tag:blogger.com,1999:blog-72255461526999393452024-03-13T10:46:34.123-07:00SugarBerry BakerSugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7225546152699939345.post-61729940502129910482009-07-01T16:34:00.000-07:002009-07-01T17:18:21.945-07:00Bakewell Tart…er…pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0IcbIo4nfqDI2qyeKdLbgn3RKsS2EhjzVfdgxGU7TTcExPA8E-JXA1jQCEMhagY9wBGFoCh2SacGhUBE65DQQWrl9vW0I5Vcda-yni1lGexsbW719gjrs-KlAy9OA6ozcCAfWwkKnVXu/s1600-h/bakedpieceout.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 217px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0IcbIo4nfqDI2qyeKdLbgn3RKsS2EhjzVfdgxGU7TTcExPA8E-JXA1jQCEMhagY9wBGFoCh2SacGhUBE65DQQWrl9vW0I5Vcda-yni1lGexsbW719gjrs-KlAy9OA6ozcCAfWwkKnVXu/s400/bakedpieceout.png" alt="" id="BLOGGER_PHOTO_ID_5353643279866186834" border="0" /></a><br /><span style="font-style: italic;font-size:85%;" >The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</span><br /><br />This month’s challenge posed a true…er…challenge, given that I am away from home for awhile on an extended work trip sans kitchen. Luckily, I was able to convince (well, she begged and I agreed) my sister to be my hands for the month. Sort of like Remy and Linguini from Ratatouille, but I was on the phone speaking into her ear, not in her hat pulling her hair, and well, I’m not a mouse and she's a very competent cook on her own. But you get the idea. (THANKS AGAIN, K!)<br /><br />The recipe claimed that Bakewell tarts “combine a number of dessert elements but still let you show off your area’s seasonal fruits.” My sister is in Michigan -- what are Michigan’s seasonal fruits? My self-proclaimed canned-soup-and-frozen-vegetable-eating sister had no idea… so off she went to the local farmer’s market. We quickly concluded that our jam would be of the cherry variety. Sour cherries seemed a bit more unique than the bing variety, so sour cherry jam it was. We found a good recipe online for sour cherry jam and decided to make this the night before we were going to make the tart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaOUWJgIZqD2oM3WjnjiA-Gf11JXqPsrV5SWEBCYd7tfX7A39hSqaJ3CbL9Nfm9_xLi09fys6YwPVmdoo4Gdxz-lUxQfBJUtql-Kit80vJRgI0QafyHbQ05qWKMyiRAApeJUB9UrgcbTA/s1600-h/Cherries.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 115px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaOUWJgIZqD2oM3WjnjiA-Gf11JXqPsrV5SWEBCYd7tfX7A39hSqaJ3CbL9Nfm9_xLi09fys6YwPVmdoo4Gdxz-lUxQfBJUtql-Kit80vJRgI0QafyHbQ05qWKMyiRAApeJUB9UrgcbTA/s320/Cherries.png" alt="" id="BLOGGER_PHOTO_ID_5353640557643180258" border="0" /></a><br />Who knew jam-making was so easy??? (Well, minus the hour it took to pit all of the cherries – which yielded about 90% more cherries than we would’ve actually needed for the tart. Oopsies. At least my sister had this handy, complimentary bowl to keep her motivated, which I gave her circa 2004)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1SfNekzTQ6iHoNFTYsfqvteGYNgO9mAYYpOp1DVZoNjhZo9wiO26m6DPw9JK85TO4ixrimwIhDaRpx-20dPNgHgNSuFjoAohRCEQLBAZSZgx23D83ARnqHMyyZG_GvnHjJihI38eFrh4/s1600-h/pits.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 152px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1SfNekzTQ6iHoNFTYsfqvteGYNgO9mAYYpOp1DVZoNjhZo9wiO26m6DPw9JK85TO4ixrimwIhDaRpx-20dPNgHgNSuFjoAohRCEQLBAZSZgx23D83ARnqHMyyZG_GvnHjJihI38eFrh4/s400/pits.png" alt="" id="BLOGGER_PHOTO_ID_5353642656132564962" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3oqMTqmUJc4acMB-lpXEl3P0KX8GSSDE8HUShMIyJ2ODFpXVL9Gy6tFA1McbGyw7x_1984Y01pohDwyT8lxdeCM5qt0fL7bp9G15VlkQW9IkNOvLT84uc3lTKObm6aJl43nlSMZrb2LS/s1600-h/jam.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 105px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3oqMTqmUJc4acMB-lpXEl3P0KX8GSSDE8HUShMIyJ2ODFpXVL9Gy6tFA1McbGyw7x_1984Y01pohDwyT8lxdeCM5qt0fL7bp9G15VlkQW9IkNOvLT84uc3lTKObm6aJl43nlSMZrb2LS/s400/jam.png" alt="" id="BLOGGER_PHOTO_ID_5353642801077846050" border="0" /></a><br />After some boiling, simmering, and cooling… voila! We had jam.<br /><br />Next, the tart itself. The entire preparation (from start to scrumptious finished product) took about 2 hours. We didn’t use much jam in the tart since my sister isn't a big fan, and she confirmed afterward that the ratio turned out very nicely (only a very subtle fruit flavor along with the almond base). I will let a photo montage speak for itself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-psNkHbMkzNSB2tIwG6Kl7cDBUqvXRNVp_62JkEW06FGgaW-Py8CWRdQ3gL0UW_xm3aU7HvMxVr_Gu-T3Wh3YZuEv4WdJjS0OzqK_2wWXDEyZQm_DcSJQ3VmvS4y9hj2OH3_Cs2LXFIA/s1600-h/batter.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 123px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-psNkHbMkzNSB2tIwG6Kl7cDBUqvXRNVp_62JkEW06FGgaW-Py8CWRdQ3gL0UW_xm3aU7HvMxVr_Gu-T3Wh3YZuEv4WdJjS0OzqK_2wWXDEyZQm_DcSJQ3VmvS4y9hj2OH3_Cs2LXFIA/s400/batter.png" alt="" id="BLOGGER_PHOTO_ID_5353643156046984146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPw0f1f8cP8GvUK4aOoeKy7LAW2ft7_yTXgAJUIaj37whHyRw6mzbyeZ3hQM6dd_JCRTioZfI_pn7MuKwbczjYfDUscaaq9oo8JgftmSm529GGyTZrC8JgcrObsRLcdx7AkhyVmgKH8NG2/s1600-h/dough.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 122px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPw0f1f8cP8GvUK4aOoeKy7LAW2ft7_yTXgAJUIaj37whHyRw6mzbyeZ3hQM6dd_JCRTioZfI_pn7MuKwbczjYfDUscaaq9oo8JgftmSm529GGyTZrC8JgcrObsRLcdx7AkhyVmgKH8NG2/s400/dough.png" alt="" id="BLOGGER_PHOTO_ID_5353642868603270306" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OveHzMXHoi4t7ZUh__LwWJ_nK7uW0Ljiilbx8ujYUw2THYL9pZiFdaM3YKqBg9NXjmrvR0H0GzqUVMPrGlly1RADglr2z_UhAsjZwUwk1NeHTqkdL4AkNqgSOttG66X1LuLAuHoH8yhW/s1600-h/doughrolled.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 122px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OveHzMXHoi4t7ZUh__LwWJ_nK7uW0Ljiilbx8ujYUw2THYL9pZiFdaM3YKqBg9NXjmrvR0H0GzqUVMPrGlly1RADglr2z_UhAsjZwUwk1NeHTqkdL4AkNqgSOttG66X1LuLAuHoH8yhW/s400/doughrolled.png" alt="" id="BLOGGER_PHOTO_ID_5353642926340551890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_LZg_dnjuDX4pYJf5opNxC_mON1AD9B03q9aIgUsO2Az2-B2ALrk-uPkyBqsRnakHQoSbRmR9vFSvkkojMo62BmLB3HhIe3yTXErvgYV_W3mPSUj3QzWW-6mrdO8R4d1BOFxmj6aAtCP/s1600-h/doughinpan.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 212px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_LZg_dnjuDX4pYJf5opNxC_mON1AD9B03q9aIgUsO2Az2-B2ALrk-uPkyBqsRnakHQoSbRmR9vFSvkkojMo62BmLB3HhIe3yTXErvgYV_W3mPSUj3QzWW-6mrdO8R4d1BOFxmj6aAtCP/s400/doughinpan.png" alt="" id="BLOGGER_PHOTO_ID_5353643021692947282" border="0" /></a>(Isn't that crust gorgeous? My sister is the best...)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAJ2JHFYkfwDzzsTVWTHqs3qTKZ74jN4iMiSVTIzG85DBPiDMF-rhTzZN2irhHhmecA6LvlOW4JIMmzC3O9b_OeEHPKdNC9LZ4FnILUWu2y6Rr8vLBK_oT7Afy5FEm5s66eTv3D4W2a1I/s1600-h/jaminpan.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 209px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAJ2JHFYkfwDzzsTVWTHqs3qTKZ74jN4iMiSVTIzG85DBPiDMF-rhTzZN2irhHhmecA6LvlOW4JIMmzC3O9b_OeEHPKdNC9LZ4FnILUWu2y6Rr8vLBK_oT7Afy5FEm5s66eTv3D4W2a1I/s400/jaminpan.png" alt="" id="BLOGGER_PHOTO_ID_5353643083217459650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYxYZxxFLny2b21iI7L2SWTX7CpAmFb-SRomnFdraQrNVBMLpTUOa9KJNY7tRgMyB5iefmw1BNc1pL5Pb0hoBkdBP_iexCcpcB6Z4iob-wRkV2c1KLz7PeTj3cdGkD3sP6JiQn-2nWj61/s1600-h/fillinginpan.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 122px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYxYZxxFLny2b21iI7L2SWTX7CpAmFb-SRomnFdraQrNVBMLpTUOa9KJNY7tRgMyB5iefmw1BNc1pL5Pb0hoBkdBP_iexCcpcB6Z4iob-wRkV2c1KLz7PeTj3cdGkD3sP6JiQn-2nWj61/s400/fillinginpan.png" alt="" id="BLOGGER_PHOTO_ID_5353646893606935042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdC52UClb6UfWBFflKZfwq0nGbF_WJL2HaHceVrJ5FXyfLoGHO3tmC2OBGMVPbaf9n72LhUulAmWZ6_SHLl9XgCINSsJ6SeRY0Cq9PfLjZMB4sYNciqGBjKlbn23tm31YfvmTdAvCxaJR/s1600-h/readytobake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 180px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdC52UClb6UfWBFflKZfwq0nGbF_WJL2HaHceVrJ5FXyfLoGHO3tmC2OBGMVPbaf9n72LhUulAmWZ6_SHLl9XgCINSsJ6SeRY0Cq9PfLjZMB4sYNciqGBjKlbn23tm31YfvmTdAvCxaJR/s400/readytobake.png" alt="" id="BLOGGER_PHOTO_ID_5353643211216407970" border="0" /></a><br />Ta da! The finished product:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0VyanG7fo8FZDCIwnEBYKSoemfvQdeSUAH1EerhFzeR9qTid63pqpLeSA3KBp_5YFJhU-GsGCPBAshu6QMECclkzDTCfyAfIIcasiDyBB7XuSqm977VCtbUigvc35l2PfmbND8ys_tYj/s1600-h/baked.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 186px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0VyanG7fo8FZDCIwnEBYKSoemfvQdeSUAH1EerhFzeR9qTid63pqpLeSA3KBp_5YFJhU-GsGCPBAshu6QMECclkzDTCfyAfIIcasiDyBB7XuSqm977VCtbUigvc35l2PfmbND8ys_tYj/s400/baked.png" alt="" id="BLOGGER_PHOTO_ID_5353643473029877122" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UA6LjEkF6m3-laMWnLKix0KzNTbtHjRKqz8CSMgy8mmoALG9Iiz_q8Q6txxBJo0_n9BVAThgSZ7SIq_PzPw2sWXkAcoNvgBT6Vn2wjFCZom9UZtlqNwt21KdJnLbPp3sDDWkyOnnk4Y2/s1600-h/bakedangleshot.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UA6LjEkF6m3-laMWnLKix0KzNTbtHjRKqz8CSMgy8mmoALG9Iiz_q8Q6txxBJo0_n9BVAThgSZ7SIq_PzPw2sWXkAcoNvgBT6Vn2wjFCZom9UZtlqNwt21KdJnLbPp3sDDWkyOnnk4Y2/s400/bakedangleshot.png" alt="" id="BLOGGER_PHOTO_ID_5353643580825611554" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaM9b59vCGUtLCW7Y2OVtRskQtqo4z-rvaTLRYH-9xeNtkN16OSTT4qRAD92f-auT9Noh0p-B-Pji43j2O1cI4i2gSeGs7WOTCUaHNnU7bl1hEb7K0zzN2wGBbWHdJJlX9gvKQzyFlOdg/s1600-h/piece.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 217px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaM9b59vCGUtLCW7Y2OVtRskQtqo4z-rvaTLRYH-9xeNtkN16OSTT4qRAD92f-auT9Noh0p-B-Pji43j2O1cI4i2gSeGs7WOTCUaHNnU7bl1hEb7K0zzN2wGBbWHdJJlX9gvKQzyFlOdg/s400/piece.png" alt="" id="BLOGGER_PHOTO_ID_5353643634905712146" border="0" /></a><br />My sister reported that this was an easy recipe that yielded a seemingly fancy and involved result (the best outcome!). I'll have to make it myself as soon as I get home!SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com0tag:blogger.com,1999:blog-7225546152699939345.post-19349227061671833212009-05-27T09:35:00.000-07:002009-07-01T17:18:21.945-07:00It's like rolling down a hill, pastry style<div style="text-align: center;">May 2009 Daring Baker’s Challenge: Strudel<br /><br />Dough recipe from <span style="font-style: italic;">Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague</span> by Rick Rogers<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wBPaxWQeXBm4FAOGLIvOUQlDr96QkbvMpjCR3jghkClGUSCt72rgdFi29oV3-p5m4FlObnYHSIB0U23poZ0eLcfZSyu7xcP4iL2OM43eEbdZRPS7wQX_ra2YNYY30bkoo9LZlci5xvwo/s1600-h/IMG_3981.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wBPaxWQeXBm4FAOGLIvOUQlDr96QkbvMpjCR3jghkClGUSCt72rgdFi29oV3-p5m4FlObnYHSIB0U23poZ0eLcfZSyu7xcP4iL2OM43eEbdZRPS7wQX_ra2YNYY30bkoo9LZlci5xvwo/s320/IMG_3981.JPG" alt="" id="BLOGGER_PHOTO_ID_5339992191887166434" border="0" /></a><br /><br />Never before have I had so much fun baking. I’ll let the pictures explain.<br /><br />First, the dough:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_fZ7zLUHA3z9bbEGj0vuJgX_gtzAac3f-Mzr7wtTg1idUCpDNBcgtC4YGIg20eNJ4wvvyCeWNIxIOU6gqntbfErP8Sxg8SNJ5cqjSYzF8uyJv_Fl6yxE6EdGlz8Cyq3SSP4Q3SIZy-3J/s1600-h/IMG_3951.