Chocolate cake with orange buttercream and a candied orange peel.
Strawberry cake with chocolate buttercream.
Vanilla-vanilla.
Enjoy!
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Wednesday, October 14, 2009
Wedding cupcakes, a preview.
The real pics from my sisters wedding arent in yet, so these less-than-stellar ones will have to suffice.
Strawberry cake with chocolate buttercream.
Vanilla-vanilla.
Strawberry cake with chocolate buttercream.Vanilla-vanilla.
Sunday, August 23, 2009
Little sisters Bday cake.
Sarah turned 8. I made her cake.
It consisted of chocolate cake, raspberry cake, chocolate buttercream, raspberry buttercream, royal icing decorations and all kinds of fresh, pink flowers from Emily and Ben at Mile Creek Farm (CSA providers).
I made the cake and buttercream ahead and assembled it the night before, then did the tiers and decorations before the party. I also made the royal icing decorations (with sparkle powder) the night before so they had time to harden.
Friday, May 01, 2009
April Daring Bakers: Cheesecake.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
That was the obligatory blog checking line. Its how the Daring Bakers know we participate. We were allowed to make some changes to the flavors... and I went for it! The original is a simple cheesecake recipe. I usually make one similar to that because fussed up cheesecakes turn me off. No caramel or chocolate or oreos here. Those are all good, just not in my cheesecake! I wanted to dress it up a little so I decided to go with a Goat cheese, lavender and honey cheesecake. Mmmmm. It turned out wonderfully!
Abbey's Infamous Cheesecake (Original Recipe):
crust:
180 g graham cracker crumbs
4 oz butter, melted
24 g sugar
1 t vanilla extract
cheesecake:
24 oz room temp cream cheese
210 g sugar
3 large eggs
8 oz heavy cream
1 T lemon juice
Innards of 1 vanilla bean
My recipe:
crust:
30 squares graham cracker crumbs
1 stick butter, melted
cheesecake:
1.5 blocks cream cheese, room temp
4 oz goat cheese, room temp
1 pint sour cream, room temp
3 eggs, room temp
2/3 c honey
2 t lemon juice
2 T dried lavender flowers, crushed to a fine powder (got mine at the health food store)
Innards of 1 vanilla bean
DIRECTIONS:
1. Preheat oven to 325 F. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Add cream cheese, goat cheese and sour cream into a bowl and whisk (or beat on low) together. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add honey, vanilla bean scrapings and lemon juice and blend until smooth and creamy. *** Important note: over beating makes cheesecake tough and grainy, kind of like scrambled eggs. You want to minimally mix the cheesecake, and always on low. This way you will get a ridiculously silky cheesecake. remove about 1/3 of the batter, this will be the lavender flavored bit. Add the lavender flowers and a bit of purple food color (optional).
4. Pour non lavender batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Drizzle in the lavender batter on to in a zigzag fashion. Tap again. Pull a toothpick though the top of the cheesecake so it looks streaky. I just did a huge swirly design. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 minutes, until it is almost done - this can be hard to judge, but you're looking for the cheesecake to jiggle in the center... like jello sort of. It wont look done to you, trust me. Pull cheesecake out and chill to room temp. Chill in fridge for 4 hours. Eat! It helps to slice it with a knife dipped in HOT water, so you get a nice looking slice.
The swirly lavendery cheesecake. 
YUM.
That was the obligatory blog checking line. Its how the Daring Bakers know we participate. We were allowed to make some changes to the flavors... and I went for it! The original is a simple cheesecake recipe. I usually make one similar to that because fussed up cheesecakes turn me off. No caramel or chocolate or oreos here. Those are all good, just not in my cheesecake! I wanted to dress it up a little so I decided to go with a Goat cheese, lavender and honey cheesecake. Mmmmm. It turned out wonderfully!
Abbey's Infamous Cheesecake (Original Recipe):
crust:
180 g graham cracker crumbs
4 oz butter, melted
24 g sugar
1 t vanilla extract
cheesecake:
24 oz room temp cream cheese
210 g sugar
3 large eggs
8 oz heavy cream
1 T lemon juice
Innards of 1 vanilla bean
My recipe:
crust:
30 squares graham cracker crumbs
1 stick butter, melted
cheesecake:
1.5 blocks cream cheese, room temp
4 oz goat cheese, room temp
1 pint sour cream, room temp
3 eggs, room temp
2/3 c honey
2 t lemon juice
2 T dried lavender flowers, crushed to a fine powder (got mine at the health food store)
Innards of 1 vanilla bean
DIRECTIONS:
1. Preheat oven to 325 F. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Add cream cheese, goat cheese and sour cream into a bowl and whisk (or beat on low) together. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add honey, vanilla bean scrapings and lemon juice and blend until smooth and creamy. *** Important note: over beating makes cheesecake tough and grainy, kind of like scrambled eggs. You want to minimally mix the cheesecake, and always on low. This way you will get a ridiculously silky cheesecake. remove about 1/3 of the batter, this will be the lavender flavored bit. Add the lavender flowers and a bit of purple food color (optional).
4. Pour non lavender batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Drizzle in the lavender batter on to in a zigzag fashion. Tap again. Pull a toothpick though the top of the cheesecake so it looks streaky. I just did a huge swirly design. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 minutes, until it is almost done - this can be hard to judge, but you're looking for the cheesecake to jiggle in the center... like jello sort of. It wont look done to you, trust me. Pull cheesecake out and chill to room temp. Chill in fridge for 4 hours. Eat! It helps to slice it with a knife dipped in HOT water, so you get a nice looking slice.
Ingredients: Vanilla, goat cheese and lavender.
Close up.
More.
The swirly lavendery cheesecake. 
YUM.
Friday, February 27, 2009
February Daring Bakers... Chocolate Valentino!
Back for another Daring Bakers Challenge! This month we are doing a flourless chocolate cake aka chocolate valentino.
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.
What is in a flourless chocolate cake you ask? Well, there is chocolate... butter... and eggs. The end. That's it?! Yes, that's it. Really. Now I am not going to lie... I was totally prepared to HATE this cake. I really don't like chocolate and this is just too much. Buuut upon making the cake I decided it didn't totally suck. I decided I would make a caramel sauce because chocolate and caramel is a nice pairing, no? Then I got a little nuts. I made roasted banana ice cream, thinking caramel and banana= bananas foster= yum. So that's cool. Chocolate cake, roasted banana ice cream and caramel sauce. Simple and tasty. Then I decided I wanted in on this bacon-in-sweet-things action. I made bacon ice cream too. So chocolate cake, bacon ice cream and caramel sauce. well it sound like it should work right? Oh and did I mention I cant eat egg yolks? Read on...
