Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Instead of the Daring Baker recipe, I used this recipe from Food Lover’s Odyssey. It uses genoise cake instead of chiffon, meaning the eggs aren’t separated but are heated and then beaten to make a foam, and it uses an ungodly amount of butter to make the cream stand up instead of gelatin.
I used half the amount of butter it calls for – the strawberries in the center of the middle layer did most of the work of holding the cake up. My boyfriend and I picked the strawberries ourselves! And the blueberries came from the same farm.
The cake shrunk as it cooked, naturally, so my springform pan had a little extra room when I used it as a mold for the center layer. The result was the strawberries hanging kind of low. If I had started with the cream it probably would’ve worked better.
Regardless, it was delicious! Decadent and summery at the same time. We ate it on the Fourth of July. I would definitely make it again, but probably in the structure of a regular cake just to make my life easier.
Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
I was a little daunted by the idea of making my own phyllo dough. Even Alton Brown doesn’t make his own phyllo dough when he makes baklava. I have now made something more from scratch than Alton Brown. But I did decide to compromise. I made the bottom layer myself and used store bought dough for the rest. I also tweaked the classic recipe by making mine round and using maple syrup instead of spiced honey. I liked the idea, but I don’t think the spices that you mix in with the nuts complement the maple flavor that well. I doubt it’s the cinnamon, so it’s probably the allspice or the clove, or both, that’s not playing nice with maple. That didn’t stop my friends from enjoying it, though.
The full recipe is here. I’ll just add a tip for rolling out the phyllo dough, if you are ever possessed to do this yourself. It’s not as hard as you’d think, and you can use a regular rolling pin even though they suggest a wooden dowel. But when you roll out dough, you create new surface area, and so even though you floured the dough and the counter, you still get sticky areas. If you’re rolling out something this much, you have a lot of sticky area. So I tried buttering my work surface instead of flouring it. After rolling a piece, it came right off of my counter instead of needing a lot of gentle prodding like before. And then I had a head start on the buttering that you do to make the baklava.
I only baked mine once, for about 30 minutes, whereas the recipe has you do that twice. Mine probably could’ve used some more time in the oven, but I think another full 30 minutes would have been too much.
I have not yet taken pictures of this ice cream, but that’s no reason to deprive you of the recipe, which as far as I know, you will only find here.
Last summer, I made more ice creams than I told you about. Sorry. One of them was made solely and exclusively out of the following ingredients:
I had calculated that coconut milk – the regular kind, not light or anything – has just about the amount of fat that I like in my ice cream, somewhere around 18%, like light cream. It has a similar sugar content to the milk I have in my fridge, which is probably a little different from light cream, but close enough that I kept the amount of sugar roughly the same.
So I made ice cream thusly:
1 can coconut milk (1 3/4 cups)
scant 1/2 cup coconut sugar (my rule for sugar is to divide your amount of milk by 4, by volume) (yes, you can use regular sugar if you’re not hell-bent on all coconut all the time)
Dissolve sugar in milk, heating gently if necessary.
(I think I actually used 2 full cups of coconut milk and a full half cup of sugar that time, hence the two cans.)
The texture was good. The flavor was good until I caught something…strange. Not really bad – people ate it – but not what I want my ice cream to taste like. Sort of a cooked flavor. The coconut sugar has a pleasant caramelly flavor, but I think it’s the coconut milk that’s to blame.
So I intended to try again with a different brand of coconut milk, but I misremembered which brand I used last time and did it over with the exact same one. Haha. But this time, I tasted the coconut milk and decided it was still going to add that funny flavor, so I fought back with:
the juice of half a lime
some vanilla extract
a dash of salt
It worked. It still has a musky coconuttiness about it, but I liked the ice cream this time. The lime was not detectable. I suspect that even more lime juice would give an even yummier result, without compromising the texture too much. I also suspect that the amount of sugar could be reduced a tad (indeed, most recipes I’ve looked up that use coconut milk call for less sugar).
If you know your stuff about ice cream (and precious few people do, alas), you might wonder why I’m not using any sort of thickener to improve the texture. That’s the beauty of canned coconut milk! Not only does it have the right amount of fat, it also has guar gum already added to it to minimize the freaking out of Americans upon seeing their coconut milk separate. Guar gum is the preferred thickener of the ice cream industry, and is made from a plant. So this ice cream is really simple to make, and it’s vegan and dairy-free. Now you understand why I’m so set on getting past this flavor issue, right? I think if you add strong flavors to it you should be fine, and even if you don’t, coconut enthusiasts should enjoy this recipe with the splash of lime juice.