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_fZ7zLUHA3z9bbEGj0vuJgX_gtzAac3f-Mzr7wtTg1idUCpDNBcgtC4YGIg20eNJ4wvvyCeWNIxIOU6gqntbfErP8Sxg8SNJ5cqjSYzF8uyJv_Fl6yxE6EdGlz8Cyq3SSP4Q3SIZy-3J/s320/IMG_3951.JPG" alt="" id="BLOGGER_PHOTO_ID_5339987782395245106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJx6leqzQcqfUKf7kejjoN0ilQ3HW_JyCVaghTECRBYaAPYlwk_vaEqfVJUwdaeEoxD31I2NJX_-nq2GiigYyyvedHtiXIH9ubMnZPbljagXpSzcIDwsFtuPR2NE8q6EvS7ZuKts7jb8P/s1600-h/IMG_3955.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJx6leqzQcqfUKf7kejjoN0ilQ3HW_JyCVaghTECRBYaAPYlwk_vaEqfVJUwdaeEoxD31I2NJX_-nq2GiigYyyvedHtiXIH9ubMnZPbljagXpSzcIDwsFtuPR2NE8q6EvS7ZuKts7jb8P/s320/IMG_3955.JPG" alt="" id="BLOGGER_PHOTO_ID_5339988396139278242" border="0" /></a><br />Yes, that is a bed sheet on the table. I didn’t have a table cloth, and it turns out it’s necessary to cover the table in cloth to prevent sticking and to allow the strudel rolling/wrapping/flopping that is so much fun.<br /><br />Then, the filling. The first I made was strawberry rhubarb with cheesecake. I put about 1.5 pounds of strawberries into a pan, added maybe a half pound rhubarb, some sugar and a little bit of water. This simmered for 20 minutes or so.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBiAfWY1sLprIjsnmDtIBQeMRZzONzMZvRPEXeR_ybkb5wx_AXf_Y1tuiVlfyoKAD0FmDcfqBkaF14qocw0LVgOJQ3dENCGimzmXdDrbb50pHT_YhA1ufLX11r_TUM-7XM4-TrU4uzfo1/s1600-h/IMG_3952.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBiAfWY1sLprIjsnmDtIBQeMRZzONzMZvRPEXeR_ybkb5wx_AXf_Y1tuiVlfyoKAD0FmDcfqBkaF14qocw0LVgOJQ3dENCGimzmXdDrbb50pHT_YhA1ufLX11r_TUM-7XM4-TrU4uzfo1/s320/IMG_3952.JPG" alt="" id="BLOGGER_PHOTO_ID_5339988391292734338" border="0" /></a><br /><br />In the meantime, I made a cheesecake-like filling by mixing 16 ounces of cream cheese, 1 egg, 3 tablespoons butter, ¾ cup sugar, and ¼ teaspoon vanilla extract.<br /><br />I coated the dough with butter, added the toasted bread crumbs, and then put down my cheese mixture in a line at one end. I topped with the strawberry rhubarb compote, and flipped over the end of the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPn-xrmVHSh8dyT8jfpUFC2EnU32EiAXMSAwB4NjT9pBjSll2D06Ys2I91xGWIGoZvU7V3MyDvwisyrjbouP_3DfskASoO2dEvSYTHEj8TAf_GsNJXFEU-8Ra9bCnILCU0693WgC37K9_/s1600-h/IMG_3958.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPn-xrmVHSh8dyT8jfpUFC2EnU32EiAXMSAwB4NjT9pBjSll2D06Ys2I91xGWIGoZvU7V3MyDvwisyrjbouP_3DfskASoO2dEvSYTHEj8TAf_GsNJXFEU-8Ra9bCnILCU0693WgC37K9_/s320/IMG_3958.JPG" alt="" id="BLOGGER_PHOTO_ID_5339989973873036274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzVC0oXvm94qgyxZ_uzBR82KGdlSijdeo2tCXX7tXQyOsmYLC3vJ5O54phw0aNK-LzqH-PNB4qxIHy4jBiiabcMhwcu-pye2FoTpL_sGuKVyDxe1ioDy7qTZAyTr99JyC3RUS73kXsC4V/s1600-h/IMG_3959.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzVC0oXvm94qgyxZ_uzBR82KGdlSijdeo2tCXX7tXQyOsmYLC3vJ5O54phw0aNK-LzqH-PNB4qxIHy4jBiiabcMhwcu-pye2FoTpL_sGuKVyDxe1ioDy7qTZAyTr99JyC3RUS73kXsC4V/s320/IMG_3959.JPG" alt="" id="BLOGGER_PHOTO_ID_5339989979784734530" border="0" /></a><br />Then, just like the recipe instructed, I lifted the end of the sheet, toppling the strudel log over itself over and over again, until it was completely wrapped up at the other side of the table. It worked!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzzmLJaflCn0nIJpP5ybQ_lzGi4oW2AF0mmWQOA53J9ahWBGuIOKWcrfbWME7JIMKBmsmjjsKhy6qsSfBs4Uh956Gnply9Rib9W5oL4n2vmfaYpLX8AQYkcGDpSnqH_aNmIEETOtgGZSd/s1600-h/IMG_3962.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzzmLJaflCn0nIJpP5ybQ_lzGi4oW2AF0mmWQOA53J9ahWBGuIOKWcrfbWME7JIMKBmsmjjsKhy6qsSfBs4Uh956Gnply9Rib9W5oL4n2vmfaYpLX8AQYkcGDpSnqH_aNmIEETOtgGZSd/s320/IMG_3962.JPG" alt="" id="BLOGGER_PHOTO_ID_5339989985637283058" border="0" /></a><br />I transferred to a baking sheet and cooked for about 30 minutes.<br /><br />Then, I did it all over again! The second time was slightly different. I made a chocolate almond strudel that had filling all over the rolled out dough, so the dough and filling were in layers throughout the log. I beat 3 egg yolks with 1/3 cup sugar, separately whipped the egg whites, and then combined the two. I spread this over the entire dough (no breadcrumbs needed this time because the filling itself would separate the dough layers). I then sprinkled 4 ounces semi sweet chocolate and 3 ounces minced toasted almonds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9dMDjHd09mCOVA159TmJssykT65trsLEr-zB4oeN6U66AKOen2dSMRrzaSfgHMhQGdlOUREyq9SWZf4KZtVQ-2yuHxVs-iiB0ZpGp-SuGVnJtxWgpKSWdQhyphenhyphen7R8M4NO1IhjpVCuGh1UA/s1600-h/IMG_3965.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9dMDjHd09mCOVA159TmJssykT65trsLEr-zB4oeN6U66AKOen2dSMRrzaSfgHMhQGdlOUREyq9SWZf4KZtVQ-2yuHxVs-iiB0ZpGp-SuGVnJtxWgpKSWdQhyphenhyphen7R8M4NO1IhjpVCuGh1UA/s320/IMG_3965.JPG" alt="" id="BLOGGER_PHOTO_ID_5339989989925889666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoecFiWCPpcJ7Hoc1WfNRuIcEGJESIDubHunZ-OkYiv5KCUoZDTd6ta1q9cz04Y1BRV0qCZgKFIAxiQpggYX2dx2GdtJ6iq3bMDsWsuuoEBFq9rje3B_-hCcM6in_cmRHXxX4rb5IWy3a/s1600-h/IMG_3968.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoecFiWCPpcJ7Hoc1WfNRuIcEGJESIDubHunZ-OkYiv5KCUoZDTd6ta1q9cz04Y1BRV0qCZgKFIAxiQpggYX2dx2GdtJ6iq3bMDsWsuuoEBFq9rje3B_-hCcM6in_cmRHXxX4rb5IWy3a/s320/IMG_3968.JPG" alt="" id="BLOGGER_PHOTO_ID_5339989997917993458" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPorI26iRTz65VmcrcsJtYmszJLdwjvTjkucv3Ro9d4y8Ob2_IGrcGErT6MzZxVXKu_Fpkc5NNKmkbzpX8S-NwuSvwt3GVcS2WU5ifhZQMBEvyoVXlIPPyy2c_afvF21QP-gG8P4qA3-FX/s1600-h/IMG_3970.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPorI26iRTz65VmcrcsJtYmszJLdwjvTjkucv3Ro9d4y8Ob2_IGrcGErT6MzZxVXKu_Fpkc5NNKmkbzpX8S-NwuSvwt3GVcS2WU5ifhZQMBEvyoVXlIPPyy2c_afvF21QP-gG8P4qA3-FX/s320/IMG_3970.JPG" alt="" id="BLOGGER_PHOTO_ID_5339992188093549090" border="0" /></a><br /><br />I rolled it up the same way as the first, and baked for about 40 minutes.<br /><br />They turned out pretty well. At first I thought the strawberry rhubarb one was the best thing I had ever tasted, but after my initial response I felt it was a little too sweet. It was also very difficult to slice both, and they ended up pretty messy once cut. They were so fun to make though, they could have ended up horrible and I still would have been happy. Okay, probably not, but seriously, these were fun to make.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLJN2Saskep8i2yBeES5i2YGeAcVfwn0CpKLz2XS9Of-g1iYl9kF9_F_gJAN31wKgpgXW8FJ4a9KBF7VevLsuRIJdrKFCrZCyc0ZLA4-QLLsxKvfHDCX3_6ipZRj8xOYvkIpMSBJB6vlQ/s1600-h/IMG_3979.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLJN2Saskep8i2yBeES5i2YGeAcVfwn0CpKLz2XS9Of-g1iYl9kF9_F_gJAN31wKgpgXW8FJ4a9KBF7VevLsuRIJdrKFCrZCyc0ZLA4-QLLsxKvfHDCX3_6ipZRj8xOYvkIpMSBJB6vlQ/s320/IMG_3979.JPG" alt="" id="BLOGGER_PHOTO_ID_5339992178927113970" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJZ-299SkR-aaB-3lo4jZGGbOmR4UBXZjSV8Y4bdbU-U8c7AGq1ztGt6UmqRQE0lhR4qh_A1GQRvr7dnrg_Kp_fz-knpPsWIqCpFtrelSxVvKfUECgPxKNnpnMRuTD5xeLp6j0oLZVyth/s1600-h/IMG_3991.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJZ-299SkR-aaB-3lo4jZGGbOmR4UBXZjSV8Y4bdbU-U8c7AGq1ztGt6UmqRQE0lhR4qh_A1GQRvr7dnrg_Kp_fz-knpPsWIqCpFtrelSxVvKfUECgPxKNnpnMRuTD5xeLp6j0oLZVyth/s320/IMG_3991.JPG" alt="" id="BLOGGER_PHOTO_ID_5339992196707354642" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOYIIL7t2oRixck5e0QnvCKwqyxJXpJgCxQNq0gpUCP_Tsxypn9oUTh2oZK0K3OP1YdD-k0K-GFJrCwdwy_RexfXhEhY14G4F4pVZOCTfdJqCIqrbbSNzYRBOKiz5BFXpVhGxQS6r1rKR/s1600-h/IMG_3996.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOYIIL7t2oRixck5e0QnvCKwqyxJXpJgCxQNq0gpUCP_Tsxypn9oUTh2oZK0K3OP1YdD-k0K-GFJrCwdwy_RexfXhEhY14G4F4pVZOCTfdJqCIqrbbSNzYRBOKiz5BFXpVhGxQS6r1rKR/s320/IMG_3996.JPG" alt="" id="BLOGGER_PHOTO_ID_5339992207448445890" border="0" /></a><br /><br />The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com2tag:blogger.com,1999:blog-7225546152699939345.post-13595254735264540332009-05-11T22:00:00.000-07:002009-07-01T17:18:21.945-07:00Agave Nectar CheesecakeDaring Bakers April 2009 Challenge: Cheesecake<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii2SpfBhiomC67qGHHjkGN__7fFxSMhgjyYvU8S1icv5XHaV-jsgr_oCc7CRXm4NssLTJny8Lp98HCja5YrU-jo3TXwr7lT1dPQkloQcS7_Ld2LULek3iXhgrNzgKlzxy93EV-Hn_rfRH/s1600-h/IMG_3887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii2SpfBhiomC67qGHHjkGN__7fFxSMhgjyYvU8S1icv5XHaV-jsgr_oCc7CRXm4NssLTJny8Lp98HCja5YrU-jo3TXwr7lT1dPQkloQcS7_Ld2LULek3iXhgrNzgKlzxy93EV-Hn_rfRH/s320/IMG_3887.JPG" alt="" id="BLOGGER_PHOTO_ID_5334805426428801938" border="0" /></a><br />This month our challenge was simple: follow an easy cheesecake recipe from start to finish. But, as with most Daring Baker’s challenges, there was a twist: be as creative as possible.<br /><br />I started out thinking of modifications from girl scout cookies to tropical fruit, but before I could decide for sure, a challenge presented itself. I was invited to a potluck dinner for which the guest of honor did not eat refined sugar.<br /><br />How to make cheesecake with no refined sugar? The question intrigued me and I decided to make it my recipe modification.<br /><br />After much debate, I decided to sub agave nectar (Trader Joe’s sells it) for sugar, and to make the graham cracker crust with almonds. So the recipe ended up as:<br /><br />Crust:<br />2 cups finely chopped roasted almonds<br />1 stick butter<br />1 tbsp agave nectar<br />1 tsp vanilla<br /><br />Blended in Cuisinart, pressed into the bottom of a 9” round pan. I baked this for 10 minutes before adding the batter.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy97xQAhQRB3Lpglk04wN23Hb34J3itfcJA-zI-trdMDYGd1XsrpmTuF2emr71cTDQ5J9Hs61d4eb_CIdx9-Wsy5jTtN1SxjSpVYTtu3jhjrjAxehQZ2YMADeVbrNSzWudAa-CFvIPUZgZ/s1600-h/IMG_3865.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy97xQAhQRB3Lpglk04wN23Hb34J3itfcJA-zI-trdMDYGd1XsrpmTuF2emr71cTDQ5J9Hs61d4eb_CIdx9-Wsy5jTtN1SxjSpVYTtu3jhjrjAxehQZ2YMADeVbrNSzWudAa-CFvIPUZgZ/s320/IMG_3865.JPG" alt="" id="BLOGGER_PHOTO_ID_5334802421890377362" border="0" /></a><br /><br />Cake:<br />24 oz creamcheese<br />¾ cup agave nectar<br />3 large eggs<br />¾ cup heavy cream (reduced to make up for the additional liquid)<br />1 tbsp lemon juice<br />1 tbsp vanilla<br /><br />I mixed the cake ingredients, poured into the crust, and rested the pan in a larger pan of hot water. I put this in the oven at 325 (reduced because agave nectar is supposed to brown at a lower temp than sugar).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4knLZVHorDLsWbtMWi3xVwRivBplsw_JpE8H5L_3hbPWoz18tw0q9LzjzSbqk5JLYebBvg8Xhm7TZYcCiJK9gbFztgKhftX6xRi99HUrhH6bxb2iy4I3eDMzCoVeZW7l20P8LcwFh2Ms6/s1600-h/IMG_3868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4knLZVHorDLsWbtMWi3xVwRivBplsw_JpE8H5L_3hbPWoz18tw0q9LzjzSbqk5JLYebBvg8Xhm7TZYcCiJK9gbFztgKhftX6xRi99HUrhH6bxb2iy4I3eDMzCoVeZW7l20P8LcwFh2Ms6/s320/IMG_3868.JPG" alt="" id="BLOGGER_PHOTO_ID_5334802920324491090" border="0" /></a><br /><br />This was all easy. Deciding when it was done, however, was hard. Bake until the top is almost set? I’ve never made cheesecake before, but I found this very vague. So I turned off the heat when the center was still wobbly, and left it in the cooling oven for one hour, as suggested. The center was just set by the end of this, and I put it in the freezer overnight.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikJLQ5sX2MCqPknAx9FaM5bOIgduGiXWLzVOuitsDpGF1Da_cdOp1rYYsVHT0wPaOgbL5380ikpY_bF8vBFimh-7cpLUoon518oC6o1oecQZPVOvqZJsmJOAgkm1S9r4fMAwQJqzb2aTb/s1600-h/IMG_3870.