Chocolate Valentino from DB
454 g (1lb) chocolate, roughly chopped
146 g of unsalted butter
5 large eggs, separated
1. Put chocolate and butter in a bowl. Nuke in microwave for 1 minute bursts until smooth and melty.
2. While your chocolate and butter mixture is cooling, butter you baking pan (I used 4 oz Apilco ramekins).
3. Separate the egg yolks from the egg whites and put the whites into a large bowl and the yolks into a small bowl.
4. Whip the egg whites until stiff peaks are formed (do not over-whip or the cake will be dry).
5. Stir the yolks with a fork until runny and lighter.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter (some white really is okay).
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F for 12 minutes (for the ramekins).
9. Cool cake on a rack for 10 minutes, then carve around edges with a SHARP knife and unmold.
Roasted Banana Ice Cream
3 bananas, cut into 1 in pieces
1/3 c brown sugar
2 c half and half
1/2 vanilla pod, scraped
2 t lemon juice
1. Heat oven to 400F.
2. Toss bananas and brown sugar together, then spread in a baking dish.
3. Roast for about 25 min, stirring halfway trough.
4. Scrape bananas and all the sugary, sticky goodness into blender. Blend.
5. Add half and half, vanilla seeds and lemon juice and blend until smooth.
6. Freeze according to your ice cream maker.
*If you don't have an ice cream maker you could add some brandy (2-4 Tablespoons-ish) to this and put in a shallow dish. Place the dish in your freezer and pull out every 30 min and beat with a handheld mixer. Tedious, but it works. The -OH keeps huge ice crystals from forming.
7. Put in freezer!
Bacon Brittle Ice cream
1/2 lb bacon (preferably thick cut), diced
2 T brown sugar
1 T butter
1/4 c maple syrup
2 c half and half
1/2 vanilla pod, scraped
2 T brandy
1. Prepare bacon for its ice cream adventure. Fry up the diced bacon until crispy. Drain well. Set aside.
2. Heat brown sugar and butter in microwave (1 min bursts) until it makes a caramely like sauce. 3. Stir in about 2/3 of the bacon and pour mixture into a greased plate or cookie sheet. Let cool.
4. While bacon brittle is cooling, make your ice cream. Mix half and half, maple syrup, vanilla seeds and brandy in a bowl.
5. Freeze according to your ice cream maker.
6. While ice cream is freezing, chop up the cooled bacon brittle.
7. When Ice cream is nearly done freezing add bacon brittle and the 1/3 you saved before (that wasn't added to the brittle).
8. Chuck in freezer in a well-sealed container.
Caramel Sauce
1.5 c sugar
2 T H2O
2 T butter
3/4 c heavy cream
1 t vanilla
1/2 t salt
1. Heat sugar and water in a pan over medium heat, swirling occasionally. DO NOT STIR (will cause your sugar to eff up... just don't do it).
2. When the sugar melts and turns brown (happens really fast) add the butter and stir a little (okay, NOW you can stir). Remove from heat.
3. Add the heavy cream and stir. It will bubble a lot, so be careful.
4. Add vanilla and salt.
4. Done. Store in fridge and just microwave when youe ready for it to be warm and gooey. Its pretty simple but for a more detailed description go here.
Mmmmm caramel sauce...
I wanted to represent the ingredients. You all are lucky I didn't throw
a strip of bacon in the background for good measure!
Bacon Brittle Ice Cream
Roasted Banana Ice Cream
Inside of de cake.
CAKE- Now I would like to say that I did have a bite of the cake. I used dark chocolate (not super dark) and did not add any sugar, and surprisingly, I liked it! I still don't think I could eat even one whole little cake, its still A LOT of chocolate. More and more though, I think its the ridiculous amount if sugar in chocolate things that I don't like. I don't have big sweet tooth (salt tooth anyone?) so maybe that's it? Maybe my tastes are changing and I am just beginning to dig the stuff. Who knows? I would much prefer a fruity dessert to a chocolaty one still. Oh and did I mention that I will be making myself a yolk-free one soon? We'll have to see how that affects it. My body refuses to digest yolks, so I cant eat the cake. One little bite is okay though... ;) As far as chocolate desserts go, molten chocolate cakes win, but this wasnt bad... just too much for me. 
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.
What is in a flourless chocolate cake you ask? Well, there is chocolate... butter... and eggs. The end. That's it?! Yes, that's it. Really. Now I am not going to lie... I was totally prepared to HATE this cake. I really don't like chocolate and this is just too much. Buuut upon making the cake I decided it didn't totally suck. I decided I would make a caramel sauce because chocolate and caramel is a nice pairing, no? Then I got a little nuts. I made roasted banana ice cream, thinking caramel and banana= bananas foster= yum. So that's cool. Chocolate cake, roasted banana ice cream and caramel sauce. Simple and tasty. Then I decided I wanted in on this bacon-in-sweet-things action. I made bacon ice cream too. So chocolate cake, bacon ice cream and caramel sauce. well it sound like it should work right? Oh and did I mention I cant eat egg yolks? Read on...
Chocolate Valentino from DB
454 g (1lb) chocolate, roughly chopped
146 g of unsalted butter
5 large eggs, separated
1. Put chocolate and butter in a bowl. Nuke in microwave for 1 minute bursts until smooth and melty.
2. While your chocolate and butter mixture is cooling, butter you baking pan (I used 4 oz Apilco ramekins).
3. Separate the egg yolks from the egg whites and put the whites into a large bowl and the yolks into a small bowl.
4. Whip the egg whites until stiff peaks are formed (do not over-whip or the cake will be dry).
5. Stir the yolks with a fork until runny and lighter.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter (some white really is okay).
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F for 12 minutes (for the ramekins).
