strawberries Archives - Parsley, Sage, and Sweet

Peanut Butter (or Almond Butter) Matzo Brei with Fresh Strawberry Syrup or Jam

March 27, 2013 at 9:09 pm | Posted in Breakfast, Fruit, Holiday, Jams/Jellies | 26 Comments
Tags: , , , , ,

I wanted to make Egg Foo Yung.

Peanut Butter (or Almond Butter) Matzo Brei with Fresh Strawberry Syrup or Jam

It was cooking class in 6th grade, mid-Passover.  The teacher said those of us who observed Passover would be making Matzo Brei and everyone else would be making Egg Foo Yung.

“Can I have a show of hands of those who observe Passover, please?” she asked with an evil glint in her eye.

Continue Reading Peanut Butter (or Almond Butter) Matzo Brei with Fresh Strawberry Syrup or Jam…

Chocolate Chunk Strawberry Malted Yogurt Loaf for Twelve Loaves

August 1, 2012 at 10:17 pm | Posted in Breads, Cakes, Dessert, Fruit, Twelve Loaves | 66 Comments
Tags: , , , , ,

Remember when I announced that there was a new bread baking challenge in town called The Bread Baking Society and I participated in the focaccia theme last May?  Well that new bread baking challenge is now a NEWER bread baking challenge.  My friend Lora, of Cake Duchess, the brainchild behind The Bread Baking Society, has decided to give The Bread Baking Society a small makeover and has invited me, her Mom, Elizabeth of food and thrift,  Barbara of Creative Culinary, and Jamie of Life’s a Feast along for the ride.  Say hello to Twelve Loaves, and below is what it’s all about and the rules – beautifully written by Jamie and beautifully copied and pasted by me!

Chocolate Chunk Strawberry Malted Yogurt Loaf
Twelve Loaves
was created to inspire you to bake more from scratch at home, in your kitchen. Bake along with us every month and discover and rediscover the joys of home baking for your family and friends. We know it’s not an easy task and we are here to inspire you along the way. A Baking Revolution!

What unites Twelve Loaves and all of you? We love baking from scratch because people love eating real bread, real cakes, delectable treats right out of the oven. Together we will discover new recipes and learn and master new techniques, discover flavors, textures, new ways to experience bread at the table with family and friends. 12 months, 12 baked goods, 12 challenges… so get baking!

Our very first Twelve Loaves theme for the month of August is Bread with Summer Fruit.  Bake a bread, yeast or quick bread,  loaf or individual, filled, stuffed, studded or topped with your favorite fresh summer fruit or berries.

Chocolate Chunk Strawberry Malted Loaf

Just follow the rules, it’s as easy as pie:

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to Lora, Lisa and Jamie’s blogs. Please make sure that your Bread is inspired by the theme! This is obligatory if you would like your link to be included!

2. Please link your post to the linky tool at the bottom of Lora, Lisa or Jamie’s blog. It must be a bread baked to the Twelve Loaves theme.

3. Feel free to promote the Twelve Loaves by proudly displaying the Twelve Loaves badge in your Twelve Loaves post as well as in your sidebar! It isn’t mandatory but is a nice way to get the word out!

4. Have your Twelve Loaves bread post up any time in August..the deadline is August 31, 2012.

Chat with our hostesses : Jamie @lifesafeast Lisa (me)  @parsleynsage Lora @cakeduchess Barbara @CreativCulinary

Now, Get Baking!

With that said..I’m the hostess with the leastest.  Jamie made a gorgeous chocolate  chip cherry maple challah, Lizzy made a stunning, limoncello glazed blueberry – peach bread , Barbara made a luscious cherry bread with  a crunchy cinnamon almond topping, and Lora made a beautiful blueberry cream cheese braid.  I made a quick bread..because it was well..quick and I wanted to bake with them, not just put up an announcement.  However..this quick bread is kind of special.  The title says it all…malted, as in malted milk powder is added to the batter.  There are malted layer cakes, malted milkshakes, malted milk balls, and I even saw some malted pancakes and waffles on the internet a few months ago, so why not malted quick bread?

Chocolate Chunk Strawberry Malted LoafMy kitchen timer didn’t go off.  8 minutes over baked.