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikJLQ5sX2MCqPknAx9FaM5bOIgduGiXWLzVOuitsDpGF1Da_cdOp1rYYsVHT0wPaOgbL5380ikpY_bF8vBFimh-7cpLUoon518oC6o1oecQZPVOvqZJsmJOAgkm1S9r4fMAwQJqzb2aTb/s320/IMG_3870.JPG" alt="" id="BLOGGER_PHOTO_ID_5334803636559828626" border="0" /></a><br />The next morning I flipped it out of the pan, while frozen (I didn’t use a springform pan because I was afraid the water bath would leak, and had read this was a good way to get out cheesecakes made in regular pans). It defrosted all day in the fridge. Right before I left for the potluck I sliced some strawberries and kiwis and decorated the top and sides.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFupX9S4K8moQ6QtmSP1bvum_FDQ2KplPJ5nbZ9YGudl9PRx0C68dswV_mAJAh8s3SW6hqLGrTFVZcMoAsAHdTARysshNAz9x9s30Xm0Y_slL_jezSzt7m8xhsCS5TgS-mcLnpG5Grpc8s/s1600-h/IMG_3876.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFupX9S4K8moQ6QtmSP1bvum_FDQ2KplPJ5nbZ9YGudl9PRx0C68dswV_mAJAh8s3SW6hqLGrTFVZcMoAsAHdTARysshNAz9x9s30Xm0Y_slL_jezSzt7m8xhsCS5TgS-mcLnpG5Grpc8s/s320/IMG_3876.JPG" alt="" id="BLOGGER_PHOTO_ID_5334804470451256658" border="0" /></a><br />Overall it tasted pretty good, but the texture was sort of suspicious. I don’t know how this recipe would have turned out anyway, so I don’t know if it’s the agave nectar’s fault. It was just a little too creamy for me; I wanted to see internal structure to the cake, like crumbs of mush, but instead it was smooth as a custard. But, like I said, the taste was great and I liked the way it looked, so overall it would say it was a success.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0krm8YZ0sKVBbWNpRL9wSU9wiJ0pJHRqHieiMjKQuAwhOU43EoDP6zvtjymlpuWN4WOga2_Bw8GeNfVoLltPY3nmLuGAjOuJ5IJq0r4mf8WNL4ZPp4yJdIeEoLm-iSmYrw70UpJoOI93w/s1600-h/IMG_3882.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0krm8YZ0sKVBbWNpRL9wSU9wiJ0pJHRqHieiMjKQuAwhOU43EoDP6zvtjymlpuWN4WOga2_Bw8GeNfVoLltPY3nmLuGAjOuJ5IJq0r4mf8WNL4ZPp4yJdIeEoLm-iSmYrw70UpJoOI93w/s320/IMG_3882.JPG" alt="" id="BLOGGER_PHOTO_ID_5334805042070410914" border="0" /></a><br /><br /><strong style="font-weight: normal; font-style: italic;">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.</strong>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com5tag:blogger.com,1999:blog-7225546152699939345.post-56310310273436228432009-04-08T20:09:00.000-07:002009-04-08T21:35:23.700-07:00It ate my weekend, then I ate it.<div style="text-align: left;">Daring Bakers March 2009 Challenge: Lasagne of Emilia-Romagna<br /><span style="font-style: italic;">Recipe from The Splendid Table by Lynne Rossetto Kasper</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04XbBYda9OWLvRR6zKlhn83w62_5DBbacW3Xg1VKY_oJKR9KhUAZ_wllr0wR21WHNOv3VXJoRt3mvgVSuYSbplukYBESy7NtExH64Kuy3b6SSSey6sj1T1MW3n_q4jtuIIpryInloASOn/s1600-h/IMG_3859.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04XbBYda9OWLvRR6zKlhn83w62_5DBbacW3Xg1VKY_oJKR9KhUAZ_wllr0wR21WHNOv3VXJoRt3mvgVSuYSbplukYBESy7NtExH64Kuy3b6SSSey6sj1T1MW3n_q4jtuIIpryInloASOn/s320/IMG_3859.JPG" alt="" id="BLOGGER_PHOTO_ID_5322534471651911874" border="0" /></a><br />This was a difficult month for my relationship with the Daring Bakers. With the two most recent challenges essentially busts (Tuilles and Flourless Chocolate Cake – don’t believe the optimism in the posts – they were busts) I needed this month’s challenge to bring my baking spirits up again. I love lasagna, so I thought this would be perfect.<br /><br />First, the five meat ragu. Since I couldn’t buy the meats in small enough quantities, I decided to double the recipe. Why not have leftovers? Well, that was mistake number one.<br /><br />It took me several hours at multiple grocery stores to collect all of the ingredients, and several more hours to assemble and cook and the sauce. It was a full day affair. The recipe called for whole meats but then instructed us to grind them in a food processor. Having never done this before, I over-processed and my beautiful (and expensive) cuts of meat ended up as a meat paste. This mixture balled up when I started to fry it, despite my frantic efforts to break up the chunks. Not great. Later, when I added the milk, it immediately curdled and coated my already-not-ideal meat chunks in white residue. Again, fantastic. I probably would have given up here if I hadn’t already spent so much money and time on it. I stuck it in the fridge, swore that I would quit the daring bakers, and went to sleep.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOw_pCwvrYjzU6QeQzmL0kxAYb3aJyWs7G-ovKW47YxXmnscYvkeKx1nSn3iIE-2InPmFpcrbZQ3pJWiH89AVZ_thAkFD3eufp-X_EQdFdxY6T0CtNN2kISERVDiy7upjWEY_-hCRrnjx/s1600-h/IMG_3844.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOw_pCwvrYjzU6QeQzmL0kxAYb3aJyWs7G-ovKW47YxXmnscYvkeKx1nSn3iIE-2InPmFpcrbZQ3pJWiH89AVZ_thAkFD3eufp-X_EQdFdxY6T0CtNN2kISERVDiy7upjWEY_-hCRrnjx/s320/IMG_3844.JPG" alt="" id="BLOGGER_PHOTO_ID_5322526103246184562" border="0" /></a><br /><br />The next morning I read on the Daring Bakers forum that not only did someone else’s ragu look like dog food (I believe she called it Alpo) someone else’s milk had curdled. The most encouraging part was that they still thought it tasted good. Slightly encouraged (but not enough to taste it myself), I started on the noodles.<br /><br />Unfortunately, this was just as difficult as the ragu. My dough would not come together. I think it would have been much easier to use steamed spinach, but I was using raw, as the recipe recommended, and the mixture was hopelessly dry. For some reason, I decided to add more eggs instead of water. This was probably a bad call. The dough did come together but it was very eggy, almost yellow tinted behind the green, and very heavy/sticky.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxoYadNGXWlhzlSsCzZQzaG65wVv7d1PeqBlP6qFBSVpMrqGW6oev62pkLKA8z6d9gqEYq9dm9jf1QfGntPuAzez4zUmUvxPuoOSg8wfAMXqzw-v2KkhGcQGoSmzcj4RZJKC041Kmk2rf/s1600-h/IMG_3831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxoYadNGXWlhzlSsCzZQzaG65wVv7d1PeqBlP6qFBSVpMrqGW6oev62pkLKA8z6d9gqEYq9dm9jf1QfGntPuAzez4zUmUvxPuoOSg8wfAMXqzw-v2KkhGcQGoSmzcj4RZJKC041Kmk2rf/s320/IMG_3831.JPG" alt="" id="BLOGGER_PHOTO_ID_5322526814455535314" border="0" /></a><br />I rolled it out as thin as I could without a pasta maker, hung it to dry, and then boiled it. It reminded me, both in look and touch, of alien tongue.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2yg-crQ-PGoVk3KF3GIum7Jptoex3fvxIzCJZl18rmEakFJZ6f2cs7CWDix7CmlBt0IWguYzOUYmZSP9bmNF0WMXbsQeHRvE-E3_vz_XgIjRrKxgJ9Wc3lSCeWhsglpCId4-iMvzpTfl/s1600-h/IMG_3835.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2yg-crQ-PGoVk3KF3GIum7Jptoex3fvxIzCJZl18rmEakFJZ6f2cs7CWDix7CmlBt0IWguYzOUYmZSP9bmNF0WMXbsQeHRvE-E3_vz_XgIjRrKxgJ9Wc3lSCeWhsglpCId4-iMvzpTfl/s320/IMG_3835.JPG" alt="" id="BLOGGER_PHOTO_ID_5322527766310371218" border="0" /></a><br />The béchamel sauce was the only saving grace of this entire production. It was easy and tasty and made me feel good about myself again.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW-UMC5Nua3A0cdHewl3GzBzFFuuOQO2jC_t1zSDivC7aL77KlCI4-YEdCd2dcLNzEVJW_Z4pQ1dDlqaYjRU6RYJvnWm_DYhITLg9giugniIMTg341XUcLcjBuPgzOy-42jR7q4ndcGxu/s1600-h/IMG_3839.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW-UMC5Nua3A0cdHewl3GzBzFFuuOQO2jC_t1zSDivC7aL77KlCI4-YEdCd2dcLNzEVJW_Z4pQ1dDlqaYjRU6RYJvnWm_DYhITLg9giugniIMTg341XUcLcjBuPgzOy-42jR7q4ndcGxu/s320/IMG_3839.JPG" alt="" id="BLOGGER_PHOTO_ID_5322528457314221634" border="0" /></a><br /><br />I assembled the components trying to make my layers as thin and delicate as my chunky, milk-curdled ragu and thick, alien-tongue noodles would permit. I think I managed about 8 layers before I ran out of béchamel and just about ran out of room. So I popped it in the oven and thanked god that the couple I had invited over for dinner had canceled.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QGbOCidymDQvacWZS1Mtaoe6LshC8aj0WGacbigI-Nqd5WAKlhXDgN0P3ZE3IfLw86GHZVzcV9PNFxutDLlvGU-_g7uGskvqv5rfryyEzvzkv5P_gntHc5ncEDWaovnafJfOK8f-KEG-/s1600-h/IMG_3847.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QGbOCidymDQvacWZS1Mtaoe6LshC8aj0WGacbigI-Nqd5WAKlhXDgN0P3ZE3IfLw86GHZVzcV9PNFxutDLlvGU-_g7uGskvqv5rfryyEzvzkv5P_gntHc5ncEDWaovnafJfOK8f-KEG-/s320/IMG_3847.JPG" alt="" id="BLOGGER_PHOTO_ID_5322529634569292466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69EPmTT2oe2TCA5RxxnRxmWTG8R45l8yu9jbAD81bPU9GGDUPOZJ7AIUXMkKh4R5Q_KZDUOCbYrhZRrQ8nUKoOkbyFW3MYqtsCkHiMQKQ4IwsSCnf57oR_qHLfVimF_y0JyTkEO9cd7MR/s1600-h/IMG_3848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69EPmTT2oe2TCA5RxxnRxmWTG8R45l8yu9jbAD81bPU9GGDUPOZJ7AIUXMkKh4R5Q_KZDUOCbYrhZRrQ8nUKoOkbyFW3MYqtsCkHiMQKQ4IwsSCnf57oR_qHLfVimF_y0JyTkEO9cd7MR/s320/IMG_3848.JPG" alt="" id="BLOGGER_PHOTO_ID_5322530227395072802" border="0" /></a><br /><br />Now, the surprising part of this whole story – and really, I mean shocking – is that it actually turned out okay. It tasted different from a traditional American lasagne (which I must admit I prefer) but it still tasted good. Good enough to eat and want seconds. Good enough to save the leftovers. It was a miracle.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIC3TvnDl3fxvOlun-L5xKkQc5U2fOG9zQFcRIMLeL141DmPtNlBax2CyTjRGHDgblW2gSNBrlS_O1rtk1ofcPAQFaD1fScimCES9q0rTvynUB5JZOxgGZN4tpU1GU5JikxiYi26g7yMXJ/s1600-h/IMG_3856.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIC3TvnDl3fxvOlun-L5xKkQc5U2fOG9zQFcRIMLeL141DmPtNlBax2CyTjRGHDgblW2gSNBrlS_O1rtk1ofcPAQFaD1fScimCES9q0rTvynUB5JZOxgGZN4tpU1GU5JikxiYi26g7yMXJ/s320/IMG_3856.JPG" alt="" id="BLOGGER_PHOTO_ID_5322531145014856898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbJCev-3vb5Xg0OkZypIDrQ2cjgZ1cef2K67dVF4omGim3Mc3UIzTlJjY0ui0OuJdnQj8b7Mr2DEQNVtEyMJ2ReMS3Z5QEyJNsfVQBC0uEI-C26Kov2tegGGGMzpkkkBJskKO7rlX3HGE/s1600-h/IMG_3862.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbJCev-3vb5Xg0OkZypIDrQ2cjgZ1cef2K67dVF4omGim3Mc3UIzTlJjY0ui0OuJdnQj8b7Mr2DEQNVtEyMJ2ReMS3Z5QEyJNsfVQBC0uEI-C26Kov2tegGGGMzpkkkBJskKO7rlX3HGE/s320/IMG_3862.JPG" alt="" id="BLOGGER_PHOTO_ID_5322533448965793858" border="0" /></a><br /><br />I also tried to eat the leftover noodles with a regular tomato sauce, but that didn’t work as well. Apparently the baking step was very important for these guys. They were too firm/spongy to eat just boiled.<br /><br />So, I will hesitantly remain a Daring Baker. We’ll see what next month brings.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN5-u1o8HkePdXXLknOUsP5KTT56UwOcPyC_hJ8_yrahaxDmxX6iVuL2Km1oFVd5FaFzxF_AQOUeRoYsVw8n88wstQNUnC_yvZfz23fvWl7j32D5K0nabJzAcyqlxLHBPz1buIKGmGX29/s1600-h/IMG_3858.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwN5-u1o8HkePdXXLknOUsP5KTT56UwOcPyC_hJ8_yrahaxDmxX6iVuL2Km1oFVd5FaFzxF_AQOUeRoYsVw8n88wstQNUnC_yvZfz23fvWl7j32D5K0nabJzAcyqlxLHBPz1buIKGmGX29/s320/IMG_3858.JPG" alt="" id="BLOGGER_PHOTO_ID_5322534028381068610" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.<br /><br /><br /></span>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com1tag:blogger.com,1999:blog-7225546152699939345.post-55137453438827673942009-02-28T00:05:00.000-08:002009-02-28T00:05:00.373-08:00Flourless Chocolate CakeDaring Bakers February 2009 Challenge: Flourless Chocolate Cake<br />Recipe from: Sweet Treats by Chef Wan<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28AqsqguNBsowEc97M_YKb86OfdgBspXnFnj-6oW0cKMl0bZ3ewwTE0koavzj3KOchgYtqwSK38KbOBNzbxgkm-_hxy48XfsDOQ2njpAgGIcBkX-BEzpGN6wl4gfr1KYzHEh9LGGxbRGS/s1600-h/IMG_3298.