9. Cool cake on a rack for 10 minutes, then carve around edges with a SHARP knife and unmold.
Roasted Banana Ice Cream
3 bananas, cut into 1 in pieces
1/3 c brown sugar
2 c half and half
1/2 vanilla pod, scraped
2 t lemon juice
1. Heat oven to 400F.
2. Toss bananas and brown sugar together, then spread in a baking dish.
3. Roast for about 25 min, stirring halfway trough.
4. Scrape bananas and all the sugary, sticky goodness into blender. Blend.
5. Add half and half, vanilla seeds and lemon juice and blend until smooth.
6. Freeze according to your ice cream maker.
*If you don't have an ice cream maker you could add some brandy (2-4 Tablespoons-ish) to this and put in a shallow dish. Place the dish in your freezer and pull out every 30 min and beat with a handheld mixer. Tedious, but it works. The -OH keeps huge ice crystals from forming.
7. Put in freezer!
Bacon Brittle Ice cream
1/2 lb bacon (preferably thick cut), diced
2 T brown sugar
1 T butter
1/4 c maple syrup
2 c half and half
1/2 vanilla pod, scraped
2 T brandy
1. Prepare bacon for its ice cream adventure. Fry up the diced bacon until crispy. Drain well. Set aside.
2. Heat brown sugar and butter in microwave (1 min bursts) until it makes a caramely like sauce. 3. Stir in about 2/3 of the bacon and pour mixture into a greased plate or cookie sheet. Let cool.
4. While bacon brittle is cooling, make your ice cream. Mix half and half, maple syrup, vanilla seeds and brandy in a bowl.
5. Freeze according to your ice cream maker.
6. While ice cream is freezing, chop up the cooled bacon brittle.
7. When Ice cream is nearly done freezing add bacon brittle and the 1/3 you saved before (that wasn't added to the brittle).
8. Chuck in freezer in a well-sealed container.
Caramel Sauce
1.5 c sugar
2 T H2O
2 T butter
3/4 c heavy cream
1 t vanilla
1/2 t salt
1. Heat sugar and water in a pan over medium heat, swirling occasionally. DO NOT STIR (will cause your sugar to eff up... just don't do it).
2. When the sugar melts and turns brown (happens really fast) add the butter and stir a little (okay, NOW you can stir). Remove from heat.
3. Add the heavy cream and stir. It will bubble a lot, so be careful.
4. Add vanilla and salt.
4. Done. Store in fridge and just microwave when youe ready for it to be warm and gooey. Its pretty simple but for a more detailed description go here.
Banana ice cream in foreground, bacon in background.
Mmmmm caramel sauce... 
I wanted to represent the ingredients. You all are lucky I didn't throw a strip of bacon in the background for good measure!
Bacon Brittle Ice Cream
Roasted Banana Ice Cream
Inside of de cake.
CAKE- Now I would like to say that I did have a bite of the cake. I used dark chocolate (not super dark) and did not add any sugar, and surprisingly, I liked it! I still don't think I could eat even one whole little cake, its still A LOT of chocolate. More and more though, I think its the ridiculous amount if sugar in chocolate things that I don't like. I don't have big sweet tooth (salt tooth anyone?) so maybe that's it? Maybe my tastes are changing and I am just beginning to dig the stuff. Who knows? I would much prefer a fruity dessert to a chocolaty one still. Oh and did I mention that I will be making myself a yolk-free one soon? We'll have to see how that affects it. My body refuses to digest yolks, so I cant eat the cake. One little bite is okay though... ;) As far as chocolate desserts go, molten chocolate cakes win, but this wasnt bad... just too much for me. ICE CREAM- The roasted banana was awesome!!! If you like bananas foster it tastes like that... but ice cream! Seriously Im going to spoon some out of the freezer right now... lol. The bacon ice cream was good too, but it had that hint of salty/sweet and maple flavor as well. More complex than the banana for sure. I would maybe serve it with something less in-your-face like this cake is. Maybe with a simple apple pie it would work? The choc just competes too much with it, flavor wise. But still... its bacon. Bacon ice cream. Insta-love.
My cheap set up...
Monday, February 23, 2009
Rainbow Cake.
My Step-Sister/Roomie/BFFs Bday was last weekend. I wanted to do something awesome for the cake, because at this point my family just expects me to do all the baking and make it grand to boot. I guess I dug that hole myself. Oh well, I wouldn't have it any other way. So Britny is the kind of person that will eat frozen pizzas for every meal given the choice. Its hard to accept sometimes, me being a foodie and all. This is why I didn't feel bad using a boxed mix. Cue family reacting in horror as they discover I used a boxed cake mix (thanks guys). I got the idea from Omnomicon (Jan 7, 2009 post... for some reason my hyperlink isn't working right now. Grrrr). I followed the directions on the box though, no WW for me.
Rainbow cake
1 box Duncan Hines french vanilla cake mix, prepared
1. Prepare cake mix according to the the package. I divided the cake mix into 6 colors: red, orange, yellow, green, blue and violet (ROYBV). No indigo here, sorry indigo. I used my scale to weigh the prepared batter, and decided I needed about 6.5 oz for each color so I would have an equal amount per color. Weighed out 6.5 oz into cups and set aside. Well, the last one had like 5 oz b/c I decided I needed to eat some batter. What?
2. Mix the colors according to how dark you want them in each cup. I used Wilton color pastes b/c you only have to use a little teeny bit to get a lot of color. ***Please ohmigod please make sure you get 'Wilton TASTE FREE red'. If not your cake may taste like... plastic. Do it. For me. We discovered this the hard way when making red rice krispy treats for valentine's.
3. Pour half the mix in one pan and half in the other in order (ROYGBV). Just pour in, tap the pan once to spread it and pour the next in the center. Repeat.
4. Bake according to the instructions.
Frosting
4 oz butter, room temp
8 oz cream cheese, room temp
3 cups icing sugar, sifted
1 t vanilla
1. Cream butter and cream cheese.
2. Add sugar 1/2 cup at a time and blend.
3. Add vanilla.
4. If too thin add a little more sugar, if too thick add a little milk.
5. Cover and set aside, we want it to be room temp for spreading.
Assembly:
1. After the cake has cooled, cut off the domed tops and feed scraps to nearby children/pets/self.
2. Put first layer on cake plate, cut side up and spread with frosting. Place second cake layer on the frosted first layer, cut side down. You will have a "cake sammie" with the two cut sides in the middle. This is so the cake will be ice and flat once its frosted.
3. Apply crumb coat. It will be thin and transparent but its sole purpose is to trap [rainbow] crumbs so they don't litter your beautiful frosting like a Jackson Pollock painting. Refrigerate cake for 2-4 hours, until crumb coat is hard.