I love most anything that has malted milk powder in it.  One summer, years ago, there was a Dairy Queen about 15 minutes from where I lived at the time.  Every time I passed it..which was often, I pulled in and ordered either a strawberry or vanilla malted milkshake.   I still remember that first icy sip on those warm, summer nights, the malty flavor tickling my palate in such a good, good way .  Unfortunately, that Dairy Queen was soon knocked down, replaced by a drive-through bank and wouldn’t let me withdraw a malted milkshake.

Soon I was knocking back boxes and boxes of malted milk balls to satiate my malted addiction.

Discovering malted milk powder in the supermarket was a happy day for me, and for the rest of that summer I was making my own vanilla malted milkshakes.  They were not even close to the ones I used to get at Dairy Queen, (I can never get a milkshake or malt as thick and creamy as the ones you get at any ice cream establishment – no matter how much ice cream I add.  What’s the secret?) but the malted flavor still hit the spot.

Regardless, I think every artery in my heart is glad that DQ went away, as well as my belly and butt.

Chocolate Chunk Strawberry Malted Loaf

Having said all that, the flavor the malted milk powder in this quick bread/cake..along with chunks of fresh strawberries and Valrhona chocolate, is out of this  world and reminiscent of a malted milkshake.  The thing is…how do you describe the flavor of malted?   I’ve pondered this over and over, and I cannot find any adjectives that fits.  Anyone?  Beuller? Beuller?

I took a base recipe for quick bread/loaf cake from the Joy of Baking, made a few base changes to it..and then went to town .   I love how it turned out, an explosion of fresh strawberry and creamy, melted chocolate throughout the super moist, malted vanilla loaf.  Strawberries may not bake up very pretty, as you can see in the photos, but who cares if it tastes good?

Initially I was going to use a variety of fruits, minus chocolate, in this bread – sticking with my ‘eat the rainbow’ theme this summer, but then decided it was overkill.  Plus, I couldn’t find a green fruit I felt would work well.  Cooked kiwi?  NO.  Kiwi loses a ton of flavor when cooked, unless made into a jam with loads of sugar. Green grapes?  Nahh – better eaten out of hand.

Chocolate Chunk Strawberry Malted Loaf

That said, I do have one regret.  I wish I had topped the bread with more strawberry slices and chocolate chunks.  I sliced up one strawberry and placed it on top with a sprinkle of malted milk powder.  The batter rose over half the strawberry slices, leaving me with three slices playing peekaboo, instead of the original six, front and center.  So, if you do make this..I suggest a good amount of strawberry slices, chocolate chunks and malted milk powder on top. Not only will it look better, but it’ll add more texture, and flavor, of course.

Finally, once again, you have the whole month of August to link up your summer fruit bread..any kind of bread..no yeast required.   Just click on the linky below and follow the directions.  Don’t forget to tweet (if you use Twitter – not required) your fruity creation @TwelveLoaves with the hashtags #TwelveLoaves and #getbaking !

Chocolate Chunk Strawberry Malted Loaf
You can use any recipe you’d like..including any of ours! The sky is the limit..as long as your bread contains summer fruit.

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Chocolate Chunk Strawberry Malted Loaf
Adapted from Joy of Baking, with my revisions

1/2 cup (4 oz) unsalted butter, room temperature
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
3/4 cup malted milk powder
1 1/2 cups fresh strawberry chunks ( I quarted each strawberry)
1 cup good quality semisweet,milk or bittersweet chocolate. cut into chunks (I prefer this over chocolate chips because it remains melted and gooey long after baking)
Extra flour for coating the chocolate and strawberries
extra strawberries and chocolate chunks to top the bread..which I wish I had done!

DIRECTIONS:
1.  Stir the malted milk powder into the sour cream or yogurt and let dissolve while you prepare everything.

2.  Combine the flour, baking powder, baking soda and salt in a bowl.  Set aside.  Preheat oven to 350 degrees F.

3. In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and continue to beat until light and fluffy.  Add eggs, one at a time, beating until combined before adding the next egg. Beat in vanilla extract.

4. On low speed, alternately add the flour mixture with the sour cream or yogurt malted powder mixture…ending with the flour, beating until just combined and uniform.

5.  Place the strawberry and chocolate chunks in a strainer over a bowl or garbage can, and coat them with flour, about 1/4 cup…shaking off the excess flour into the bowl or garbage can beneath it.

6.  Fold the flour coated strawberries and chocolate into the batter gently, (the batter will be a little thick).

7.  Pour and scrape the batter into a lightly greased and floured 9 x 5 – inch loaf pan.  Top with extra strawberry chunks, chocolate chunks and a big sprinkle of malted milk powder.

