-V_FhgABIPUM/VCiGXYM-MrI/AAAAAAAABp8/bNi0hgQjgEA/s1600/_MG_2920.JPG" height="213" width="320" /></a></div>
a spiral<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FPThG6a5R3I/VCiGXhqGNxI/AAAAAAAABqE/hHKS_WAs9V4/s1600/_MG_2921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FPThG6a5R3I/VCiGXhqGNxI/AAAAAAAABqE/hHKS_WAs9V4/s1600/_MG_2921.JPG" height="213" width="320" /></a></div>
some lines<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bosd_ydoNTs/VCiGXi0Dh4I/AAAAAAAABqA/D2sbcE6CTwU/s1600/_MG_2922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bosd_ydoNTs/VCiGXi0Dh4I/AAAAAAAABqA/D2sbcE6CTwU/s1600/_MG_2922.JPG" height="213" width="320" /></a></div>
a very fancy star<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qZ2q_O2L930/VCiGX8WjmpI/AAAAAAAABqI/R2T1o_h28Ec/s1600/_MG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qZ2q_O2L930/VCiGX8WjmpI/AAAAAAAABqI/R2T1o_h28Ec/s1600/_MG_2924.JPG" height="213" width="320" /></a></div>
oh, and a bicycle! Well done us.<br />
<br />
I will report that a few hours later, we brought home one of the pastries to my husband, who has spent significant time in the czech republic and eastern europe. He rather liked the final product, and assured us that it tasted just like some of the pastries he'd had abroad. So perhaps it was our baking skills that lacked, but our palettes....<br />
<br />
Until next time! <br />
<br />
<i><b>The September Daring Bakers’ challenge was brought to us by Lucie from
ChezLucie. She challenged us to make a true Czech treat –Kolaches!</b></i><br />
<br />Sara Clarkhttp://www.blogger.com/profile/11035553916575365107noreply@blogger.com3tag:blogger.com,1999:blog-2039304235747111844.post-52118920928982193042014-08-30T08:10:00.002-07:002014-08-30T08:10:32.035-07:00Kürtőskalács, for real<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NKABOwi7Lp8/VAHltZh6OXI/AAAAAAAAAWQ/IWmJKf1t35U/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NKABOwi7Lp8/VAHltZh6OXI/AAAAAAAAAWQ/IWmJKf1t35U/s1600/IMG_3211.JPG" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This challenge marks the first use of Sara's new kitchen by the Baking JDs and we are excited for many more to come. Sara had had these pastries before but they were new to me. I think they would be the perfect complement to coffee, although we had them after a delicious summery lunch.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EXtsdztVnjs/VAHlr2smhSI/AAAAAAAAAWA/7QTBBpJacK8/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EXtsdztVnjs/VAHlr2smhSI/AAAAAAAAAWA/7QTBBpJacK8/s1600/IMG_3196.JPG" height="320" width="240" /></a></div>
<br />
Sara made the dough before we went to a yoga class, so it was easy to complete this challenge after we got back from class and enjoyed lunch with friends. First we rolled out the dough and then cut it in a spiral shape.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bVfVxRvM610/VAHlsGj7qmI/AAAAAAAAAWY/qI2oA4nxZUg/s1600/IMG_3197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bVfVxRvM610/VAHlsGj7qmI/AAAAAAAAAWY/qI2oA4nxZUg/s1600/IMG_3197.JPG" height="320" width="240" /></a></div>
<br />
Very pretty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3ipVaqWwP8k/VAHlsA2ibfI/AAAAAAAAAWE/ITrYU1wj0Lw/s1600/IMG_3201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3ipVaqWwP8k/VAHlsA2ibfI/AAAAAAAAAWE/ITrYU1wj0Lw/s1600/IMG_3201.JPG" height="320" width="320" /></a></div>
<br />
After wrapping a rolling pin in aluminum foil, I spun it around and as Sara wrapped the dough. Teamwork!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-84XCoimIV4o/VAHlsyYzAXI/AAAAAAAAAWM/KqzCUyJjccg/s1600/IMG_3205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-84XCoimIV4o/VAHlsyYzAXI/AAAAAAAAAWM/KqzCUyJjccg/s1600/IMG_3205.JPG" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