4. Frost the rest of the cake to your heart's desire. I left the frosting white because I though it was a nice contrast to the inside. But, you know... its your cake so do whatever you want!
5. Enjoy.
Rainbow cake
1 box Duncan Hines french vanilla cake mix, prepared
1. Prepare cake mix according to the the package. I divided the cake mix into 6 colors: red, orange, yellow, green, blue and violet (ROYBV). No indigo here, sorry indigo. I used my scale to weigh the prepared batter, and decided I needed about 6.5 oz for each color so I would have an equal amount per color. Weighed out 6.5 oz into cups and set aside. Well, the last one had like 5 oz b/c I decided I needed to eat some batter. What?
2. Mix the colors according to how dark you want them in each cup. I used Wilton color pastes b/c you only have to use a little teeny bit to get a lot of color. ***Please ohmigod please make sure you get 'Wilton TASTE FREE red'. If not your cake may taste like... plastic. Do it. For me. We discovered this the hard way when making red rice krispy treats for valentine's.
3. Pour half the mix in one pan and half in the other in order (ROYGBV). Just pour in, tap the pan once to spread it and pour the next in the center. Repeat.
4. Bake according to the instructions.
Frosting
4 oz butter, room temp
8 oz cream cheese, room temp
3 cups icing sugar, sifted
1 t vanilla
1. Cream butter and cream cheese.
2. Add sugar 1/2 cup at a time and blend.
3. Add vanilla.
4. If too thin add a little more sugar, if too thick add a little milk.
5. Cover and set aside, we want it to be room temp for spreading.
Assembly:
1. After the cake has cooled, cut off the domed tops and feed scraps to nearby children/pets/self.
2. Put first layer on cake plate, cut side up and spread with frosting. Place second cake layer on the frosted first layer, cut side down. You will have a "cake sammie" with the two cut sides in the middle. This is so the cake will be ice and flat once its frosted.
3. Apply crumb coat. It will be thin and transparent but its sole purpose is to trap [rainbow] crumbs so they don't litter your beautiful frosting like a Jackson Pollock painting. Refrigerate cake for 2-4 hours, until crumb coat is hard.
4. Frost the rest of the cake to your heart's desire. I left the frosting white because I though it was a nice contrast to the inside. But, you know... its your cake so do whatever you want!
5. Enjoy.
Friday, December 19, 2008
Thanksgiving 2008
Well here it is! Thanksgiving day menu and pics! I went to Ecuador 2 days after Tday, so I'm just now getting around to posting this! Hope you all enjoy, and maybe get some ideas for next year! I made this for 10 people, and we still had some leftovers! Perfect size! Please email me or commen if you would like recipes (better than I have posted) or Qs!
MENU
Appetizer
Roasted pumpkin and goat cheese dip served w/ garlic croutons.
Salad
Shaved asparagus salad with cranberries, chicory, roasted pecans and lemon vinaigrette.
Main
Apple and onion roasted turkey with an herbed compound butter.
Sides
Shelley's mashed potatoes (family brought).
Shaved brussel spouts with crispy bacon, red onions and apple cider vinegar.
Fresh green bean casserole with a baby bella mushroom cream sauce.
Sausage and cornbread dressing.
Sweet potato rolls.
Condiments
Cranberry compound butter.
Pan gravy with bouquet garni.
Dessert
Pumpkin cake layered with chestnut mousse, iced with Italian meringue buttercream and served with maple ice cream.
RECIPES
Appetizer: Pumpkin/ goat cheese dip w/ garlic croutons.
Clean a sugar pumpkin, remove seeds. Roast until soft @ 350F, then scrape out insides. The shell will be sturdy and you will use this for presentation. Add 6 oz goat cheese and 3 roasted garlic cloves to the pumpkin pulp. Mix up, add salt and pepper to taste, and f needed add a little milk to thin it out. Should be texture of hummus. For the croutons: buy a baguette and slice into 1/2'' slices, toast in oven. When done remove and rub with a little raw garlic.
*I made dip ahead and reheated in microwave, croutons need to be fresh though. Everyone LOVED this dip and it was pretty easy to make.
Salad: Shaved asparagus salad.
Tear some romaine, baby spinach and arugula up. Toss in some shaved asp. To shave asp simply use a very sharp peeler and shave parallel slices of the asp, I used about 0.75# for my salad. Toss in some craisins, roasted pecans and shaved chicory. For the vinaigrette: 1 c EVOO, 1/2 c lemon juice, zest of 2 lemons, salt and pepper. Add all into a jar and shake.
*Made whole salad and dressing day before!
Main: Apple and onion roasted turkey w/ compound butter.
Combine 1/2 c butter, 2 T each chopped rosemary, thyme, sage and parsley. Rub under skin of bird. Place bird in roasting pan upside down (to let the breasts get nice and tender from the drippings) and stuff with quartered apples and onions. Cover legs and wings with foil to prevent overcooking. Place celery, carrots and onion in bottom of pan to flavor drippings (for gravy). Roast @ 325F for 3 hours, then flip and roast for 2 more. Remove foil from legs and wings and put oven at 425F. Roast for 30-45 mins, check temp (should be 165F).
Sides:...
Shelley's mashed potatoes
Shelley brought them.
Shaved brussel sprouts with crispy bacon, red onions and apple cider vinegar.
Thinly slice 3 packages of brussel sprouts (~ 3# total). Saute 1/2# bacon until crispy, then add julienned red onions. Add brussel sprouts and cook until wilted, but NOT mushy. Finish with some slat and pepper and about 2T apple cider vinegar. These were a hit!
Fresh green bean casserole with baby bella cream sauce.
Dice fresh green beans into ~1.5 inch pieces, on the diagonal. Make cream sauce: chopchopchop 24 ounces baby bellas and saute with butter until liquid has evaporated. Thinly slice 12 ounces baby bellas and add to mix, saute for about 5 min. Add about 1T flour and stir. Add a splash of white wine. Add 1 small carton heavy cream (and some milk to thin out, if needed) and simmer for about 5 min. Add some salt and lots of pepper. Blanch green beans bright green and slightly soft. Combine sauce and beans, top with onions (I just used store-bought b/c I don't want to fry onions) and bake at 350F until hot, or about 40 min.
Sausage and cornbread dressing.