8.  Bake at 350 degrees F for 60 – 65 minutes, until the loaf is puffed, golden brown and a skewer inserted in the center comes out clean. Let cool on a wire rack for 10 minutes, then remove from pan and let cool on rack fully before slicing.

9.  Keep any leftovers refrigerated, for about two days at most. although I doubt you’ll have any leftovers!

Chocolate Chunk Strawberry Malted Loaf
Bad Boy First Love Part 16 will be coming soon.  I couldn’t hit that zone..and when I don’t hit that zone..I don’t flow..and when I don’t flow..it sucks, which has happened in about half or more of the parts.

Bookmark and Share

Almost Sweet NOTHINGS – Eat the Bowl Part Two

April 30, 2011 at 10:13 am | Posted in Cakes, Cookies, Daring Bakers, Dessert, Puddings | 55 Comments
Tags: , , , , , , , , , , ,

So everything went horribly wrong – but then it went a little right, but not after much cursing, screaming, and a mess of epic proportions.  Then my knee acted up due to a big storm, delaying this entry even more.  I’m now three days late.  I think that’s a record for me.

That’s how I’m going to begin this entry because everything did go horribly wrong.  Ultimate FAIL, disaster.  I planned out this latest Daring Baker’s Challenge last week.  I tried to plan it out weeks before, but every time I came up with something, either someone else had done it, or after much thought, I decided it was A) Too much trouble since it might not work, B) Probably wouldn’t work, or C) Not cohesive.


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!

I’m not going to get into the details of what went horribly wrong with my first idea, since I plan on doing it again, within a few weeks, but I will tell you that I had everything ready to go except for two components, both forgotten about when it came time to put everything together for photographs.

I had the post written out, the photo area set up, and planned to have this up by 11:59 pm April 26th – one minute before the clock struck April 27th.  Then I would get a good night’s sleep, dreaming of my next entry.  All sounds great, huh?  Well, I never slept, because I ended up working on a completely different idea all night long – had to start from scratch using Plan B, and Plan B, although pretty, didn’t initially work out very well either.

This month is the sweet version of edible containers, and I almost didn’t have a container, just a stand, stump..whatever you’d want to call a small round of french toasted pound cake.  BUT, I persevered, and let my mousse stand tall in it’s own, edible container, although that really didn’t turn out how I wanted either.  Beats the stump container, though.

I can tell you what went wrong with Plan B.  When Plan A, which I loved, backfired on me at the very last second, I decided I would make little entremet like cakes, since our lovely hostess asked us to make an edible container to hold this yummy maple mousse recipe she provided.  Mousse cakes, love them, in case you didn’t know.  A joconde as my ‘container’, then maple mousse and whatever else struck me while preparing it.

So, i had some joconde left over from the Joconde Imprime/Entremet challenge last January, in the freezer.  I let it defrost, still calm and sure this was going to be a piece of cake..ha ha.  As the joconde defrosted, I made the mousse, candied some bacon  (part of this challenge was the option of pairing the mousse with candied bacon – I decided a little wouldn’t hurt, although I’m still not sold on meat in sweets), then thought long and hard about what else I wanted to add to these little towers of maple mousse.

I decided on a strawberry confit of a sort (I felt the addition of bacon afforded me that right – heh), -diced strawberries macerated with a little sugar, then combined with a bit of finely diced candied bacon, a grind or two of black pepper, and a bit of gelatin to stabilize it so it would remain suspended in the middle of the mousse, a surprise in the center!

This is the moment I first blew it.  A ‘What was she thinking?’ moment.  I could have sworn I had gelatin leaves and powder left.  I didn’t, I should have double-checked.  It was now 2 am, nothing open.  I saw a box of strawberry JELL-O. I felt this was genius in a pinch, just a little bit to set it up, completely forgetting all the red food color in a package of strawberry JELL-O.  Enough said, my inner cloud of strawberries and bits of bacon now looked like Leatherface stopped by for dessert.  Oh, and it didn’t ‘suspend’ in mid-mousse because of the clockwork red JELL-O blood-letting seepage into pound cake crumb labrynith.

Oh well, at least the flavors were there.  The contrast of slightly tart strawberries and bacon bits with this maple mousse, was sublime ( I tasted A LOT of the two together to make sure before layering), although some might find it odd, trust me on this one.