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28AqsqguNBsowEc97M_YKb86OfdgBspXnFnj-6oW0cKMl0bZ3ewwTE0koavzj3KOchgYtqwSK38KbOBNzbxgkm-_hxy48XfsDOQ2njpAgGIcBkX-BEzpGN6wl4gfr1KYzHEh9LGGxbRGS/s320/IMG_3298.JPG" alt="" id="BLOGGER_PHOTO_ID_5303280224549698978" border="0" /></a><br />I was really excited about this month's challenge. I love simple, elegant recipes that are all about the intricacies of each ingredient. Making flourless chocolate cake is a lot like baking bread. You add very little, but every time you do so much as think about one of the ingredients the outcome is slightly different. It is sort of like painting a still life. It is really the time to appreciate the assets and limitations of your supplies, and hone basic skills. I don't know how much honing I did this month, but I certainly had fun.<br /><div style="margin: 0px auto 10px; text-align: left; font-weight: bold; color: rgb(0, 0, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLMYjdkTzWBgd8uBuL9e6bganMEBbondF2feG5ZjkF9B160cepkG2AoePqP-H6ZeGSjpzOuvAfTTGuPxeE9swiTI4bFh6p5uH-A00z7898dnJXUgIclH-vGEDbZTDx7FasT-j5l1n0MTd/s1600-h/IMG_3285.JPG"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"></span></span><br /></span></a> </div>The recipes starts with melting chocolate and butter in a double boiler. I chose Scharffen Berger chocolate, partially because it was readily available, partially because it did not break the bank, and mostly because once I was served it while wine tasting in Napa. (I find that I have a fond memory of just about everything I do while wine tasting.)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87nYUcNlW0URSGSZS4QaQ-W3MYOUGgPBCMiCff8qstA0v_uMUKh0kzy2XIpjIiTu4jCxECRDmSXV78BRi0WVn1E8ccMv9pyo6R3UC0P6BqaUpUmrCHAo1PuYlhwhlEBoqRzHV1saYTzrF/s1600-h/IMG_3285.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87nYUcNlW0URSGSZS4QaQ-W3MYOUGgPBCMiCff8qstA0v_uMUKh0kzy2XIpjIiTu4jCxECRDmSXV78BRi0WVn1E8ccMv9pyo6R3UC0P6BqaUpUmrCHAo1PuYlhwhlEBoqRzHV1saYTzrF/s320/IMG_3285.JPG" alt="" id="BLOGGER_PHOTO_ID_5303280932622558354" border="0" /></a><br />Next it was time to whip the egg whites into "stiff peaks." I can never remember exactly what entails a "stiff" peak, so I have no idea if I did this correctly. But this is what I ended up with:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTum_RNtbLWyg6dwAoA4uz4xdyRojsWTCSb2VR0fG9j3kcZH6J1AqQbGgNl3naAPFTIexjiWPKC7gsAOlfWEexjicTWO1nslWK23xZjQapFjvLDJ4Iguy1wsmtYuRJPud1OLY0McHcGe0A/s1600-h/IMG_3287.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTum_RNtbLWyg6dwAoA4uz4xdyRojsWTCSb2VR0fG9j3kcZH6J1AqQbGgNl3naAPFTIexjiWPKC7gsAOlfWEexjicTWO1nslWK23xZjQapFjvLDJ4Iguy1wsmtYuRJPud1OLY0McHcGe0A/s320/IMG_3287.JPG" alt="" id="BLOGGER_PHOTO_ID_5303283197414278386" border="0" /></a><br />You will note there is a flashlight on the bottom left of the last photo. This is a good time to mention that if you have trouble finding things in the back of your kitchen drawers or cabinets, you MUST try a flashlight. Using one has revolutionized my baking experience and made me not want to tear my hair out at the beginning of every baking project. Anyway, my next task was to combine the two bowls, as gently as possible to try to avoid deflating the whipped egg whites:<br /><br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUiDtN1OLeRBxu638OU-28vsHCqMFSlSF6v4NK2y8WJL4bmeZKdURjpYIQ5uD2aoN-GUF8T5vacMIqrzR5c2OJKVg1QDe03MQdsmcmih81qRqfkXn_yEkohR4XyWQ-p8IKXPE9KlMWpOS/s1600-h/IMG_3291.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUiDtN1OLeRBxu638OU-28vsHCqMFSlSF6v4NK2y8WJL4bmeZKdURjpYIQ5uD2aoN-GUF8T5vacMIqrzR5c2OJKVg1QDe03MQdsmcmih81qRqfkXn_yEkohR4XyWQ-p8IKXPE9KlMWpOS/s320/IMG_3291.JPG" alt="" border="0" /></a> </div><br />The following step is where I made my one (known) mistake of the recipe. I wasn't really paying attention to the exact requirements for the pan the cake was to be baked in. Apparently I was supposed to use one with an area of 50". I used a circle with a radius of 5" (A = 78.5"). I realized this afterwards, when I wondered why my cake came out so thin.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPgscvI4TZ1PZljcUFa6-HxsanM6KQdb5rjVNbZ05pnu0kQBGgDJcR2hF2xbB4I9Z-Nz-No9Xg2ws3tJpvq3L7-s2VIWhEplynY5_u9Vd4lsKnGToQqHVrwf6LoR_RpnIAunCi8yLf_dc/s1600-h/IMG_3292.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPgscvI4TZ1PZljcUFa6-HxsanM6KQdb5rjVNbZ05pnu0kQBGgDJcR2hF2xbB4I9Z-Nz-No9Xg2ws3tJpvq3L7-s2VIWhEplynY5_u9Vd4lsKnGToQqHVrwf6LoR_RpnIAunCi8yLf_dc/s320/IMG_3292.JPG" alt="" border="0" /></a><br /><br /><div style="text-align: left;"><br />Having a cake that was 50% thinner than it should have been had a couple repercussions: (1) it seemed more like a brownie than a cake and (2) instead of reaching the optimal 140 degrees in the suggested baking time it had soared to 148 degrees, slightly drying out the flesh of the cake. This cake was very, very rich. I inadvertently created a real life Got Milk? commercial in my apartment by inviting 5 testers over, giving them each an enormous slice, and then realizing I was out of milk. But that aside, the tasting went well and everyone seemed to enjoy the cake. I think I prefer a lighter dessert, but this recipe was nonetheless a good overall baking experience.<br /><div style="margin: 0px auto 10px; text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnWE2YLeKE8rbspCepi6NnIEktV1cqoq_qm6ZFLz-kGPeri0pezHdc99mnNcCiiuD7Ymj57tumO3AdctQWjo99_rZq_wWRF5NDgThFpU1fV5R3x-F45aWkwdoK89ksopvbf5otOO9Xhpg/s1600-h/IMG_3299.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnWE2YLeKE8rbspCepi6NnIEktV1cqoq_qm6ZFLz-kGPeri0pezHdc99mnNcCiiuD7Ymj57tumO3AdctQWjo99_rZq_wWRF5NDgThFpU1fV5R3x-F45aWkwdoK89ksopvbf5otOO9Xhpg/s320/IMG_3299.JPG" alt="" id="BLOGGER_PHOTO_ID_5303289634426924834" border="0" /></a><br /></div><span style="color: rgb(0, 0, 0);"><br />Daring Bakers Tag: The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.</span><br /><br /><br /></div></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com2tag:blogger.com,1999:blog-7225546152699939345.post-47783466308602613752009-01-23T17:09:00.000-08:002009-02-01T20:53:36.502-08:00You win some, you lose some <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYqzDco5imSCPf39y0N9GWZyrA9ciFnnBKyvbKBhWvdF5KxFRq4aJIE2WH0M9vmCjRnqLLmRw15CmBRwlpW3OZiNdSs5A8v4UVmdOPWrQDNa4AKgng_Pu1aSz_ZUXkkISr9vcomCH1lq5/s1600-h/IMG_3206.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYqzDco5imSCPf39y0N9GWZyrA9ciFnnBKyvbKBhWvdF5KxFRq4aJIE2WH0M9vmCjRnqLLmRw15CmBRwlpW3OZiNdSs5A8v4UVmdOPWrQDNa4AKgng_Pu1aSz_ZUXkkISr9vcomCH1lq5/s320/IMG_3206.JPG" alt="" id="BLOGGER_PHOTO_ID_5294667774107676754" border="0" /></a><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --></style><span style="font-family:times new roman;">Daring Bakers January 2009 Challenge: Tuiles</span><p style="font-family: times new roman;" class="MsoNormal">
<br /></p><p style="font-family: times new roman; font-style: italic;" class="MsoNormal">Recipe from: “The Chocolate Book” by Angélique Schmeinck</p><p style="font-family: times new roman;" class="MsoNormal">
<br /></p><p class="MsoNormal"><span style="font-family:times new roman;">I apparently had trouble understanding the recipe for this month’s challenge. I mixed the ingredients as listed – this part was easy – and did the nece</span>ssary chilling steps, exactly as described. Then I set out to create the cookie shapes. This was where the misunderstanding occurred. The recipe said: “Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes.” Now, I don't think it's just me -- it never says how to actually make a shape! Maybe it is obvious to someone who has made tuiles before, but I was thoroughly confused how you use a stencil to make a cookie. I decided I would spread out the batter on the inside of a heart shaped cookie cutter. I spooned a small amount of batter into the heart, and then spread it around with a knife until the entire inside of the cookie cutter was filled with a thin layer of batter. I tried to make it as thin as possible.</p><p class="MsoNormal">
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<br /><o:p> </o:p></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a8ieeg9Ncw-ab8PCh_MuHQfRxGpwRXiOOQJb0s-JJ9ZXQ5FUDcbLlNKO-jTek6V98ZTNtk1IgJy0Q0yJg2aR20Bqtbw44Zjj8f0cAc_cSksIsaATlDDK77lgsEcb3KRBfQdLatGAYgqd/s1600-h/IMG_3197.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4a8ieeg9Ncw-ab8PCh_MuHQfRxGpwRXiOOQJb0s-JJ9ZXQ5FUDcbLlNKO-jTek6V98ZTNtk1IgJy0Q0yJg2aR20Bqtbw44Zjj8f0cAc_cSksIsaATlDDK77lgsEcb3KRBfQdLatGAYgqd/s320/IMG_3197.JPG" alt="" id="BLOGGER_PHOTO_ID_5294666401272132338" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">I baked at 350. I peaked in at them after just a few minutes, and to my horror, discovered this:</p><p class="MsoNormal">
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<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mTxF128FV5f2i5ChYOzLGmZ2ZpBaHVOuxo6arDBTdWAWlbe-9le4YqpqfGZA6ARmiAG6P43a8N43Jn76gbDZxLqk10_FjhjHoEHnsqYDmyBAaYs8Wp4VQHK5cZx4BfNGWWtRNzoftiXz/s1600-h/IMG_3198.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mTxF128FV5f2i5ChYOzLGmZ2ZpBaHVOuxo6arDBTdWAWlbe-9le4YqpqfGZA6ARmiAG6P43a8N43Jn76gbDZxLqk10_FjhjHoEHnsqYDmyBAaYs8Wp4VQHK5cZx4BfNGWWtRNzoftiXz/s320/IMG_3198.JPG" alt="" id="BLOGGER_PHOTO_ID_5294666619754021042" border="0" /></a></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I had used all of the batter and was expected at a baby shower with the tuiles in less than 30 minutes, so I had to make the most of what I had. I cut the giant cookie into reasonable sizes and then draped the irregular shapes on rolling pins to cool and solidify.</p><p class="MsoNormal">
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<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M4Vg40IkuvLJXHwqfD1XyIipPe3zcGeG6TSyC9wAvodJmlYsiBGCeaNX7EzJNFaDmcA7GrFDgkzaKCR9nBW6iLuMvfl-M6lGmOA_IdO9oWcTlUnO1Zp10-doqywJ0G2kyITzzBZ1Ia2E/s1600-h/IMG_3199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M4Vg40IkuvLJXHwqfD1XyIipPe3zcGeG6TSyC9wAvodJmlYsiBGCeaNX7EzJNFaDmcA7GrFDgkzaKCR9nBW6iLuMvfl-M6lGmOA_IdO9oWcTlUnO1Zp10-doqywJ0G2kyITzzBZ1Ia2E/s320/IMG_3199.JPG" alt="" id="BLOGGER_PHOTO_ID_5294666991055725026" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">The collection of twisted polygons looked more like bad potato chips than the beautiful tuiles I had seen online, but they still tasted sweet and had acceptable crunch.</p><p class="MsoNormal">
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<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKXFrwieCCrZI7TsJiOWKMuMAbXFV_Nu2aVdqCweXsKU974Cnigr1cVeL5E6p4PiWer_dc5gpa7OkUcIdr14cPL6PNrXXMK11JUbrzhujcghaGu3BoT0zyg3KQNfQ7cBC-GEHKG7U2kWR/s1600-h/IMG_3201.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKXFrwieCCrZI7TsJiOWKMuMAbXFV_Nu2aVdqCweXsKU974Cnigr1cVeL5E6p4PiWer_dc5gpa7OkUcIdr14cPL6PNrXXMK11JUbrzhujcghaGu3BoT0zyg3KQNfQ7cBC-GEHKG7U2kWR/s320/IMG_3201.JPG" alt="" id="BLOGGER_PHOTO_ID_5294667271158313570" border="0" /></a></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style=""> </span>I took them, along with fresh whipped cream dyed pink with a few drops of red food coloring (the soon-to-be baby is a girl) and a bowl of blackberries and strawberries to the baby shower. I can’t say introducing these mutated tuiles to the group was my proudest moment, but I’ve done worse. We all enjoyed them.