Cornbread: I made according to a recipe I got at the fair this year with my stone ground cornmeal! YUMMM. 1 cup corn meal, 1 cup all-purpose flour, 1/4 c sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 1/3 butter, melted, 1 egg --- Mix and bake at 400F for about 25 min. Let cool, then crumble into about acorn size chunks. For the dressing: cook 1# ground sausage and drain, then saute 1 chopped onion, 2 celery ribs, finely chopped, and 1 carrot, finely chopped. Add the mirepoix into a big bowl and combine with 2 eggs, 1c diced apples, cornbread recipe that you crumbled and 1T chopped thyme, and rosemary and 2.5 T chopped sage. Mix and add enough chicken broth for the wetness you want. Bake at 400F for about 45 min. Consume.
Sweet potato rolls.
Okay, I winged this one... here goes. You will need one boiled sweet potato, mashed and cooled, about 2 cups. Please use a sweet potato and nothing from a can, it really matters. Cut 2 sticks cold butter together with 4 cups flour. Add 2t baking powder and 1/2t salt. Add in mashed sweet potato. Add two eggs. Add flour or milk if needed if too dry or wet. I added a little more flour. drop by spoonfuls onto baking sheet and bake at 350F for about 18-20 min. YUM.
Condiments:...
Cranberry butter.
Add 1/4 c water, 2 c cranberries and 1 c sugar to a saucepan. Turn on medium and simmer until the berries pop and you have a nice cranberry goo... about 30 min. Cool completely. Add this to 2 sticks of soft butter and that's it. You may add a little salt (I did) and more sugar if you feel its needed.
Pan gravy.
Take drippings from turkey pan, and separate the fat and the juice. Heat the juice in a saucepan with stems leftover from turkey and stuffing herbs. Make a roux with 1 stick butter and 1/2 c flour (I use Wondra) and cook until slightly golden and nutty smelling. Add hot broth 1 c at a time and whisk in like mad! I used about 6 cups. Simmer for about 5 min... its ready.
Dessert
Pumkin cake layered with chestnut mousse with Italian buttercream and maple ice cream. Start this cake the day before!
Cake: I used melted butter instead of oil, no nuts and made 2 8-in cakes, which will become four layers.
Mousse: Simply make and chill overnight, the spread between the pumpkin cake layers when you assemble it the next day.
Buttercream: THE best buttercream EVER. Also the one I make b/c I cant eat egg yolks. YUMYUMYUM. You will be eating this straight. I made it waaay ahead and stuck it in the freezer, it came out perfect with no funny flavors (seal it tight).
Maple ice cream: mix 3c half and half with 1c grade B maple syrup (better flavor than grade A) and 1t vanilla. Chill in fridge for at least 4 hours then freeze according to your ice cream maker. So simple but the flavor is amazing. I added 1/4t xanthan gum fo texture, but its not neccesary.
Salad
turkey
more turkey
MENU
Appetizer
Roasted pumpkin and goat cheese dip served w/ garlic croutons.
Salad
Shaved asparagus salad with cranberries, chicory, roasted pecans and lemon vinaigrette.
Main
Apple and onion roasted turkey with an herbed compound butter.
Sides
Shelley's mashed potatoes (family brought).
Shaved brussel spouts with crispy bacon, red onions and apple cider vinegar.
Fresh green bean casserole with a baby bella mushroom cream sauce.
Sausage and cornbread dressing.
Sweet potato rolls.
Condiments
Cranberry compound butter.
Pan gravy with bouquet garni.
Dessert
Pumpkin cake layered with chestnut mousse, iced with Italian meringue buttercream and served with maple ice cream.
RECIPES
Appetizer: Pumpkin/ goat cheese dip w/ garlic croutons.
Clean a sugar pumpkin, remove seeds. Roast until soft @ 350F, then scrape out insides. The shell will be sturdy and you will use this for presentation. Add 6 oz goat cheese and 3 roasted garlic cloves to the pumpkin pulp. Mix up, add salt and pepper to taste, and f needed add a little milk to thin it out. Should be texture of hummus. For the croutons: buy a baguette and slice into 1/2'' slices, toast in oven. When done remove and rub with a little raw garlic.
*I made dip ahead and reheated in microwave, croutons need to be fresh though. Everyone LOVED this dip and it was pretty easy to make.
Salad: Shaved asparagus salad.
Tear some romaine, baby spinach and arugula up. Toss in some shaved asp. To shave asp simply use a very sharp peeler and shave parallel slices of the asp, I used about 0.75# for my salad. Toss in some craisins, roasted pecans and shaved chicory. For the vinaigrette: 1 c EVOO, 1/2 c lemon juice, zest of 2 lemons, salt and pepper. Add all into a jar and shake.
*Made whole salad and dressing day before!
Main: Apple and onion roasted turkey w/ compound butter.
Combine 1/2 c butter, 2 T each chopped rosemary, thyme, sage and parsley. Rub under skin of bird. Place bird in roasting pan upside down (to let the breasts get nice and tender from the drippings) and stuff with quartered apples and onions. Cover legs and wings with foil to prevent overcooking. Place celery, carrots and onion in bottom of pan to flavor drippings (for gravy). Roast @ 325F for 3 hours, then flip and roast for 2 more. Remove foil from legs and wings and put oven at 425F. Roast for 30-45 mins, check temp (should be 165F).
Sides:...
Shelley's mashed potatoes
Shelley brought them.
Shaved brussel sprouts with crispy bacon, red onions and apple cider vinegar.
Thinly slice 3 packages of brussel sprouts (~ 3# total). Saute 1/2# bacon until crispy, then add julienned red onions. Add brussel sprouts and cook until wilted, but NOT mushy. Finish with some slat and pepper and about 2T apple cider vinegar. These were a hit!
Fresh green bean casserole with baby bella cream sauce.
Dice fresh green beans into ~1.5 inch pieces, on the diagonal. Make cream sauce: chopchopchop 24 ounces baby bellas and saute with butter until liquid has evaporated. Thinly slice 12 ounces baby bellas and add to mix, saute for about 5 min. Add about 1T flour and stir. Add a splash of white wine. Add 1 small carton heavy cream (and some milk to thin out, if needed) and simmer for about 5 min. Add some salt and lots of pepper. Blanch green beans bright green and slightly soft. Combine sauce and beans, top with onions (I just used store-bought b/c I don't want to fry onions) and bake at 350F until hot, or about 40 min.