Things to try:chocolate coconut ice cream, lime coconut ice cream (don’t think I wasn’t singing “you put de lime in de coconut and shake it all up” while making this), pina colada ice cream, mango coconut ice cream. Also, in the spirit of two-ingredient ice cream recipes, that ice cream made from banana and chocolate. Bananas don’t usually excite me, but there are these chocolate chip banana bread muffins at a local coffee shop that are so amazing, I’m willing to give all banana-chocolate creations a try.
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
So yeah, it was supposed to be maple mousse. But I got inspired to have a Red and Black party, so I made chocolate mousse in red tuiles. I shaped the tuiles by putting some in mini muffin tins and draping others over the tops of wine bottles, so that they made bowls to hold the mousse. They came out looking like rose petals.
Make zabaglione. (A sweet custard with an alcoholic liquid. Traditionally marsala wine; Julia’s recipe used rum; I used cognac and it was delicious.) This is done by heating the ingredients in a double boiler until thick enough to coat a spoon, and then beating (an electric mixer is a good idea) off the heat (with the bowl in cool water, even) until lighter in color and thick enough that when you drip some, a trail remains.
12 egg yolks (I bought jumbo by accident so I used 10)
6 Tbsp cognac
3 Tbsp water
Make meringue. Beat egg whites; when it’s all opaque, add the sugar. Keep beating until peaks form but aren’t too stiff.
12 egg whites
3 Tbsp sugar
a few pinches of salt
1 tsp cream of tartar
2 tsp vanilla
Gently mix the first two together and then fold the meringue into that. This means you’ll be eating uncooked egg whites. If you’re not ok with that, make a Swiss meringue instead, which is where you heat the egg whites and sugar to 160F before beating them.
This mousse was amazing, y’all. Totally worth all the different ingredients and components. The zabaglione alone was amazing, I’ll definitely make that again.
I did run into a hitch – my chocolate emulsion broke. I googled around about this and came to the conclusion that humans do not fully understand chocolate, because what I found didn’t make a lot of sense. But basically, I think it broke because I heated it too much, and what ended up working was cooling it in the fridge, and then heating it again, very slowly. I tried this trick where I took just a little of it and mixed it with some heated corn syrup. That bit re-emulsified, but as I added more of the broken mixture to the fixed mixture, it got fixed and then I added too much and it all broke again. So I guess that last addition of broken mixture lowered the temperature too much. So, chop your chocolate and butter before starting, so everything can melt fast and evenly, and if you run into this problem, cool and reheat slowly.
Now the tuiles. I used this recipe without the almonds, and multiplied by 4. These were really simple, and I had been so worried! I used LOTS of red food coloring, and flavored them with cinnamon, but then added a little cocoa powder too because I wanted the red velvet color to come out right. I didn’t add any liquid to the recipe to make up for this; maybe if I had they would’ve come out a little crispier, like I expected, but the texture they had was good for shaping them. I’d skip the cinnamon next time; I wanted a red flavor to go with the red color, but I wasn’t crazy about the result.
Finally, I made some cayenne syrup to go on top.
1.5 cups water
1.5 cups sugar
1 teaspoon cayenne pepper
Boil until the thread stage, 130F. Unfortunately, even though I stopped at the thread stage, mine eventually crystallized. But it was a nice mixture of hot and sweet, and I love spice with my chocolate.
The official drink for the party was something that’s apparently called Devil’s Blood – it’s a vodka cranberry with black vodka. I layered it by pouring the vodka from a measuring cup over the back of a spoon onto the cranberry juice, which worked well.
I used 545g of bread flour (the recipe gave a range for the amount of flour, and didn’t specify the type), and it was perfect. The dough started out sticky and wasn’t anymore at the end of kneading.
I changed the shape of the bread/cake. It was supposed to be rolled into a log and then made into a ring, exactly like the December challenge (especially because I filled my December challenge bread with this method instead of by mixing things into the dough). I decided I would rather have my friends share the work with me and try something new, so I had a few people over and we each took part of the dough and rolled it up croissant-style: cut into an acute isosceles triangle, put fillings on it, and roll from the short edge to the point.
I’m in a cold climate, and since I was having people over to shape the bread, I wanted to make sure it rose on time. So for the first rise, I put the bowl of dough in the oven with just the pilot light on. It worked great.
For fillings, we used meringue, chocolate chips, chopped pecans, and dried cranberries. Delicious.
I tried to do an egg wash the lazy way: rub some meringue on top. It came out looking like bread with a little meringue rubbed on top, haha.