    Hershey’s chocolate syrup is NOT recommended as a substitute for joconde paste.  Stripes of fudge was my hope, until I tried to pull off the parchment paper.  One of my stupidest baking moments lol

Now that I had everything ready to go (it’s still early enough to finish and get a good night’s sleep, at this point) I returned to my defrosted joconde.  All I needed to do was cut some circles and strips to line the mousse rings – then pour the mousse – strawberry confit – mousse.  Whoohoo, sooo easy!!  The joconde is actually the biggest pain in the butt when using one for an entremet, the mousses and any other components are usually simple and fail proof.

I didn’t have to make it again because here it was..READY to go (Thank you, freezer!)!  I anxiously unwrapped it.  As I removed each sheet, it started to fall apart in my hands.  WTF??  Removed another piece more carefully, it felt very delicate, and not right – I’m suspecting freezer burn here – zip-not-lock-completely.  I placed it down verrry gently on a sheet pan, and started to cut – then gingerly lifted the cut piece up, insta-disintegration.  Soon I was whimpering into a sea of wet crumbs, chocolate and vanilla crumbs – not even a joconde paste stripe remaining or remotely recognizable.  Now what???  I need to think of something, quick!

Against my better judgement, especially since there was a lot of humidity in the air that day, I decided to make another joconde/imprime.  I would make a walnut sponge, and forget about the damn joconde paste!  Again, against my better judgement, and ‘What was she thinking?, NUMBER TWO, I hastily grabbed a bottle of Hershey’s chocolate syrup from the fridge and went all Picasso on parchment paper – then chucked it in the freezer and made the sponge.  Yes, good chance this won’t work, but also just as good a chance it will.

Here’s a lesson learned –  it’s not a good idea to ‘try’ or experiment with something when you’re on a sort of deadline – better to stick with something tried and true.  You guessed it, didn’t work!  See photo! I should have avoided the Hershey’s syrup – who cares if I had an undecorated  ‘container’ of simple, walnut sponge?  Lesson learned, lesson learned, lesson learned – yeah, whatever.

I grabbed a frozen pound cake and cut out circles to fit in my mousse rings, then french toast battered and fried them up.

So, this was my container, a circle of french toasted pound cake.  That’s a stand – a stump.  Kind of sad, isn’t it?  Well, since I was already late, I decided to give one more container a try, a more tried and true one.  Hazelnut lace cookie bowls.  However, a little twist.  I added a tiny bit of chopped, partially cooked bacon to the lace cookie batter.  Voila.  Now I have an edible container, and it’s three days late.  Most Daring Bakers have probably moved on and won’t see it.  The reveal thread is rife with tumbleweeds.

If you want some more recipes for edible containers. and a recipe for vegan maple mousse, click HERE.  To see all the cool edible containers created by my fellow Daring Bakers, click on the links to their blog, HERE.

Maple Mousse Towers in Hazelnut Bacon Lace Cookie Bowls

Hazelnut Bacon Lace Cookie Bowls

makes 7-9 cookie bowls but you only need 4 for this recipe
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
1 Tablespoon finely chopped, partially cooked bacon

French Toasted Pound Cake Circles
4 3-inch circles cut from 4 1-inch slices of your favorite homemade pound cake,
2 eggs
1/4 cup heavy cream (You can use half and half or milk)
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
3 Tablespoons butter
Maple syrup to brush cake circles

Maple Mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine (I added an extra 1/2 teaspoon since I was pouring to mold)
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

Strawberry ‘Confit’ Filling
6 fresh strawberries, stemmed and diced finely
1 teaspoon granulated sugar
2 teaspoons finely diced, candied bacon
1/2 teaspoon powdered gelatin, dissolved in 1 scant Tablespoon of cold water
freshly ground black pepper, about 1 or two grinds.

FOR THE HAZELNUT BACON LACE COOKIE BOWLS:
1. Preheat oven to 350 degrees.  In a small bowl, combine the hazelnuts and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

2. With moistened hands, roll the dough into heaping tablespoon size balls. Place on ungreased baking sheets, 2 at a time, since they’re large and will spread quite a bit. Bake about 10-12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

3. Using 2 small soup bowls measuring 4 1/2 to 5-inches across the tops – when set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten.  Let set, then remove and continue with rest of cookie bowls.  You should get about 7 – 9  bowls.  You need 4 bowls for this recipe.