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<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlafQ31B8AuapcVmTmXqNRLYNxoeeYKdJL8205lNQ6plHt0At1LZfWvYadsq2ltiXc1AnfSlNYJPNfPGdTmyUDHPzf1ZU-I40h1FvF9zkmEKqgmG6jjl67s1fQxaUZSXwjCgcmbZMSoobm/s1600-h/IMG_3204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlafQ31B8AuapcVmTmXqNRLYNxoeeYKdJL8205lNQ6plHt0At1LZfWvYadsq2ltiXc1AnfSlNYJPNfPGdTmyUDHPzf1ZU-I40h1FvF9zkmEKqgmG6jjl67s1fQxaUZSXwjCgcmbZMSoobm/s320/IMG_3204.JPG" alt="" id="BLOGGER_PHOTO_ID_5294668163596122626" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p><p class="MsoNormal">This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
<br />They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.</p> SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com1tag:blogger.com,1999:blog-7225546152699939345.post-1125978349494099542009-01-06T18:22:00.000-08:002009-01-06T19:04:57.102-08:00Pizza Pizza<span style="font-family:arial;">Daring Bakers October 2008 Challenge: Pizza Dough<br /><br /></span><p class="MsoNormal" style="font-family:arial;">(Basic Pizza Dough Recipe from <span style="font-style: italic;">The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread</span> by Peter Reinhart)</p><p face="arial" class="MsoNormal"><br /></p><p style="font-family: arial;" class="MsoNormal">I’m going to let the pictures tell most of the story this month. The task was to make pizza dough from scratch, actually toss it to stretch it into shape, and then to top it with both a sauce and toppings. I have to be honest – my dough didn’t turn out very well. I had a hard time getting it to the right consistency to begin with, and then it simply did not rise in the oven. So the five people I invited over for a pizza dinner and I ate delicious toppings off cracker-like crust. I think the biggest hit was the dessert pizza I made at the end with a puff pastry crust! But here they are, one by one, in all their non-rising glory….</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-family:arial;">Pizza 1 -- Sauce: Olive Oil; Toppings: Her</span>bes de<span style=";font-family:arial;font-size:100%;" > Provence and Garlic</span></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" ><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_3cUqCcrjHY3A3iVylYPuAvMARgqa_CFMlBsG7klJkZ9T0ctyX67xaiu-9iVBrSeu7tcgy8uJOUUlxcQhUWf3WIsKaMXMcTZR2zZXXRV_ptbZWElUCJkk0lC6GZw69XuJ4rSjdTgJ-EU/s1600-h/IMG_2741.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_3cUqCcrjHY3A3iVylYPuAvMARgqa_CFMlBsG7klJkZ9T0ctyX67xaiu-9iVBrSeu7tcgy8uJOUUlxcQhUWf3WIsKaMXMcTZR2zZXXRV_ptbZWElUCJkk0lC6GZw69XuJ4rSjdTgJ-EU/s320/IMG_2741.JPG" alt="" id="BLOGGER_PHOTO_ID_5288377585595211122" border="0" /></a></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" ><br /></span></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" >Pizza 2 -- Sauce: Pesto; Toppings: Mozzarella and Spinach</span></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" ><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChPTjidoKfI0x_hMnC5s7Qnz16dkCTyy6vJmqHGucJuNEu43l9JmlSlKLCuZQdtc2uZiwvAj8FFpim0Nke4S59_XVIdQQVLx1Glr4Q7-C8dUeSz9o9EvuYg_XMoANdS0vC5ph13DhtFLh/s1600-h/IMG_2754-1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChPTjidoKfI0x_hMnC5s7Qnz16dkCTyy6vJmqHGucJuNEu43l9JmlSlKLCuZQdtc2uZiwvAj8FFpim0Nke4S59_XVIdQQVLx1Glr4Q7-C8dUeSz9o9EvuYg_XMoANdS0vC5ph13DhtFLh/s320/IMG_2754-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5288377972953471906" border="0" /></a></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" ><br /></span></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" >Pizza 3 -- Sauce: Tomato Sauce; Toppings: Pepperoni, Artichoke Hearts, Mushrooms, Mozzarella</span></p><p class="MsoNormal"><span style=";font-family:arial;font-size:100%;" ><br /></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2Xh-t2zzxWPsifjeKvFtWaECwLM3MsB9w0u0m7TJ-jxSf-5xX1x885OdqyEECl1HFESwzfu7WZoIhW6I65ov0QPeGEoAcWNjwOzaKIQ4kz5dBiJjUotNzX2Lo97HqKxf6toyPLbVeq2h/s1600-h/IMG_2755-2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2Xh-t2zzxWPsifjeKvFtWaECwLM3MsB9w0u0m7TJ-jxSf-5xX1x885OdqyEECl1HFESwzfu7WZoIhW6I65ov0QPeGEoAcWNjwOzaKIQ4kz5dBiJjUotNzX2Lo97HqKxf6toyPLbVeq2h/s320/IMG_2755-2.JPG" alt="" id="BLOGGER_PHOTO_ID_5288380433959618578" border="0" /></a></p><p style="font-family: arial;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-fg3XBJxjRhZOuMGT59BmQQT-m1ZHyszz38EPeCydX_ecWz7BRKfUmpZ9E6QCyi32aQxykkTRh1ZEmY5A4VaSSn_dsOrRmD14F0XVYuCWY2oZhMRGOhp35_3WUlZ03TvVy0pLLM0dQ2/s1600-h/IMG_2761.JPG"><br /></a></p><span style="font-family:arial;">Pizza 4 -- Sauce: Caramelized Onions; Toppings: Pear, Gorgonzola, Walnuts</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bVFqciwkbtN3KuDLJy261yu12yWRXmYK9Sd5fPFHphhAs0dFmx3ljHH5YGNAdOMYucSDbJcuhA_UYgs2-gqHtnYBcF5SXM8M9lrJV0SjNNpy5ISHwrCBA27IKh7g8FiHXuzWJsdXKzVU/s1600-h/IMG_2763-1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bVFqciwkbtN3KuDLJy261yu12yWRXmYK9Sd5fPFHphhAs0dFmx3ljHH5YGNAdOMYucSDbJcuhA_UYgs2-gqHtnYBcF5SXM8M9lrJV0SjNNpy5ISHwrCBA27IKh7g8FiHXuzWJsdXKzVU/s320/IMG_2763-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5288378655924225314" border="0" /></a><br /><span style="font-family:arial;">Pizza 5 -- Sauce: Tomato Sauce; Toppings: Breaded Chicken Cutlets, Tomatoes, Mozzarella</span><br /><br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-fg3XBJxjRhZOuMGT59BmQQT-m1ZHyszz38EPeCydX_ecWz7BRKfUmpZ9E6QCyi32aQxykkTRh1ZEmY5A4VaSSn_dsOrRmD14F0XVYuCWY2oZhMRGOhp35_3WUlZ03TvVy0pLLM0dQ2/s1600-h/IMG_2761.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-fg3XBJxjRhZOuMGT59BmQQT-m1ZHyszz38EPeCydX_ecWz7BRKfUmpZ9E6QCyi32aQxykkTRh1ZEmY5A4VaSSn_dsOrRmD14F0XVYuCWY2oZhMRGOhp35_3WUlZ03TvVy0pLLM0dQ2/s320/IMG_2761.JPG" alt="" id="BLOGGER_PHOTO_ID_5288378348751085890" border="0" /></a></p><br /><br /><span style="font-family:arial;">Pizza 6 -- Sauce: Caramelized Onions; Toppings: Portobello Mushrooms, Goat Cheese</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjbE7RT4Frwazg_wDEW70XnXgNfHmf770lk_V97v2ImZjCAf1AkIiRehvoeUyaOJ1EGtOjDORKjRVM0gOoY0YjBbZgtOtsDhMGcgnXqwjyGMqGYlmObH9kmCj-WDUF-PaWNr6SQcFg_70/s1600-h/IMG_2748.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjbE7RT4Frwazg_wDEW70XnXgNfHmf770lk_V97v2ImZjCAf1AkIiRehvoeUyaOJ1EGtOjDORKjRVM0gOoY0YjBbZgtOtsDhMGcgnXqwjyGMqGYlmObH9kmCj-WDUF-PaWNr6SQcFg_70/s320/IMG_2748.JPG" alt="" id="BLOGGER_PHOTO_ID_5288379699204105202" border="0" /></a><br /><br /><span style="font-family:arial;">"Pizza" 7 -- Crust: Puff Pastry; Sauce: Whipped Cream; Toppings: Raspberries and Strawberries</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrewO1W6EvLOWq1hyphenhyphen0QUcVuGlibeWEp_U5eFRLApmxGVMVToQ3BcD08F8cJpoScIQdBm9K2j9BoGbHXihtVszBWwiKMGA7mU1CniX2M4PDexbJagmBn4qy2Hhw7d_xjNWde0cneaiYfaa0/s1600-h/IMG_2764-1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrewO1W6EvLOWq1hyphenhyphen0QUcVuGlibeWEp_U5eFRLApmxGVMVToQ3BcD08F8cJpoScIQdBm9K2j9BoGbHXihtVszBWwiKMGA7mU1CniX2M4PDexbJagmBn4qy2Hhw7d_xjNWde0cneaiYfaa0/s320/IMG_2764-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5288380426326244338" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hEbbAFvN3eA7RVJ0nBhALdCXwv1TUH7pfxseNVai1YSHOBRPHT_HOdTyOjIuACXSyI1Ewp849xxKSu_adZkfZaunWbHl3d3X-NknVE-EQqtKqmbSoOk4k7e-0CPXGSQPtfHhhoGQbbuf/s1600-h/IMG_2766.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hEbbAFvN3eA7RVJ0nBhALdCXwv1TUH7pfxseNVai1YSHOBRPHT_HOdTyOjIuACXSyI1Ewp849xxKSu_adZkfZaunWbHl3d3X-NknVE-EQqtKqmbSoOk4k7e-0CPXGSQPtfHhhoGQbbuf/s320/IMG_2766.JPG" alt="" id="BLOGGER_PHOTO_ID_5288380428294234450" border="0" /></a>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com0tag:blogger.com,1999:blog-7225546152699939345.post-25997013369664929352008-10-15T21:57:00.000-07:002008-10-15T22:34:50.459-07:00Once Upon a Tart....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgn71Y56UxTRVS7-NymgBpf9NCwAwKOCM_pgABPczd4HX9bYrve-eWDkzDlaun3FetGn_YXCbh7dYbc1Va24aqMCwI8pKYYup_G3SGTSpgjpx6FqNG1f_rd861HIru-aJXHG3oukS2aF4/s1600-h/IMG_2501.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgn71Y56UxTRVS7-NymgBpf9NCwAwKOCM_pgABPczd4HX9bYrve-eWDkzDlaun3FetGn_YXCbh7dYbc1Va24aqMCwI8pKYYup_G3SGTSpgjpx6FqNG1f_rd861HIru-aJXHG3oukS2aF4/s320/IMG_2501.jpg" alt="" id="BLOGGER_PHOTO_ID_5257615302505974994" border="0" /></a><span style=";font-family:arial;font-size:100%;" >Proven</span><span style=";font-family:arial;font-size:100%;" >ç</span><span style=";font-family:arial;font-size:100%;" >al Tart with Gruy</span><span style=";font-family:arial;font-size:100%;" >è</span><span style=";font-family:arial;font-size:100%;" >re and Herbes de Provence<br /><br /></span> <div style="text-align: left;"><span style=";font-family:arial;font-size:100%;" >This tart is awesome. AWESOME. And it comes from a cookbook that makes me think everything in it might be just as good. This is my first recipe from Frank Mentesana and Jerome Audureau's </span><span style="text-decoration: underline;font-family:arial;font-size:100%;" >Once Upon a Tart...</span><span style=";font-family:arial;font-size:100%;" > and I guarantee it won't be my last. The Herbes de Provence weren't exactly cheap (~$15/jar), but I think you can avoid the price hike of having them imported from France by buying the individual spices (basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme) and mixing them yourself. Wow, I'm getting hungry just thinking about how delicious this tart was...</span><span style=";font-family:arial;font-size:100%;" > </span><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxkE0RBy-zHL5Ry6ZS7d-P_DjQYwlhTyaOKtrXzYoWx6574T_04fi7r6dlclA8v445BsXIpLIQz-92ViTDqFYnPBZSqbZP4oeCPREQWfhyFY48gBsezaImo7fEFOEP5LbqkWF8_rshwZH/s1600-h/IMG_2476.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxkE0RBy-zHL5Ry6ZS7d-P_DjQYwlhTyaOKtrXzYoWx6574T_04fi7r6dlclA8v445BsXIpLIQz-92ViTDqFYnPBZSqbZP4oeCPREQWfhyFY48gBsezaImo7fEFOEP5LbqkWF8_rshwZH/s320/IMG_2476.jpg" alt="" id="BLOGGER_PHOTO_ID_5257617502877538082" border="0" /></a><br /></div><u><o:p></o:p></u>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com2tag:blogger.com,1999:blog-7225546152699939345.post-71814543819574041422008-10-14T21:27:00.000-07:002008-10-14T22:50:02.731-07:00A Tasty Cracker, but a Cracker Nonetheless<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC0T604LOK9natJJGmeUxw_itaRVdWqOqmpuo1cYZ2JzeI0fUotlk2tZ6vZAl-9mlHlbD0N7UdPqK2CQ8vg4x9-rrE-tq-Hg_xNfzgwIVUA8XbC-yQFGKgOECtgvdwOU3uQhJcc1DSS8W/s1600-h/IMG_2487.