Sausage and cornbread dressing.
Cornbread: I made according to a recipe I got at the fair this year with my stone ground cornmeal! YUMMM. 1 cup corn meal, 1 cup all-purpose flour, 1/4 c sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, 1/3 butter, melted, 1 egg --- Mix and bake at 400F for about 25 min. Let cool, then crumble into about acorn size chunks. For the dressing: cook 1# ground sausage and drain, then saute 1 chopped onion, 2 celery ribs, finely chopped, and 1 carrot, finely chopped. Add the mirepoix into a big bowl and combine with 2 eggs, 1c diced apples, cornbread recipe that you crumbled and 1T chopped thyme, and rosemary and 2.5 T chopped sage. Mix and add enough chicken broth for the wetness you want. Bake at 400F for about 45 min. Consume.
Sweet potato rolls.
Okay, I winged this one... here goes. You will need one boiled sweet potato, mashed and cooled, about 2 cups. Please use a sweet potato and nothing from a can, it really matters. Cut 2 sticks cold butter together with 4 cups flour. Add 2t baking powder and 1/2t salt. Add in mashed sweet potato. Add two eggs. Add flour or milk if needed if too dry or wet. I added a little more flour. drop by spoonfuls onto baking sheet and bake at 350F for about 18-20 min. YUM.
Condiments:...
Cranberry butter.
Add 1/4 c water, 2 c cranberries and 1 c sugar to a saucepan. Turn on medium and simmer until the berries pop and you have a nice cranberry goo... about 30 min. Cool completely. Add this to 2 sticks of soft butter and that's it. You may add a little salt (I did) and more sugar if you feel its needed.
Pan gravy.
Take drippings from turkey pan, and separate the fat and the juice. Heat the juice in a saucepan with stems leftover from turkey and stuffing herbs. Make a roux with 1 stick butter and 1/2 c flour (I use Wondra) and cook until slightly golden and nutty smelling. Add hot broth 1 c at a time and whisk in like mad! I used about 6 cups. Simmer for about 5 min... its ready.
Dessert
Pumkin cake layered with chestnut mousse with Italian buttercream and maple ice cream. Start this cake the day before!
Cake: I used melted butter instead of oil, no nuts and made 2 8-in cakes, which will become four layers.
Mousse: Simply make and chill overnight, the spread between the pumpkin cake layers when you assemble it the next day.
Buttercream: THE best buttercream EVER. Also the one I make b/c I cant eat egg yolks. YUMYUMYUM. You will be eating this straight. I made it waaay ahead and stuck it in the freezer, it came out perfect with no funny flavors (seal it tight).
Maple ice cream: mix 3c half and half with 1c grade B maple syrup (better flavor than grade A) and 1t vanilla. Chill in fridge for at least 4 hours then freeze according to your ice cream maker. So simple but the flavor is amazing. I added 1/4t xanthan gum fo texture, but its not neccesary.
Appetizer
Table centerpeice, hollow a pumkin, fill with water, and put flowers in... done!
Salad
turkey
more turkey
sweet potato rolls
shaved brussels
green bean "casserole"
green bean "casserole"
Plate
people eating
cake, a little lopsided...?
cake, a little lopsided...?
Monday, November 03, 2008
BEST apple spice cake ever!!! Seriously.
Dinner at the parents house. This will consist of yummy food and a walk in the woods after dinner, they want to show me the pawpaw grove. We'll need plenty of sustenance for that 20 minute journey, lol. So, I'm bringing dessert. What am I bringing? I decide on something Autumnal, you know, since its Autumn. Well, apples are a fall food, so lets make an apple cake! Hey- I saw one the other day on the kitchn website.
Print.
Buy brandy.
Bake.
OHMYDARWIN! Delicious!!!
Apple spice cake with brown sugar sauce, via the kitchn, with some edits by me.
Cake
1 c golden raisins
1 c brandy
1 c unsulphured dried apple slices, cut into eighths
1/2 c granulated sugar
2 c AP flour
1-1/2 t baking soda
1/8 t salt
1-1/2 t ground cinnamon
3/4 t freshly grated nutmeg
1/4 t fresh ground cloves
1-1/2 c packed dark brown sugar
2 large eggs
1/2 c melted butter
1/2 c applesauce
3/4 c chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, cut into 1/2 inch pieces
Additional butter for greasing the pan
Directions
In a small saucepan, soak the raisins and apples in the brandy for 20 minutes, then heat over med-low for about 10 mins. Do not drain!
Preheat the oven to 325 degrees.
Butter a 9 x 13 inch pan.
Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl and set aside.
In a large bowl (of stand or handheld mixer) blend both sugars.
Add the eggs and beat on medium speed until thickened and pale (2 minutes with a machine, 4 to 5 minutes by hand).
Add the cooled melted butter and applesauce mix to blend.
Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour.
FOLD in the dried fruit and brandy mixture, chopped pecans, and diced fresh apple.
Don’t fret about the ratio of fruit to batter — there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan.
Brown Sugar-Brandy Sauce
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Directions
Combine the butter, sugars and cream in a small, heavy bottomed saucepan.
Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while.
Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.
Cut the cake and drizzle with a little sauce... mmmmm!!!
We had about 1/4 of it left... between 5 people... since dinnertime. We're not big dessert people either! My little sis (shes 7) declared she likes it more than angel food cake and strawberries, which is her all time fave. (No worries people, I boiled off the -OH for the sis!) The sauce makes it over the top. I would think a scoop of vanilla ice cream would not be amiss. If you want coronary disease and yumminess all in one!
This picture really doesn't do it justice! It bakes up chewy and perfect, I promise!!!
Here is my tasty lunch from today. I thought I would share.
Sammie: Challah slices, avocado, lettuce, white anchovies marinated in mexican spices.
Yogurt: Im addicted to yogurt so whenever I find something new I pick it up. This was actually pretty good! Ill buy it again if I see it!
Print.
Buy brandy.
Bake.
OHMYDARWIN! Delicious!!!
Apple spice cake with brown sugar sauce, via the kitchn, with some edits by me.