FOR THE FRENCH TOASTED POUND CAKE CIRCLES;
1. In a medium bowl whisk egg, cream, spices. Soak pound cake circles in the mixture, making sure all sides are soaked. Let sit for 5 minutes.

2. Heat butter in large skillet over medium high heat. Transfer soaked pound cake circles to the skillet and fry until golden brown on each side.

FOR THE MAPLE MOUSSE:
1. Bring maple syrup to a boil then remove from heat.

2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

3. Add warmed egg yolks to hot maple syrup until well mixed.

4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.

6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream.

FOR THE STRAWBERRY CONFIT:
1. Place diced strawberries in a bowl with sugar, and let macerate for about 10-15 minutes. Melt softened gelatin in the microwave for 5 seconds, or place bowl in a saute pan of simmering water, to melt. Stir bacon and melted gelatin into strawberries, then a grind or two of black pepper. Let sit until strawberry liquid thickens, like egg white.

ASSEMBLE:
1.  Line 4 mousse rings with acetete or parchment paper, extending a few inches above the rims.

2.  Place one french toasted pound cake circle in the bottom of each mousse ring.  Brush each with maple syrup.

3.  Divide half of mousse equally between the four mousse rings.  Top each with a heaping tablespoon of strawberry confit, then pour the reamining  mousse on top, again equally in each mousse ring,  Place in fridge and let set for several hours to overnight,  Top with a drizzle of maple syrup, some candied bacon, and a piece of strawberry.


Bookmark and Share

‘Chocolate dipped Strawberry’ Macarons and a Winner is announced!

February 10, 2010 at 2:15 pm | Posted in Cookies, Dessert, Giveaway, Macarons | 35 Comments
Tags: , , , , , , , , ,

I’ve lost my macaron mojo.  I don’t know if it’s temporary or permanent, but my cocky macaron assurance has left the building.  When I finally mastered these little babies last October, I was jubilant – I bragged all over creation about how every batch turned out perfect – beautiful feet and shells as smooth as a baby’s butt.  I waxed on and on about possibly starting a ‘mac a month’ entry on my blog – I joined up with Deeba and Jamie’s monthly MacTweets- Attack and I even bought almond meal in bulk, since surely I was going to be using it quite a bit now that I’d mastered macarons!  Well..I’ve been using it alright, but the bitches turned on me.

Every attempt at macarons the past 2 months has been met with complete failure.  The thing is, I already know they’re going to fail before I put them in the oven.  It’s a batter failure – too thick or too loose..it’s always one or the other . The perfect lava like consistency has abandoned me.

I’ve changed nothing.  I age my egg whites anywhere from 24-48 hours, sometimes longer, and all the dry ingredients are weighed on my newly calibrated scale which is rarely, if ever..off.  I truly believe the macaron gods are teaching me a little lesson in humility here – as in don’t overstep your boundaries with these chicks.  Make them the center of attention rather than bragging about your sudden amazing ability to turn out pan after pan of  supermodels every.single.time. They need inclusive adoration to thrive.  Oh, and don’t call them bitches.  I think that’s what did me in.

These macarons are my third, yep count ‘em, third attempt this month.  Last month I had to skip it altogether because four tries didn’t turn out.  On the third try this month, only 8 shells turned out ‘passable’ (translation – one good side to photograph).

However, I wasn’t going to miss this month’s Valentine Mac Attack, so I soldiered on and decided to make the most of these eight shells.  Did I mention the powdered red food coloring didn’t work either?  No idea why, but I ended up with dull, mauve shells, so I air brushed the bitches red.  Back to gel paste and drying the tant pour tant – IF the macarons gods will give me another chance.

I decided, since beauty wasn’t going to be an option this month, to load these babies with chocolate. inside-out.  I needed to disguise the imperfections and what better way to do it then with drizzles of chocolate?  Chocolate dipped strawberries scream Valentine’s Day to me (well, if I had my way, they’d scream every day to me).  Okay, so here’s what I did – I air brushed them red (because my red powdered food color was bluffin’) , drizzled tons of white and dark chocolate over the cooled shells, then filled them with 1) Strawberry Dark Chocolate Ganache and 2) Strawberry Mascarpone Cream.  Let me tell you, these were super duper tasty, and you know the old adage, beauty is in the eye..well mouth in this case, of the beholder.  They may not be beautiful, but their edibility factor rocks.