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC0T604LOK9natJJGmeUxw_itaRVdWqOqmpuo1cYZ2JzeI0fUotlk2tZ6vZAl-9mlHlbD0N7UdPqK2CQ8vg4x9-rrE-tq-Hg_xNfzgwIVUA8XbC-yQFGKgOECtgvdwOU3uQhJcc1DSS8W/s320/IMG_2487.jpg" alt="" id="BLOGGER_PHOTO_ID_5257241666024290242" border="0" /></a>Daring Bakers September 2008 Challenge: Lavash Crackers and Vegan Spread<br /><br /><p class="MsoNormal"><o:p> (Lavash Cracker recipe from </o:p><span style="text-decoration: underline;">The Bread Baker's Apprentice: Mastering the Art of Extraordinary Brea</span><span style="text-decoration: underline;">d</span><o:p> by Peter Reinhart)</o:p></p><br /><p class="MsoNormal">I did actually complete September’s challenge in September, but now it is half-way through October and I am only posting about it now. This could be because I prefer cooking to writing, so if I have a free hour it’s more likely that I’ll be making a new recipe than blogging about an old one. It is also possible that is this particular case, there was nothing particularly thrilling to write about. It was a perfectly fine challenge, new to me, relatively quick, tasty, but it was neither a smashing success nor harrowing failure.<span style=""> </span>I mean, it was a cracker.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqpYv4oOzn6I6pDQ36A4ctsK7S-3QvchflYFj72dMx95xXyVpl72n28YezyA7Du48T-A8barwiHC37V898eVZVtCHuf3R4t12t1TXUQ3LnOb4cMtniDHz2pi-pZYK21QXFBlAPQ9kF1NS/s1600-h/IMG_2461.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqpYv4oOzn6I6pDQ36A4ctsK7S-3QvchflYFj72dMx95xXyVpl72n28YezyA7Du48T-A8barwiHC37V898eVZVtCHuf3R4t12t1TXUQ3LnOb4cMtniDHz2pi-pZYK21QXFBlAPQ9kF1NS/s320/IMG_2461.jpg" alt="" id="BLOGGER_PHOTO_ID_5257249075222640658" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">But on with the story. I made the cracker recipe as described and added dehydrated onion and garlic, sea salt, poppy seeds and sesame seeds. I tried to add them in stripes, but this ended up not being noticeable once I broke up the sheet into individual crackers.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYjatZIcVa5QaNP-K1Yjnnw_roSjiFRE6YeBYsDhyphenhyphenaip2fnMqb_9ZQ1vwdICsoaMp0sMZ-HvOtrvePNlq1k4g2h3pIrPrpfCaPmmuSIblHvkf7MOVqXfKIOwEdxL074CNqtDZEEQ6QPXR/s1600-h/IMG_2464.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYjatZIcVa5QaNP-K1Yjnnw_roSjiFRE6YeBYsDhyphenhyphenaip2fnMqb_9ZQ1vwdICsoaMp0sMZ-HvOtrvePNlq1k4g2h3pIrPrpfCaPmmuSIblHvkf7MOVqXfKIOwEdxL074CNqtDZEEQ6QPXR/s320/IMG_2464.jpg" alt="" id="BLOGGER_PHOTO_ID_5257249083535480258" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal">The cracker sheet baked slightly unevenly, and bubbled in one spot, but neiher of those were a deal breaker. I cracked the cooked sheet into pieces and it was done. I was not happy with how much of the seasoning fell off during handling, but enough stayed on to serve the purpose.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEtThqPRud3xyx8bqBmb3oMAcG5qYODh49LQPG1jv0JuXKdGbipTJCvd3Ew_UeRVCWUu9P4G42POd9xAX6vIsqT8uusHSnAzuKz-POlkXEfG9gtn8TA29xSTWGtcEU1Wxx0451bXxYIm_/s1600-h/IMG_2473.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEtThqPRud3xyx8bqBmb3oMAcG5qYODh49LQPG1jv0JuXKdGbipTJCvd3Ew_UeRVCWUu9P4G42POd9xAX6vIsqT8uusHSnAzuKz-POlkXEfG9gtn8TA29xSTWGtcEU1Wxx0451bXxYIm_/s320/IMG_2473.jpg" alt="" id="BLOGGER_PHOTO_ID_5257249089959298210" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDcsYZNmb083exULvz6md01QYaEIwolc0bGvq1bhmdEQRZMrqwhC7nCCbMzv0HrfU3Cy19lm1SpdxDVwO-V7DKZtk9u4Nb1iEZ9OPBhNRl7N0F2zksTfx22XU1DhfYECG3RDX1inTo8nW/s1600-h/IMG_2484.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDcsYZNmb083exULvz6md01QYaEIwolc0bGvq1bhmdEQRZMrqwhC7nCCbMzv0HrfU3Cy19lm1SpdxDVwO-V7DKZtk9u4Nb1iEZ9OPBhNRl7N0F2zksTfx22XU1DhfYECG3RDX1inTo8nW/s320/IMG_2484.jpg" alt="" id="BLOGGER_PHOTO_ID_5257249094059746242" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal">The vegan dip is really where the excitement was this month. I decided to make caponata, which is sort of like a concentrated ratatouille. I used vegetables from the farmers market and the following recipe from<span style="text-decoration: underline;"> The Victory Garden Cookbook</span> by Marian Morash (my vegetable bible):</p><p class="MsoNormal"><br /></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">2 lb eggplant</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">Salt<br /></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">3/4 plus 2 Tb olive oil (but I recommend you use less)</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">2 cups chopped onions</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1 cup chopped celery<br /></span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1 cup peeled, seeded, and chopped tomatoes</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1/2 cup pitted, halved green olives</span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1/4 cup rinsed and drained capers</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1 Tb pine nuts</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1/3 cup red wine vinegar</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">1 Tb sugar</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;">Ground pepper</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><span style="font-size:85%;"><span style="font-family: georgia;">Peel eggplant and cut into 3/4 inch pieces. Salt and let drain for 30 minutes. Fry eggplant in oil until golden, about 6-10 minutes (this can be done in 2 batches if your frying pan isn't large enough). Transfer to strainer and let drain. Fry onions and celery until just tender, then add tomatoes. Cover pan and cook 4-5 minutes, uncover, and cook 5 minutes longer. Add eggplant, capers, olives, and pine nuts. Heat vinegar in a separate dish, and dissolve in the sugar. Pour over vegetables. Simmer, covered for 5-10 minutes. Add salt and pepper to taste and cool. Serve room temperature or cold.</span></span><br /><br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBSljILZ-p8GUSdkdnUbRrFzohEX5ZRsMVv1p5_KPytm5hRKrZGyXntwxJlqe3EwJDpp1agTRQD7708x6oLXUMigmTwss7iQhL6wxgYFD4BsAyOPk9nFIR01yh2XF3Ol7c03jtOAg7l09/s1600-h/IMG_2468.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBSljILZ-p8GUSdkdnUbRrFzohEX5ZRsMVv1p5_KPytm5hRKrZGyXntwxJlqe3EwJDpp1agTRQD7708x6oLXUMigmTwss7iQhL6wxgYFD4BsAyOPk9nFIR01yh2XF3Ol7c03jtOAg7l09/s320/IMG_2468.jpg" alt="" id="BLOGGER_PHOTO_ID_5257251042247493650" border="0" /></a></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdtZ3rBGBeKo06dMtvBK-wYYHspBNycXm3l1WR0hNNjQkVOnpTyGUyqmZcKH6k-1t4clIhMVN0DtSbsNo4QKI98P6MyTMAnPIiw_y6urEYEkuD5I8o09Nba2cURqHP1b2YtSEcuUn2o27/s1600-h/IMG_2495.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdtZ3rBGBeKo06dMtvBK-wYYHspBNycXm3l1WR0hNNjQkVOnpTyGUyqmZcKH6k-1t4clIhMVN0DtSbsNo4QKI98P6MyTMAnPIiw_y6urEYEkuD5I8o09Nba2cURqHP1b2YtSEcuUn2o27/s320/IMG_2495.jpg" alt="" id="BLOGGER_PHOTO_ID_5257251055901131954" border="0" /></a><br /><o:p></o:p>It was a bit oily but delicious. My tasters raved.<br /><br /><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I have to add, I served these crackers and the caponata as an appetizer that I followed with a tomato tart, greens, and roasted fingerling potatoes. See my next post for pics of the tart!</p> <p class="MsoNormal"><o:p> </o:p></p>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com1tag:blogger.com,1999:blog-7225546152699939345.post-54727129694078084662008-09-14T10:17:00.001-07:002008-09-14T10:50:52.302-07:00Baked Alaska<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrD-rU8QzFi_HwJC9MdoAxOYhtMzEY7Zs1EDMYbNOitjFIj4n6hc1J9B4Ze7SABi3P6Dv3pQz8V5xn42yKgP1b32hMOMmwJfYK1pdQ1atpAQtp0lsJMgsoexUs4tD3_Xrk8oUf4orQWlQ/s1600-h/IMG_2373.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrD-rU8QzFi_HwJC9MdoAxOYhtMzEY7Zs1EDMYbNOitjFIj4n6hc1J9B4Ze7SABi3P6Dv3pQz8V5xn42yKgP1b32hMOMmwJfYK1pdQ1atpAQtp0lsJMgsoexUs4tD3_Xrk8oUf4orQWlQ/s320/IMG_2373.jpg" alt="" id="BLOGGER_PHOTO_ID_5245932052898624850" border="0" /></a>To me, birthday cake is baked alaska. So this year when my birthday rolled around, there was no decision about which cake I would make. (Some people tease me for making my own birthday cake, but honestly, why would I want someone else to have all the fun?)<br /><br /><br />I use an easy baked alaska recipe:<br /><br />(1) boxed white cake mix prepared in two 8 or 9" rounds<br />(2) vanilla ice cream from a rectangular gallon box, sliced into 2 inch thick slabs<br />(3) simple meringue: 6 egg whites + 3/4 tsp cream of tartar, beaten. Add 2 tbls sugar. Whip until peaks form.<br /><br />I cook the cake the night before to allow it fully cool before continuing. The next day, I layer the ice cream between cake layers, wrap with foil, and freeze the whole stack.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOoGyU7pXgR3ydrjwRbnukI3RnWNX1bQ1BzUOOGcW6_zYMHk9Dqw3XtWb0MOBfxkM8mThvC2QhiknFi2DEWLrRZNiqdYV6uk3wwW8vd92lbCUg9EoI1KqbTaaulHihL0Y8W6SK_tU_iKm/s1600-h/IMG_2352.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOoGyU7pXgR3ydrjwRbnukI3RnWNX1bQ1BzUOOGcW6_zYMHk9Dqw3XtWb0MOBfxkM8mThvC2QhiknFi2DEWLrRZNiqdYV6uk3wwW8vd92lbCUg9EoI1KqbTaaulHihL0Y8W6SK_tU_iKm/s320/IMG_2352.jpg" alt="" id="BLOGGER_PHOTO_ID_5245931325843118306" border="0" /></a><br />Just before I want to serve it I make the meringue, spread it over of the entire frozen cake, made peaks on the top, and then pop it into a pre-heated 400 degree oven. Somewhere between 10 and 20 minutes later, the meringue is browned and the cake is done. Served with strawberries it's always a crowd pleaser! Be careful of candles, though. They tend to melt onto the hot meringue (see top pic!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWfjG9rYXM9soivmVs0RRUJDm35PmYEZh3lTWLr3L8YbQusycKiVoFSmfS8ickZw5L13nrswWeli6IttuPloO0P0tX0rUzhrtgMNhVdSxQ3qd8fekzdiGJthLQsF5uraCNTjRVoe28ada/s1600-h/IMG_2376.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWfjG9rYXM9soivmVs0RRUJDm35PmYEZh3lTWLr3L8YbQusycKiVoFSmfS8ickZw5L13nrswWeli6IttuPloO0P0tX0rUzhrtgMNhVdSxQ3qd8fekzdiGJthLQsF5uraCNTjRVoe28ada/s320/IMG_2376.jpg" alt="" id="BLOGGER_PHOTO_ID_5245932411724214658" border="0" /></a><br />Okay, not the most glamorous photos of food I've ever taken (I was busy enjoying my party!), but you get the idea!SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com1tag:blogger.com,1999:blog-7225546152699939345.post-41360327078962474272008-09-03T22:15:00.000-07:002008-09-14T10:45:46.873-07:00Heaven in a Pastry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRbpUS9OQEy5VbZylNUlpN_wUnoyI0Ltv28RRebDzWdL7FV46vDFKqMqqTMtqxqV7gQwqa0f9WXdsri3Uy34nYdIkqf8Ys2keOXM0DdJnSGRjqDY-btvPXeexQ1G3OiyloUe0a8OaOV9m/s1600-h/IMG_1857.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRbpUS9OQEy5VbZylNUlpN_wUnoyI0Ltv28RRebDzWdL7FV46vDFKqMqqTMtqxqV7gQwqa0f9WXdsri3Uy34nYdIkqf8Ys2keOXM0DdJnSGRjqDY-btvPXeexQ1G3OiyloUe0a8OaOV9m/s320/IMG_1857.jpg" alt="" id="BLOGGER_PHOTO_ID_5242037486730269762" border="0" /></a>August 2008 Daring Bakers Challenge: Éclairs<br /><br /><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">(Recipe from <u>Chocolate Desserts by Pierre Herme</u> by Dorie Greenspan)</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">This was my favorite Daring Bakers Challenge yet. Fun, easy, quick, delicious and impressive: this is my kind of dessert. Don’t get me wrong – I not always looking for a quickie – I was just particularly impressed by the incredibly low input to output ratio of this recipe. I also learned quite a bit in the process.