Cake
1 c golden raisins
1 c brandy
1 c unsulphured dried apple slices, cut into eighths
1/2 c granulated sugar
2 c AP flour
1-1/2 t baking soda
1/8 t salt
1-1/2 t ground cinnamon
3/4 t freshly grated nutmeg
1/4 t fresh ground cloves
1-1/2 c packed dark brown sugar
2 large eggs
1/2 c melted butter
1/2 c applesauce
3/4 c chopped pecans, toasted
2 medium sized tart cooking apples, such as Northern Spy or Rome Beauty, cut into 1/2 inch pieces
Additional butter for greasing the pan
Directions
In a small saucepan, soak the raisins and apples in the brandy for 20 minutes, then heat over med-low for about 10 mins. Do not drain!
Preheat the oven to 325 degrees.
Butter a 9 x 13 inch pan.
Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl and set aside.
In a large bowl (of stand or handheld mixer) blend both sugars.
Add the eggs and beat on medium speed until thickened and pale (2 minutes with a machine, 4 to 5 minutes by hand).
Add the cooled melted butter and applesauce mix to blend.
Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour.
FOLD in the dried fruit and brandy mixture, chopped pecans, and diced fresh apple.
Don’t fret about the ratio of fruit to batter — there is a remarkable amount of fruit but it bakes into a wonderfully chewy cake.
Scrape the batter into the prepared pan and set in the center of the oven. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan.
Brown Sugar-Brandy Sauce
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed dark brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Directions
Combine the butter, sugars and cream in a small, heavy bottomed saucepan.
Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while.
Cook 5 more minutes, then remove from the heat and stir in the brandy or other liqueur.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days. To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.
Cut the cake and drizzle with a little sauce... mmmmm!!!
We had about 1/4 of it left... between 5 people... since dinnertime. We're not big dessert people either! My little sis (shes 7) declared she likes it more than angel food cake and strawberries, which is her all time fave. (No worries people, I boiled off the -OH for the sis!) The sauce makes it over the top. I would think a scoop of vanilla ice cream would not be amiss. If you want coronary disease and yumminess all in one!
This picture really doesn't do it justice! It bakes up chewy and perfect, I promise!!!
Here is my tasty lunch from today. I thought I would share.
Sammie: Challah slices, avocado, lettuce, white anchovies marinated in mexican spices.
Yogurt: Im addicted to yogurt so whenever I find something new I pick it up. This was actually pretty good! Ill buy it again if I see it!
Happy Late Halloween from Anck Su Namun (me).
Sunday, November 02, 2008
Traditional sunday roast, English style.
So I hope to be getting a science research or health care job in England in the spring. PS if anyone can help me with this I will make you lots of goodies!!! Anyhow, this has got me thinking about the food (because heck... its me!) over there. Now a lot of people think that English food is bland boring food. Not so. I have been there twice and I would say its on par with American cuisine, but less fast-foody. They are getting there though, if they arent careful. England has a long history and many classic dishes, the most comical to me being stargazer pie. They have a mecca of different cuisines surrounding them (ie Europe) and plenty of immigrants to bring delicious recipes with them (curries?). BUT there are classics too, well relatively speaking. When I think of English food I think of: PG Tipps, scones, bangers and mash, fish and chips, curry, marmite, McVities anything, roasts, full English brekkie, pasties, bubble and squeak, banoffe... the list goes and goes. Well, I decided lets try some of it before I get there. I have had several of these things, but never a roast dinner. Now let me tell you, I am not the kind of person who eats a lot of meat, let alone big hunks of it. This is precisely the reason I decided to make this dinner. I am more a fresh, light, bright flavors sort of person. I added my own little twists as you will see...
Traditional Sunday Roast, English Style
Salad with spinach, peppers, cukes and tomato.
An olive plate with kalamata, picholine and castelvetrano (my FAVE) olives and brie, goat cheese and cheddar.
Roast beef.
Roast potatoes.
Braised brussel sprouts.
Yorkshire puddings.
Pan gravy.
Meyer lemon cake with eggless lemon curd and Italian butter cream... and PG Tipps tea. :)
Buttercream. I could eat SPOONS AND SPOONS of this stuff!!! Its really addicting, and totally hides how much butter is in it! Wolf in sheeps clothes? If you're going to make it get organic butter please! PS note errant crumb in cake photo... dammit!
What you cant see under the cake is... HAAAAARRY POTTER!!! Hehe. Here are the layers for you. The family said the cake was divine, sort of like a light pound cake. BUT pound cake... and lemon curd... and buttercream?!?! Noooo. I wanted a light, airy, delicate cake and this was a bit heavy. I even used cake flour people!
Traditional Sunday Roast, English Style
Salad with spinach, peppers, cukes and tomato.
An olive plate with kalamata, picholine and castelvetrano (my FAVE) olives and brie, goat cheese and cheddar.
Roast beef.
Roast potatoes.
Braised brussel sprouts.
Yorkshire puddings.
Pan gravy.
Meyer lemon cake with eggless lemon curd and Italian butter cream... and PG Tipps tea. :)
The olive plate. I ate all the castelvetrano olives, oops (well, the one bigger green one on the right is the last one). Castelvetrano olives are mild and way less salty than regular olives. I looove them. Aged brie on left, honeyed goat cheese on right.
Roast beef. My family came over so we started to dish it and then I remembered I needed a pic. Lol. Method: used a 2.6 lb top sirloin, night before cut slits and add garlic cloves inside, then rub with seasoned salt. The next day, let rest one hour to come to room temp, then turn oven to 500F. Put in a 9x13 pan: mushroom, celery, carrot and onion scraps and a couple bay leaves, a couple thyme sprigs and a sprig of rosemary. Add 3-4 cups low sodium beef broth. Put on bottom rack of oven. Set roast on top of the pan ON THE RACK above so there will be nice heat circulation and the pan will catch the dripping juice (of which there isn't much). Cook at 500F for 15 mins the bump down to 325 for about 1-1.5 hours. Cook until the internal temp reads 135F, that will give you a med rare center. To make the gravy: strain the pan with the drippings into a bowl, discard scraps. Make a roux on the stove top by heating 3T butter and 3T flour over med heat until light golden. Slowly add the juices from the pan (about a cup at a time) and whiskwhiskwhisk! Drop heat to med-low and simmer for a few mins to thicken. Done deal.