I baked mine for about 18 minutes, which is shorter than the recipe says, which is expected given that mine had more surface area, and that my oven is crazy. My thermometer read about 205F when they were done.
You’re supposed to let bread cool first, but we ate them hot, and they were great! I had no problems with this dough, so I would definitely use that recipe again.
The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestlé Florentine Cookies.
I’m sick. I made panna cotta but I skipped the cookies (I’ll get to them sometime this semester, I’m sure). I don’t feel like writing a post or taking pictures, but I made a cardamom and vanilla flavored panna cotta that I thickened with a gelatin substitute made of a combination of thickeners, and it turned out having a tapioca pudding type texture, except firmer than pudding. Lumpy. Not how panna cotta should be. So stick to gelatin (or agar agar).
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
It’s my first Daring Bakerversary! I’ve been a Daring Baker for a whole year now. Yay.
Normally I just post the pdf of the recipe and leave it at that, but this recipe needs some tweaks, I think.
It says to make the sponge cake batter first and then the decorating paste that goes under the sponge cake as it bakes, even though the batter runs the risk of deflation and the paste needs to be frozen for 15 minutes before baking. That’s just silly.
So first, make the decorating paste. But unless you’re planning to forget the whole joconde thing and make 3 dozen cookies out of it, for goodness sake don’t make as much as they say. I halved it and had way too much. Here’s half of the cocoa version (ie, what I made):
7 tablespoons/100g unsalted butter, softened
100g Confectioners’ (icing) sugar
100g egg whites (I used the kind in a carton so I didn’t have to worry about fractions of eggs)
85g cake flour
30 g cocoa powder (sifting this with the cake flour is not actually necessary)
Cream butter and sugar.
Add dry ingredients.
Pipe or otherwise make a design on a Silpat on a jellyroll pan. I bought a Silpat especially for this, because parchment paper usually gets warpy in situations like this. They say to put the jellyroll pan upside down; that’s fine, but it’s also ok to do it right-side up if you have an offset spatula.
Freeze for 15 minutes, till hard.
Meanwhile, make the cake batter.
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
Whisk dries together (not granulated sugar).
Add whole eggs.
Add melted butter. (Another place where I disagree with the recipe. I did it this way, nothing exploded.)
Separately, beat egg whites. When frothy, add granulated sugar. Beat to stiff peaks.
Fold egg whites into batter.
Take the frozen paste out of the freezer.
Pour cake batter onto jellyroll pan. Spread into an even layer (using offset spatula if you have one). Remember cake decorating technique: pour it all in the middle and then spread from the middle.
Bake at 475F for 7 minutes. They said 15 minutes; clearly that was too long for my crazy oven, but I think that’s too long for anyone. We’re talking about less than a half-inch of sponge cake here.
Cool for a couple of minutes, then flip onto parchment paper.
Cut into strips with the same width as the height of your mold (or the height that you want your joconde to be, if not the full height of the mold).
The fillings were up to us. I made what was supposed to be a brownie, with my very own recipe! I looked at several other brownie recipes to get a general idea of how much chocolate should go into them, and then brownie-fied Smitten Kitchen’s Blondie recipe using MATH. Here’s the Blondie recipe:
1 cup flour
1 cup sugar
1 stick butter
Here’s the rationale behind my browniefication thereof:
1 cup flour minus 1/3 cup, to be replaced by cocoa powder
1 stick butter minus 1 Tbsp, to be replaced by the fat in the chocolate I use
1 cup sugar minus 2 Tbsp, to be replaced by corn syrup, which is more hygroscopic (will keep it moist)
And my final brownie recipe:
2/3 cup flour
1/3 cup cocoa powder
7 Tbsp butter
30g dark chocolate
7/8 cup sugar
2 Tbsp corn syrup
Melt butter and chocolate.
Add sugar, corn syrup, egg, and cocoa powder.
Bake at 325F for 30 minutes.
It turned out denser than I expected, but definitely not dry and definitely very chocolatey. I never thought I’d do this, but I might add a little baking powder next time.
I also made champagne mousse using this Epicurious recipe. I added a little extra champagne and that wasn’t the greatest idea, because it didn’t thicken much until I gave up and let it cool. But it worked. It was very sweet, probably due to the sweet pink champagne I used. It doesn’t make very much.
I put a layer of my joconde sponge cake on the bottom (so the bottom of your slice is pretty!), then some strawberry jam, then the brownie, then a layer of the chocolate decorating paste (since I had so much extra), then the champagne mousse, and there was still room. So I made some whipped cream with very little sugar, as a nice light finish to a very rich and sweet dessert.