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Our requirement was to have one chocolate component in the éclairs, but did not have to do both the suggested chocolate custard and chocolate glaze. I chose to do a vanilla custard instead, and used a recipe from The French Chef by Julia Child:</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7So5m02q_IT5IrlY3nYGxOk_Sd36rfU9rREziXRuZaCYjjffJjM1Dxr42rqfKN4DgR6gmtjvFqOIH442i-FVjdpEzZ64Zq60r-QrC-R3sN7LQ-GND4eVFfIgTM-6mRAw7LPdH1qLo7ztX/s1600-h/IMG_1827.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7So5m02q_IT5IrlY3nYGxOk_Sd36rfU9rREziXRuZaCYjjffJjM1Dxr42rqfKN4DgR6gmtjvFqOIH442i-FVjdpEzZ64Zq60r-QrC-R3sN7LQ-GND4eVFfIgTM-6mRAw7LPdH1qLo7ztX/s320/IMG_1827.jpg" alt="" id="BLOGGER_PHOTO_ID_5242253013106463154" border="0" /></a> </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><br />6 egg yolks</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">½ cup granulated sugar</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">½ cup all-purpose flour</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 cups hot milk</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">2 tablespoons b</span><span style="font-size:85%;">utter</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">1 tablespoon vanilla extract</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><o:p> </o:p></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;"><br /></span></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-size:85%;">Mix egg yolks a</span><span style="font-size:85%;">nd sugar in a 2 ½ quart saucepan with a wisk until thick and pale yellow, several minutes. It should form a ribbon. Beat in flour, then beat in hot milk in a thin stream (slowly at first with vigorous beating to prevent egg scrambli</span><span style="font-size:85%;">ng!). Set over moderate heat and stir slowly and continuously with the wisk until it thickens. When lumps form, beat to eliminate them. Lower the heat and cook slowly, stirring all the time, to thicken the cream. Remove from heat, place saucepan in ice water water, and beat in the butter and vanilla. Film the top of the cream with ½ tablespoon milk to prevent from crusting. Chill.</span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">I had never made custard before, but was thrilled to find that this recipe actually works, and the texture is excellent.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p style="font-family: georgia;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwJ6Ocj6ywmWWo1txAfwrQee_NUhBMF4bBh6wZkK9q3hH0PbONze3lfHUlb1Uinwooxhr-pf98DoqmY7LkWxfbO-GGBFXQO1FtnxeTvNerkFmmCRkBlFacMSXkUf8RmXtacKUnYArYSvR/s1600-h/IMG_1821.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwJ6Ocj6ywmWWo1txAfwrQee_NUhBMF4bBh6wZkK9q3hH0PbONze3lfHUlb1Uinwooxhr-pf98DoqmY7LkWxfbO-GGBFXQO1FtnxeTvNerkFmmCRkBlFacMSXkUf8RmXtacKUnYArYSvR/s320/IMG_1821.jpg" alt="" id="BLOGGER_PHOTO_ID_5242045268392432626" border="0" /></a></p> <p class="MsoNormal">I made the pate a choux as described, but found it a little bit of a pain to work with. I don’t have a tip for my pastry bag as big as the recipe called for, so I used no tip at all, just the circular piece that should screw on the tip. This worked okay, but still felt a bit narrow. I made tubes back and forth for a few of them that came out particularly narrow, instead of leaving it as just one top to bottom squeeze. I also gave up towards the end and just used a spatula to shape a lump of dough. Surprising, all of these methods worked perfectly well, and when they came out of the oven I had a hard time figuring out which were which!</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The chocolate sauce was easy and delicious. I dipped the tops of my éclairs right into the pan I melted the chocolate in. I then spooned the custard into the bottom half, and boom! the masterpieces were complete. It helped to refridgerate them for about 30 minutes before serving to allow the chocolate to completely harden.</p><p class="MsoNormal"><br /></p><p style="font-family: georgia;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPbnH2xUiqcNrW0fYqT2hnOrecvQ5k45Jfu4IDKjBlSFaMibCzlABhm4EjdCtmAY3pv1tkyptGowxb6KQBfdvzLTS0lyLRDj8HXBJP1erxw5LKs1w99W_Tm4W9S9Of73m1uA6I-jcRbKx/s1600-h/IMG_1844.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPbnH2xUiqcNrW0fYqT2hnOrecvQ5k45Jfu4IDKjBlSFaMibCzlABhm4EjdCtmAY3pv1tkyptGowxb6KQBfdvzLTS0lyLRDj8HXBJP1erxw5LKs1w99W_Tm4W9S9Of73m1uA6I-jcRbKx/s320/IMG_1844.jpg" alt="" id="BLOGGER_PHOTO_ID_5242253773633207778" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p><br /><p class="MsoNormal">I also reserved about half of the baked éclairs for a different filling. For these, I skipped the chocolate sauce on top, but added a line of fresh blueberries to the custard inside each éclair. I then added the tops and sprinkled generously with cinnamon and powdered sugar. These were fantastic! I had quite a few tasters who actually preferred these to the traditional chocolate and vanilla. As for me, I liked both.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKZ6yf0HANSZJYwbEpdvMNZRzJb8xpdsqzUp5K-MAnM_0RQp3VUP3_nX-7vtj92qUFfqHiO7W4-0jbqeTW3rB4-RDfYpdyYR1AielzGrDsVBvHFyTaKKVKM1JYZyRLe1FPWGdfq2WBclP/s1600-h/IMG_1846.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKZ6yf0HANSZJYwbEpdvMNZRzJb8xpdsqzUp5K-MAnM_0RQp3VUP3_nX-7vtj92qUFfqHiO7W4-0jbqeTW3rB4-RDfYpdyYR1AielzGrDsVBvHFyTaKKVKM1JYZyRLe1FPWGdfq2WBclP/s320/IMG_1846.jpg" alt="" id="BLOGGER_PHOTO_ID_5242254646811646338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhlVOf6BC3xtV3Rrz_0S1wyOEx-cBlz5RQEddkbjrfHAyPISMu_cOkwlUV1YDRLjZFJIxDLSKR0iK61qPa-ALctPudeG5o6zin5PWZwj4o5lZu8pWG1dFUzrlcmqpkEV9gbw11YmjJwmN/s1600-h/IMG_1849.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhlVOf6BC3xtV3Rrz_0S1wyOEx-cBlz5RQEddkbjrfHAyPISMu_cOkwlUV1YDRLjZFJIxDLSKR0iK61qPa-ALctPudeG5o6zin5PWZwj4o5lZu8pWG1dFUzrlcmqpkEV9gbw11YmjJwmN/s320/IMG_1849.jpg" alt="" id="BLOGGER_PHOTO_ID_5242255051189395026" border="0" /></a></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Another tip: the next night I filled shot glasses with the left-over custard, spread the leftover chocolate sauce on top, and served them as mini-deserts. These were excellent, but it was key to keep them small – without the dough of the éclair to balance the custard it seemed much richer!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">Yum.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXU9iivztdDYfzYIqpB-tHdqwMkSbBigo9CIES6nDd7eaQ3bJpJ85-eugm9_M7-wj7HN4YEvAx9N2UIs-BjgY-wIgBmAqNfroATX3gBZOM3DUeTbgxoWSd0nTZdSZMHIizJk7E1Uem0hlD/s1600-h/IMG_1855.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXU9iivztdDYfzYIqpB-tHdqwMkSbBigo9CIES6nDd7eaQ3bJpJ85-eugm9_M7-wj7HN4YEvAx9N2UIs-BjgY-wIgBmAqNfroATX3gBZOM3DUeTbgxoWSd0nTZdSZMHIizJk7E1Uem0hlD/s320/IMG_1855.jpg" alt="" id="BLOGGER_PHOTO_ID_5242255556884203490" border="0" /></a><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com0tag:blogger.com,1999:blog-7225546152699939345.post-40472986822807406612008-08-04T21:47:00.000-07:002008-12-08T19:27:41.870-08:00Best Cobbler Ever<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyABjKsiJlCLttDnGQUtwCd7-2Gng-OVEmKnRBINDOsl3gXEN2I6tG6bHeoj0wzXddsPpf6Yqhj0gcdAUzJRAWMiWGx57CQag5I5paQi00CvVx-WfqEj9kyFh2LacxwTLbGYdXNYlm8NCG/s1600-h/IMG_1815.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyABjKsiJlCLttDnGQUtwCd7-2Gng-OVEmKnRBINDOsl3gXEN2I6tG6bHeoj0wzXddsPpf6Yqhj0gcdAUzJRAWMiWGx57CQag5I5paQi00CvVx-WfqEj9kyFh2LacxwTLbGYdXNYlm8NCG/s320/IMG_1815.jpg" alt="" id="BLOGGER_PHOTO_ID_5230894454294666226" border="0" /></a>So I was only going to use this space to write about my Daring Bakers challenges, but I had to make an exception. I find that there are few recipes involving fruit that manage to make the fruit taste even better than it did fresh, but this is one of them. This cobbler is one of the best things I've ever tasted. Seriously. I'm going to go to the fridge and take another bite right now.<br /><br />From the NYT magazine, June 18 1995, discovered and perfected by my mom.<br /><br />Filling:<br />4 1/2 cups fresh blueberries<br />1/3 cup sugar<br />1 tbsp all purpose flour<br /><br />Dough:<br />1 1/2 cup all purpose flour<br />1/2 tsp kosher salt (but regular is okay too)<br />1 1/2 tbsp sugar<br />2 1/4 tsp baking powder<br />6 tbsp cold, unsalted butter, cut into 1/2 inch peices<br />3/4 cup heavy cream<br /><br />Preheat oven to 375. Mix filling. Mix dry ingredients of dough in a food processor, then cut in butter until a coarse meal. Add cream and barely mix with a fork. Transfer filling to baking 1 1/2 qt. baking dish. Gently press dough into 6 patties, each 2 inches in diameter and 1/2 inch thick. (the more gentle you are the flakier the biscuits will be!) Add patties on top of berries, okay if touching. Bake until filling is bubbling and dough is light brown, about 35-40 min. Cool briefly and serve hot with ice cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBYT_Im7ugt2P_A2fSomxEbDr0vaQ6S2nYPoMSvkl2uw8CI88VvyDXZ3tH5P6PIw2P0N7NeZvn5W8CwM_EI6lGcNxCn4O2ru-uIfjamJLwXvpePAtMWAxOd0XvPT_h6o2-5ynzK7xQoGD/s1600-h/IMG_1805.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBYT_Im7ugt2P_A2fSomxEbDr0vaQ6S2nYPoMSvkl2uw8CI88VvyDXZ3tH5P6PIw2P0N7NeZvn5W8CwM_EI6lGcNxCn4O2ru-uIfjamJLwXvpePAtMWAxOd0XvPT_h6o2-5ynzK7xQoGD/s320/IMG_1805.jpg" alt="" id="BLOGGER_PHOTO_ID_5230895300032643378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRX0KDyknYO3cvQRAxaAZbhk-8GqWYmfk4DwlnhOqdSy0x0Jwq5me788T-NzauwokTgMfBv2KcCKsmA7vMRdNeBz2Uz3Rm0VM5bhQoKXb9Tr7KARiVPpWyfJTli8giNMA6Z-WQtc_RFdCq/s1600-h/IMG_1813.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRX0KDyknYO3cvQRAxaAZbhk-8GqWYmfk4DwlnhOqdSy0x0Jwq5me788T-NzauwokTgMfBv2KcCKsmA7vMRdNeBz2Uz3Rm0VM5bhQoKXb9Tr7KARiVPpWyfJTli8giNMA6Z-WQtc_RFdCq/s320/IMG_1813.jpg" alt="" id="BLOGGER_PHOTO_ID_5230895305477338386" border="0" /></a><br />By the way, can you believe how not-blue the inside of a blueberry is??SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com0tag:blogger.com,1999:blog-7225546152699939345.post-33165044330584387502008-08-02T12:21:00.000-07:002008-12-08T19:27:42.749-08:00Hazelnut One-Time Wonder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNki7FzEbq4Zf3F44PxbgKAvPWBt7gZKL5TQLGCswCZFvqEJ6ZrjmOXgLdJ9ufg8kMNo9v2oMWiXtfIqR3YyxD5ERFxj7Fc4cceSz79P0jRjZRTKAaS8mvyohcgRPJcwyhrTHYM5O-vka/s1600-h/IMG_0112.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNki7FzEbq4Zf3F44PxbgKAvPWBt7gZKL5TQLGCswCZFvqEJ6ZrjmOXgLdJ9ufg8kMNo9v2oMWiXtfIqR3YyxD5ERFxj7Fc4cceSz79P0jRjZRTKAaS8mvyohcgRPJcwyhrTHYM5O-vka/s320/IMG_0112.jpg" alt="" id="BLOGGER_PHOTO_ID_5230007479872923170" border="0" /></a><br /><br /><br />July 2008 Daring Baker’s Challenge: Filbert Gateau with Praline Buttercream<br /><br /><p class="MsoNormal">(Recipe from <em>Great Cakes</em> by Carol Walter)</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal">This month’s recipe is not one I will be making again. The challenge contained a whooping 7 sub-recipes. It required a pan I didn’t own, and required 8 hours I didn’t have. The introduction of the recipe described a decadent hazelnut cake with buttercream topped with ganache. I don’t particularly like hazelnuts. But despite all of this, I thought I would give it a try, in an attempt to be open minded and expand my baking repertoire.