We (incorrectly) assumed that my silicon rolling pin (the pink one above) would be OK in the oven without being wrapped. Whoops. This was our casualty this time around -- pieces of it were apparently plastic and melted. Still appears to work, at least!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Anyway, we baked the pastries, rotating them partway through, and they came out beautifully. Our only possible mistake was that we may have rolled the dough a bit too thin. Also while our cinnamon-sugar coating stuck well to the outside, our nuts did not. More finely chopped? More butter?</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6tsw88Pc_gQ/VAHlt52jmdI/AAAAAAAAAWk/arcw-lw3QJo/s1600/IMG_3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6tsw88Pc_gQ/VAHlt52jmdI/AAAAAAAAAWk/arcw-lw3QJo/s1600/IMG_3215.JPG" height="320" width="320" /></a></div>
<div>
<br /></div>
<div>
Regardless, the kürtőskalács slipped right off the pins and were so tasty. They also smelled divine.</div>
<div>
<br /></div>
<div>
Thanks for another fun and delicious challenge, Daring Bakers!</div>
<div>
<br /></div>
<i>The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!</i><div>
<i><br /></i></div>
<div>
<i>--</i></div>
<b>Recipe: Kürtőskalács (Chimney cake)</b><br />Servings: 4<br /><br /><u>Preparation time</u><br />Preparing dough 15 minutes, first rise: about an 1 hour<br />Cook time: 20 minutes in oven if you using roast function. Baking at 25 minutes<br /><br /><u>Equipment required</u><br />Bowl<br />measuring cup<br />weighing balance<br />roasting pan<br />2 baking sheet<br />4 rolling pins [we only used 2]<br /><br /><u>Ingredients</u><br /><br /><div>
For the dough:<br />1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour<br />2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast<br />2 tablespoons (1 oz)(30 gm) sugar<br />1/8 teaspoon (3/4 gm) salt<br />1 large egg, room temperature<br />3 tablespoons (1½ oz) (45 gm) melted butter<br />1/2 cup (120 ml) milk, lukewarm temperature<br /><br />For baking/grilling:<br />melted butter<br />sugar<br /><br />For the topping:<br />Approximately ½ cup (3½ oz) (100gm) sugar<br />For walnut sugar topping<br />About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3½ oz) (100 gm) sugar<br />2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon<br /><br /><u>Directions</u><br /></div>
<div>
If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).<br /><br />After proofing: </div>
<div>
<br /></div>
<div>
You can use the other yeast types directly along with the flour.<br /></div>
<div>
In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast.</div>
<div>
<br /></div>
<div>
Stir the mixture until it comes together to form a dough, and then knead for about five minutes.<br /><br />It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.<br /><br />Transfer to a well greased container<br /><br />Allow the dough to rise for 60 minutes at room temperature until doubled in volume<br /></div>
<div>
Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.<br /><br />Make sure to cover the rolling pins very well. Brush them with melted butter.<br /><br />Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each.<br /><br />On a well floured surface spread one portion of the dough<br /><br />Shape into 1/6 inch (4 mm) thick square-shaped sheet.<br /><br />Using a pizza cutter [or a sharp knife!] cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.<br /><br />Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.<br /><br />Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.<br /><br />Brush with melted butter<br /><br />Roll in sugar<br /><br />Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes.<br /><br />If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes.<br /><br />If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.</div>
<div>
<br />When cake is done roll it in sugar again<br /><br />If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.</div>
<div>
<br />Tap the mold on a table top to release the cake and set it up right to cool.<br /><br />It will release easily like this.</div>
Anonymoushttp://www.blogger.com/profile/04949179688115437087noreply@blogger.com1