Yorkshire puddings. 4 eggs, 1/2 c milk, 1/2 t salt, 2 c flour. Mix until looks like thick pancake batter. Heat oven to 425F. Put 1t oil (I used EVOO but you can use any oil, shortening or fat like bacon grease) in each of twelve muffin tins. Put into oven until HOT and almost smoking. Pull out oven rack and add some batter into each muffin cup. It should sizzle! Push rack back in and bake for about 25mins, until tall and golden, with some browning on the edges. Mine are hollow, you just cant see it.
Roasted potatoes. I used Nigella Lawson's recipe, with mods. Peel some potatoes. cut into large chunks. Biol for mins, drain. Put into pot and shake up to bash up the edges a little. Add 2T course cornmeal and shake again. Spread onto greased baking sheet and bake at 425F for 45-60mins. Crispy on the outside, soft on the inside. I also made Brussel sprouts but no picture of those. 
Here is my meyer lemon cake! YUMMMM. I served it with some PG Tipps tea. Cake recipe from the accidental scientist, its a little dense, but maybe I did something wrong? I wonder how hers turned out? I think next time Ill just make it 4 eggs and no meringue, and add more leavening. Eggless meyer lemon curd (b/c I cant eat very much yolk or my intestines hate me): 1/4c water, 1/2c sugar, 3T cornstarch, 1/2 c meyer lemon juice. Microwave for 3 mins, until thick and... well, goopy. Then add 1T meyer lemon zest and another 1/4c meyer lemon juice. Let cool and whip until spreadable. I made IMBC (italian meringue buttercream) from Joe Pastry, which is kick ass! Go to the site and be amazed, for real. Don't forget the crumb coat on the cake people! It sort of sticks the crumbs into the cake so you have a nice, crumbless frosting job. Crumb coat-fridge-real coat of IMBC-smooth with a hot spatula. I made 2-8'' cakes and cut those into halves, so I would have 4 layers. I smeared lemon curd thickly onto the top and bottom layers and raspberry jam into the middle one. There will be some leveling off of the sides vertically, so you get easily frostable sides. I made some candied meyer lemons to decorate with!
You could use regular lemons, I just had a little zest and A LOT of juice leftover from my limoncello batch, 18 lemons and 1500mL of vodka!
Here is my meyer lemon cake! YUMMMM. I served it with some PG Tipps tea. Cake recipe from the accidental scientist, its a little dense, but maybe I did something wrong? I wonder how hers turned out? I think next time Ill just make it 4 eggs and no meringue, and add more leavening. Eggless meyer lemon curd (b/c I cant eat very much yolk or my intestines hate me): 1/4c water, 1/2c sugar, 3T cornstarch, 1/2 c meyer lemon juice. Microwave for 3 mins, until thick and... well, goopy. Then add 1T meyer lemon zest and another 1/4c meyer lemon juice. Let cool and whip until spreadable. I made IMBC (italian meringue buttercream) from Joe Pastry, which is kick ass! Go to the site and be amazed, for real. Don't forget the crumb coat on the cake people! It sort of sticks the crumbs into the cake so you have a nice, crumbless frosting job. Crumb coat-fridge-real coat of IMBC-smooth with a hot spatula. I made 2-8'' cakes and cut those into halves, so I would have 4 layers. I smeared lemon curd thickly onto the top and bottom layers and raspberry jam into the middle one. There will be some leveling off of the sides vertically, so you get easily frostable sides. I made some candied meyer lemons to decorate with!
You could use regular lemons, I just had a little zest and A LOT of juice leftover from my limoncello batch, 18 lemons and 1500mL of vodka!
Buttercream. I could eat SPOONS AND SPOONS of this stuff!!! Its really addicting, and totally hides how much butter is in it! Wolf in sheeps clothes? If you're going to make it get organic butter please! PS note errant crumb in cake photo... dammit!
What you cant see under the cake is... HAAAAARRY POTTER!!! Hehe. Here are the layers for you. The family said the cake was divine, sort of like a light pound cake. BUT pound cake... and lemon curd... and buttercream?!?! Noooo. I wanted a light, airy, delicate cake and this was a bit heavy. I even used cake flour people!
Well, that's the wrap up for my Sunday roast dinner! Hope you liked it and if you have any Qs or suggestions... please comment! GObama!
<3
Friday, October 24, 2008
Summer catch up.
Well, its been a fair bit snce Ive written a blog. I guess Ill do a summertime overhaul to share with you some good summery foods. Since its October now, Ive been eating a lot of Fall-like foods, so I was craving a salad today. One last summer hurrah, Here we go...
A morel mushroom pilaf. I think you all may have a clue that morel hunting season is months-past, but You know, Im doing the summer clean out to catch you all up! My stepmom collected morels and gave me some, and I was happy to geez... HAVE to think of something to use them in! :) I did a couscous with parm and morels, peas and onions, used chicken stock (homemade, der). Yum, I think I will demand manymany more morels next year!
Lavender blossoms and a watermelon cooler. I beleive this was after a mud volleyball tourney! Watermelon + water (more than you'd think) + sugar + lemon sorbet = yumminess! Just add everything into a blender and bleeend.
Strawberry pie. Sorry, camera skills suck! SO easy and SO good! I was eally suprised by this. The flavo is so intense (with those summertime berries), I got way more than I was expecting. I think I made this pie like 4 times, to rave reviews. Recipe from Gourmet via YumSugar: http://www.yumsugar.com/1734253
Stuffed grape leaves (Dolmades). There is a gapevine at the 'rents house, so I collected 75 and went to town! These are obviously a summer dish b/c I HATE using jarred grape leaves. What a watse! Get the tender leaves, and make sure they are pesticide free! Made with lamb, rice, onion, mint, dill (NO cinnamon or allspice), lemon and served with tzaziki. They were very delicious. Took some time to make, but worth it... especially with the fresh grape leaves.
Molten chocolate cakes. Okay, these arent summery per-se, but I made the for my Daddys bday in summer, so they were summery for me! He turned 52 (but looks 40... please let me get that gene!) and after dinner we did what classy people do. Attacked him with water balloons! Ha! Well, these are REAL molten cakes, not the kind with the truffle in the middle. Melt chocolate, add eggs and sugar and salt and a little flour, bake at 425F for 8 mins, until not done (hey, they are molten chocolate cakes, right?) , remove, turn out, add cream and eat! Yummy, and I dont like chocolate!
Water ballon fight. Daddy, Shelley (step parent), Sarah (little sister). Im behind the cam. And Ill leave you with this:
AAAHHHHHHHH!!! Happy Halloween! GObama! <3
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