<span style=""> </span>My mom was visiting for the weekend, and she agreed to help me.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5lNWWO5t5fE8ojYLE8e9Ld-U7mfB0mSoOwhNabLS9zH422X612TynoB7AwaIpkHz_Q8vqbHXRsWfie1d0CpUnkt_1LW0bV1gnWRDyjv5VQwBVvNF74zjFa6wx6rfTaBdvmjlXv3F_JOd/s1600-h/IMG_0088.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5lNWWO5t5fE8ojYLE8e9Ld-U7mfB0mSoOwhNabLS9zH422X612TynoB7AwaIpkHz_Q8vqbHXRsWfie1d0CpUnkt_1LW0bV1gnWRDyjv5VQwBVvNF74zjFa6wx6rfTaBdvmjlXv3F_JOd/s320/IMG_0088.jpg" alt="" id="BLOGGER_PHOTO_ID_5230004533117460290" border="0" /></a></p> <p class="MsoNormal">Let’s recall trying to melt the sugar for the praline paste. Thirty minutes of frustrating pan<br />shifting and gas adjusting just to create a partly burned, deathly hot, <st1:place st="on"><st1:city st="on">carmel</st1:city></st1:place>. Then add the<br />hazelnuts and “stir with a wooden spoon and separate the clusters.” See pic. In my mom’s words: “Well that’s a cluster fuck if I’ve ever seen one.” And then I burned myself on the caramel.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpZkYphXs4k_jZHYCCo7V0poPbWI0bd2Q84GllQYtOJfkKwjqnNWu9LQ8PIvCTg_PD4BIs3QzPgB5K7QLiCCyIOWhSErNNePdvnXGCUYmo9ea24OAGnUA2_av22NSnZr1hhfud2gbE4t1/s1600-h/IMG_0085.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpZkYphXs4k_jZHYCCo7V0poPbWI0bd2Q84GllQYtOJfkKwjqnNWu9LQ8PIvCTg_PD4BIs3QzPgB5K7QLiCCyIOWhSErNNePdvnXGCUYmo9ea24OAGnUA2_av22NSnZr1hhfud2gbE4t1/s320/IMG_0085.jpg" alt="" id="BLOGGER_PHOTO_ID_5230011842740873010" border="0" /></a></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZwGEnpl-cxqathnGSDj4dQ0VNeuxJ_hWnR0ZDEOkdYpFbhBXnv3dyHE6k97wiYr2-SCLhE5Xz0lzKoqLqU6gHcI-7quvstz90DwfZZiIJ_v5bHTJN1MeRE298Zd2qHAj3GRZx6TdBDRx/s1600-h/IMG_0085.jpg"><br /></a></p><p class="MsoNormal">The cake itself took 20 minutes longer to cook than the recipe recommended. While cooling, the cake sunk into the cooling rack giving it a ¼ inch deep grid across the top. One sub-recipe after another became more painful, in the heat of my small, un-air-conditioned kitchen. Seven hours into it, there was no way I was going to try to make buttercream leaves on top. Even my attempt at a decorative circle failed. I finally opted for a more natural, crushed hazelnut garnish.</p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZwGEnpl-cxqathnGSDj4dQ0VNeuxJ_hWnR0ZDEOkdYpFbhBXnv3dyHE6k97wiYr2-SCLhE5Xz0lzKoqLqU6gHcI-7quvstz90DwfZZiIJ_v5bHTJN1MeRE298Zd2qHAj3GRZx6TdBDRx/s1600-h/IMG_0085.jpg"><br /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShZhoUr7l8Zs-sPA2A9IMhbQ0sWzgvJnnDHGCyEzS8bVaO83prcbb3mPTO2E6dqnmaxL-u_RqNMocWMyA15tq0YtF-c1ObYFDX-Hgre8pHFlbHGzo-MdELLz1eYAi6bs718RGctJDJEng/s1600-h/IMG_0105.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShZhoUr7l8Zs-sPA2A9IMhbQ0sWzgvJnnDHGCyEzS8bVaO83prcbb3mPTO2E6dqnmaxL-u_RqNMocWMyA15tq0YtF-c1ObYFDX-Hgre8pHFlbHGzo-MdELLz1eYAi6bs718RGctJDJEng/s320/IMG_0105.jpg" alt="" id="BLOGGER_PHOTO_ID_5230012192442864994" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal">While transferring the cake from the cardboard round to a dish, most of the bottom layer of cake stuck to the spatula. Then, on the way to the concert picnic where I had promised 10 hungry students there would be “filbert gateau with praline buttercream,” the buttercream and ganache melted enough for the layers to slide off one another. Great. This is not a summer recipe.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Now I have to say that I did save half of the cake at home and was able to sample a still assembled, cold version of the cake late that night. And I can’t say I thought it was very good. The buttercream to cake ratio was way too high – I’ve never been a fan of creams or frostings, but I really think this is not a subjective comment.<span style=""> </span>Each bite was too rich, and texturally unsatisfying. There was not enough sponge or crunch (even with the extra shopped hazelnuts on top) to balance the buttery mush of the buttercream.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">This recipe was far too time intensive for the quality of the product. I don’t have very much extra time in my schedule – who does?! – and definitely won’t be making it, or anything like it, again.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDltENZRF6Gdgfm7fNeFpfCWvJAPkmuu2dusJ5MYGxoReeQ579Ac8L80vokRWVn60mYiBe_hHBKZlDg0Pr9AEezn2-KNAcyBSUNVYBJOnEJNMnDFO7IBshNXNrRr_lohfD0b76nxpJ2oF/s1600-h/IMG_0114.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDltENZRF6Gdgfm7fNeFpfCWvJAPkmuu2dusJ5MYGxoReeQ579Ac8L80vokRWVn60mYiBe_hHBKZlDg0Pr9AEezn2-KNAcyBSUNVYBJOnEJNMnDFO7IBshNXNrRr_lohfD0b76nxpJ2oF/s320/IMG_0114.jpg" alt="" id="BLOGGER_PHOTO_ID_5230010239021100786" border="0" /></a></p> <p class="MsoNormal"> </p>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com1tag:blogger.com,1999:blog-7225546152699939345.post-75569701560652443932008-06-29T21:59:00.000-07:002008-12-08T19:27:43.292-08:00Adventures with Laminated Dough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCEZnwZ88o7GLn8PNSVtXDITsmFiY0HnOAJ8WL2VExUeHG22GKDgwlAs0G-lR6_6Rn1HoiizAtoLho40kY8vNNoNP4xjmsg35NgkfY0fr2nAqxm9v8CD_YcVVRE8JHazIjY0M_kNDSYJg/s1600-h/IMG_1726.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCEZnwZ88o7GLn8PNSVtXDITsmFiY0HnOAJ8WL2VExUeHG22GKDgwlAs0G-lR6_6Rn1HoiizAtoLho40kY8vNNoNP4xjmsg35NgkfY0fr2nAqxm9v8CD_YcVVRE8JHazIjY0M_kNDSYJg/s320/IMG_1726.jpg" alt="" id="BLOGGER_PHOTO_ID_5217543888023256594" border="0" /></a>June 2008 Daring Baker Challenge: Danish Dough<br /><br />(Recipe from Sherry Yard’s <span style="font-style: italic;">The Secrets of Baking</span>)<br /><br /> <p class="MsoNormal"><o:p></o:p>I am what I would call a casual baker -- I bake once or twice a month and usually stick to simple recipes. I am not, however, a casual eater. I have an insatiable sweet tooth, and have been sampling pastries my entire life. A good bite of say, chocolate soufflé, or a cold piece of leftover pie for breakfast, are the types of things I dream about. My interest in tasting has inspired me to experiment with more serious baking from time to time, including a 4 month stint as an assistant baker at an adorable family-owned bakery just outside San Diego. But professional baking is not for me; I find the hours intolerable and the work physically taxing while mentally unstimulating. So I have chosen to pursue other topics for my career, and the time I spend baking now is minimal. I have recently joined the Daring Bakers - an online baking club - to challenge myself to more difficult recipes, even if only once a month. This was my first challenge.</p><p class="MsoNormal"><br /></p><p class="MsoNormal">I was really looking forward to this recipe because I absolutely love pastry, and particularly fruit-filled pastry. I had a few road-bumps early on in the recipe -- not able to obtain a vanilla bean and not having a proper mortar and pestle to grind my cardamom pods -- but both were solved easily enough. I skipped the vanilla and ground the cardamom pods as best I could with a regular household hammer. This worked reasonably well, but I have to admit my dough ended up faintly dotted with coarse cardamom shrapnel.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal">Once the dough was made, I was out of the woods. I had no trouble adding the butter block, folding, chilling, rolling, etc. It was time consuming (watching Inside Man with Denzel Washington helped with the wait periods) and slightly messy (a hot day in <st1:city st="on"><st1:place st="on">Los Angeles</st1:place></st1:city> meant very mushy butter occasionally squirting out as I rolled) but not the end of the world. I found that flipping the dough every few rolls ensured that the bottom layers were not left behind – otherwise the top stretched further than the bottom. I let the completed dough chill overnight.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfpJIXWHnQnZIKj6t1_tehNlwxnUSUFATleyRwg7JumtJ5KuVg2y9U6RQGSY3fMNXpYFGYcP1ZV-MfJ8Z6iJ9rzTkEd87ktgTKpBcmVfVdvRnfQo3I0S6magbA1aNrUwlicpOQZKUGCxV/s1600-h/IMG_1710.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfpJIXWHnQnZIKj6t1_tehNlwxnUSUFATleyRwg7JumtJ5KuVg2y9U6RQGSY3fMNXpYFGYcP1ZV-MfJ8Z6iJ9rzTkEd87ktgTKpBcmVfVdvRnfQo3I0S6magbA1aNrUwlicpOQZKUGCxV/s320/IMG_1710.jpg" alt="" id="BLOGGER_PHOTO_ID_5217542374069904898" border="0" /></a></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p></o:p>I chose 2 fillings for my braids. One is my favorite pie filling – a simple mixture of peeled peaches, blueberries, cinnamon, sugar, and a bit of flour, none of which are measured and each of which I could eat on its own. The other I found in one of the great pastry cookbooks of all time: Bernard Clayton’s <span style="font-style: italic;">The Complete Book of Pastry</span>. I took the recipe for the filling for his almond tarts, and made it as listed. The recipe called for grated lemon rind, which I thought would go nicely with the orange zest in the dough. I spooned these into to center of my unfolded braids, and then crossed the arms of the dough over the fillings. I brushed with egg wash at the last minute and popped them in the oven.</p><p class="MsoNormal"><br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL-Cn35-4Oynk36iYiGQkQF9vt3PUMnGX6_-StUNHFoVYOb2ZVMpa2VVthR5Lx-OKAzM5DizUrzbjYCPOfx2AOt_L2PkGzY0nwHMvRjADTWWeNR0TF-bHDeh2sHKIrcHF572QMPfJNa6p/s1600-h/IMG_1714.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL-Cn35-4Oynk36iYiGQkQF9vt3PUMnGX6_-StUNHFoVYOb2ZVMpa2VVthR5Lx-OKAzM5DizUrzbjYCPOfx2AOt_L2PkGzY0nwHMvRjADTWWeNR0TF-bHDeh2sHKIrcHF572QMPfJNa6p/s320/IMG_1714.jpg" alt="" id="BLOGGER_PHOTO_ID_5217543101576854722" border="0" /></a><br /><br /><p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">My first bite of dough hot out of the oven was one of the best bites in my history. AMAZING. I was slightly less pleased 2 hours later when the braids had cooled a bit, but it was still delicious. My test tasters (a group of 7 family friends, plus my boyfriend) raved. It was a success!</p><br /><br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfAgp-3L7KRMdPfgIdsLLNZMZUL-2aihf_Q3GO3vi3UhxjqCl_WpganTfgMcVs3nlMs1jS5yrlPeg2SR-InXUnY9ixncc7atqC4nNGZbxIBhbXdw3Ofu-3jX83ktjFqkXokc_rwblIjSH/s1600-h/IMG_1725.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfAgp-3L7KRMdPfgIdsLLNZMZUL-2aihf_Q3GO3vi3UhxjqCl_WpganTfgMcVs3nlMs1jS5yrlPeg2SR-InXUnY9ixncc7atqC4nNGZbxIBhbXdw3Ofu-3jX83ktjFqkXokc_rwblIjSH/s320/IMG_1725.jpg" alt="" id="BLOGGER_PHOTO_ID_5217544478386604706" border="0" /></a></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>SugarBerryhttp://www.blogger.com/profile/10394122031463015473noreply@blogger.com0