Monday, December 22, 2008
1/3 cup of long grained rice per person, rinsed in water until water runs clear
Pinch of Salt
Salted butter (around 1 Tbs per serving)
Cinnamon and sugar (as much as people want)
1. Place rice in a saucepan and cover with milk (you want around 1/2 inch over the top of the rice).
2. Bring to a boil.
3. Add salt to taste (not a lot as the butter is salted)
4. Turn down the burner and let it simmer until rice is cooked. You must keep stirring it as it will burn to the bottom of the pan. Also to keep the moisture content up you will need to add more milk during the cooking process to make sure that it doesn't burn. The consistency of the final product is smooth, no graininess, and pretty thick.
5. Melt the butter until brown (you want a hazelnut smelling butter - slightly brown).
6. Place the rice on a plate and squish it down with the back of a spoon.
7. Pour the butter on top and sprinkle with cinnamon and sugar. There you go rice pudding the way I like it!
Sunday, December 21, 2008
Yeast takes it's sweet time eating starches and suagrs and so it needs a little time to burp. The recipe we used had a starter dough, as well as other rises, and benching proceedures so it took a while. There are plenty of recipes out there, we decided to use one recipe to make three mini stollen, which I think worked out nicely. The ingredients were another matter, specifically the candied fruits required. I went to a few places and found it difficult to get fruit that well...looked something like fruit (what cherries are green??) Eventually I found some (citron is green!) and we used that and a combo of candied citrus peel, golden raisins all soaked in rum for an hour or so. I grew up on stollen.
We had a European xmas in Australia with the celebration and present opening all done on the 24th. Nanna would sometimes make stollen or buy it, I remember the only part I ate was when she would make/buy the type with marzipan. I would rip out the marzipan and scoff it down while I would casually hide the remnants of the stollen in my hand until I could find the grabage bin and shove it in. Needless to say the stollen I made had a massive amount of marzipan (almond paste) in it and it worked out pretty well.
Stollen pairs brilliantly well with a warm drink (coffee, cider, tea etc) as it is by nature a fairly dry yeasted bread. But, if you like xmas, enjoy baking, want to do a fruit cake type of baked good, I'd give stollen a go.
PS. Sarah and Jamie! I erased the picts of all our stollens after they were made - I'm sorry!
Monday, December 15, 2008
It is half whole wheat, half white bread flour, so it is already nutty without the addition of the hazelnuts. The fennel certainly gave it a anise kick, and the rosemary added some more oomph. The figs were sweet and contributed a lot to the crust color. A tasty bread, good with cheeses as well as with butter.
Taken from the Jeffrey Hamelman book "Bread: A Baker's Book of Techniques and Recipes". An amazing bread book.
Sunday, December 14, 2008
A while ago I went out with a friend and fellow baker Jamie to a place downtown called 'Taste'. It's attached to the art gallery SAM (Seattle Art Museum) www.tastesam.com/cafe_taste.aspx. We just wanted dessert, and they actually had some great desserts. One of them was a pie with an Asian Pear filling. It was pretty delicious. The pears kept their shape, and they had an unusually flavor, it was served with a side of cinnamon ice cream that complimented the pie nicely. Having being inspired (and admittedly desperate) I peeled, sliced and used the Asian pears. However they weren't the most flavorsome choice pears, and they weren't particularly moist, so I added rosemary and some pear liquor and well it worked. It had an interesting flavor mostly due to the addition of the rosemary - it was nearly savory. I think a cinnamon ice-cream or even a apple cider sorbet would have worked well with this one. Maybe next time I'll try that?
Saturday, December 13, 2008
Friday, December 12, 2008
This guy was my favorite - it looks like he just fattened himself up on some tasty acorns. Next quarter we have to figure out some topping for foccacia that we'll sell down at the bakery at school - does anyone have any suggestions? We've done a lot of toppings that are pizza like ie. feta, olive, capsicum and tomato. But I was wondering if anyone had a topping that they really enjoyed on a pizza or a foccacia that we may try and use next quarter when we make the topping descions (2nd quarters tell the 1st quarters what to put on top). Sweet idea's would be great as well, we had one that was thinely sliced apples, a oatmeal, brown sugar and butter crumble and then some caramel on top as well. That one looked pretty amazing.
Monday, December 8, 2008
These had an array of veg in them, namely: carrots, parsnip and zucchini, with an apple thrown in as well. It was published in a magazine I got from the local super market called 'Edible Seattle'. I liked the title I have to admit as I like to think that there are amazing places in Seattle to eat, and buy great produce. Unfortunately, there were only a few recipes in the mag, and this was one. Originally it was meant to be a sort of flat cake, one with which you would spread the cake on the bottom, ice it and then cut it into cubes. I decided to make mini cakes, using cup cake containers and then took off the bases. The main reason I removed the cup cake bases was that the cake is extremely oily, and so it soaked right through the cup cake paper.
These were nice, and as mentioned previously I do love hidden veg so it gets bonus marks for that.
Saturday, December 6, 2008
For the full recipe see: http://www.washingtonpost.com/wp-dyn/content/article/2005/12/13/AR2005121300303.html
Monday, November 24, 2008
Sunday, November 23, 2008
This was seriously tasty. Buttery balls, covered in cinnamon, fused together by caramel. Seriously good. I also added some pecan caramel to the top (I messed up with my caramel which was meant to be a firm caramel candy rather than a goopy mess). This was totally amazing warm. Seriously.
This tart is the same as a previous post, using Rome apples instead of another. They held their shape, they were beautifully sweet when baked. An apple I'd recommend for baking with. For more info check out: http://www.stemilt.com/fruit/apples/Pages/Rome.aspx
1/2 cup quartered dried black Mission figs (3 1/2 ounces)
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 teaspoons grated orange peel, divided
1/2 teaspoon ground cinnamon
2/3 cup (scant) hazelnuts, toasted
1 cup bittersweet or semisweet chocolate chips
14 standard paper muffin baking cups
Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts. Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.
Taken from: http://www.bonappetit.com/magazine/fasteasyfresh/2008/12/chocolate_panforte_candies
Wednesday, November 12, 2008
Tuesday, November 11, 2008
Friday, November 7, 2008
I had some left over pate sucre, and this was meant to enable me to use some utterly gorgeous concord grapes, but needless to say I screwed up. So I decided to make simple custard tarts with some fresh pomegranate seeds as decoration. The custard was flavored with a marzipan liquor we bought in Germany, these worked alright, although they are a tad ugly.
Friday, October 31, 2008
Thursday, October 30, 2008
A cake with some interesting textures and flavors. I first made this cake at school. It's a cake with a crunchy textured top and bottom, and then a soft middle. The filling is simply pastry cream. The cake we made at school consisted of a cake that was basically dripping with rum, a vanilla pastry cream, and dried cherries and slivered almonds on top of the pastry cream.
Monday, October 20, 2008
Tuesday, October 14, 2008
I know it's such a cliche, but I do love the combo of pears and almonds, sweet and crunchy. Once again this tart was born from the farmers market excursion. There were pears there that I hadn't heard of the description read: 'Conference Pears: Pale yellow flesh tinged with pink. Tastes like the best canned pears when fresh'. Seriously how could I pass these up? My curiosity was piqued when I read tastes like the best canned pears. Now, I don't know about you, but to me a good canned pear is sweet, supple and a little firm. These were as they described, they smelled incredibly good.
Saturday, October 11, 2008
1/8 recipe for 1-2 tarts
1/2 oz cream
1. Cream the sugar and butter together until light and fluffy (use the paddle attachment of your kitchen aid).
2. Add the eggs and mix in.
3. Add the cream and mix.
4. Add the flour in two parts.
5. Mix until it just comes together.
6. Press into 2 small rectangles and wrap in glad wrap. Put in the fridge for at least 1/2 hour.
7. Roll out on a well floured bench (use bread flour for rolling). Use very quick rolls, two up, two down with quite a bit of pressure. Drag the dough through the flour without lifting it up.
8. When 1/8 inch thick (3mm) fold in half and place in the flan pan. Make sure you push the dough right into the corners of the pan, try and make a 90 degree angle between the base and the sides.
9. Trim excess dough off if needed (this dough can be reused and made into new tarts if refrigerated).
10. Place the tart base on parchment paper thats on a sheet pan.
11. Place in the fridge while you make the filling and topping.
1. Peel and core the apples.
2. Place all the ingredients in a saucepan and set over medium heat. If the stewed apples get too dry add some more water. You want a mixture that is fairly dry, and fairly even in consistency.
3. Check the sugar level, and add sugar if you think you need to.
4. Remove the pot from the heat and remove the cloves, cinnamon and lemon zest.
5. Let cool.
1. Peel the apples (try peeling in a long spiral from the top to the bottom to make sure you keep the round shape of the apple).
2. Core the apples using a melon baller and a paring knife.
3. cut the apple into very fine slices, try and keep them even. Make sure you cut them with the hollow core facing to your sides, rather than towards you.
1. Preheat the oven to 350F.
2. Spread the stewed apples on the base of the tart.
3. Starting at the top of the tart place a piece of apple and then another piece on top of it so they overlap quite a lot (see picture). Do this all the way around the tart.
4. For the center of the tart dump some of the apple pieces in the center and then surround the center with apples halves, building a type of flower out of the apple halves. You can make it as high as you like.
5. Sprinkle with cinnamon and sugar.
6. Bake for 45 min or until the pate sucree looks a light golden brown and the apples look baked.
1. Mix together the jam and the water.
2. Microwave for 30sec.
3. Using a pastry brush, brush onto the cooled tart (try and avoid the lumps).
- ► 2009 (74)
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