That said, a friend pointed out to me the similarities between my macaron shells and Eddie Van Halen’s favorite guitar.  I suppose there is a resemblance.  Like I said, these macarons ‘rock’.  I hate that word, but it fits.

Now on to the winner of my first giveaway!  I used random.org and subtracted my 3 comments plus one of two posts from someone, leaving me with a lucky number between 1-43.   As you can see above, the number 2 turned up, and that corrresponds with the lovely Diva of Beach Eats!  Congrats, Diva!  Send your address to lismi71@yahoo.com, and I’ll get it right in the mail.

Finally, Lauren of Celiac Teen did a wonderful thing (and an amazing job – she worked so hard on this!).  She gathered a bunch of bloggers and asked we donate recipes (87 recipes, by 71 food bloggers, from the comfort of our homes and hearts,) so she could create the below ebook for purchase, all proceeds donated to the victims of the Earthquake in Haiti.  Click on the photo below and grab a copy of your own, knowing all the to.die.for yummies you make from this book will be helping so many people!

Macarons
Recipe verbatim from Helene of Tartelette
90 grams egg whites (about 3)
30 grams granulated sugar
200 grams powdered sugar
110 grams almonds

DIRECTIONS:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

2. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Strawberry-Dark Chocolate Ganache
6 ounces dark chocolate (about 1 cup chopped)
1/2 cup heavy cream
1/4 cup strawberry preserves or jam, OR *reduced strawberry puree
2 tablespoons (1 oz) butter, cubed and softened

DIRECTIONS:
1. Chop the chocolate into small, even pieces and place it in a medium heat-safe bowl. Place the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil.

2. Once the cream is simmering, pour the hot cream over the chopped chocolate. Gently whisk it together until the chocolate melts and you have a smooth, shiny chocolate liquid–this is your ganache. Add the softened butter and the strawberry preserves, jam or puree and whisk until they are incorporated. Press a layer of clingwrap on top of the ganache and chill until it is firm enough to pipe.

Strawberry-Mascarpone Filling
1/2 cup (4 ounces) mascarpone cheese
1/4 cup strawberry preserves or jam, or *reduced strawberry puree

DIRECTIONS:
1. In a bowl with an electric beater combine the mascarpone cheese, strawberry preserves, jam or puree until uniform in color.  Pipe onto macaron shells and sandwich with another.

*For both fillings, if using the reduced strawberry puree in lieu of the preserves or jam, add 2 tablespoons to 1/4 cup confectioner’s sugar, depending on how sweet you like it.

Drizzle sandwiched macarons with melted white and dark chocolate.


Bookmark and Share

Berries and Buttermilk Puddings and my First GIVEAWAY!

February 3, 2010 at 10:56 am | Posted in Dessert, Fruit, Giveaway, Gluten Free, Healthy, Puddings | 59 Comments
Tags: , , , , , , , , , , , ,

You know, I’ve had this blog going for almost 2 years, and I have yet to present a giveaway.  I feel left out, I feel cheap, I feel like the kid in the lunchroom with the sandwich that will no one will trade for.  OK, that’s overreacting to the 100th degree.  Let’s just say that I have tons and tons of goodies, most of which I’ll never use, that I’d like to share with you all.

Well, I’ll get to that part after I touch on these luscious, decadent buttermilk puddings with a strawberry-red wine sauce, and fresh, succulent berries.  The pudding sounds really fattening, doesn’t it?  I mean, some perceive buttermilk to be loaded with butter -but  it’s not.   It’s the sour liquid that remains after the butterfat has been removed from whole milk or cream by churning when making butter.  However, most commercial buttermilk is now produced by other means, mainly cultured –  aka cow’s milk with lactic acid bacteria added to it.

Alright enough with the scientific mishmash.  This pudding tastes like cheesecake – I mean it, creamy, rich cheesecake pudding, but again..it’s not..it’s actually low in fat, and even lower if you use low fat milk!  I had half a quart of buttermilk left from some muffins I made (coming soon) and I’m so bad when it comes to buttermilk – a certified buttermilk ‘waster’.  I buy it for one recipe (yes, I know, milk plus lemon juice or vinegar, but sometimes I feel like using something that is what it is), then it sits in the back of my fridge until it becomes it’s own life form..bacteria babies multiplying like bunny rabbits, then starting their own families, and so on and so forth.

When I dare to look, it’s actually moving and chunky. One sniff and well, I don’t think I need to elaborate any more than that.  Down the drain it goes, with a teeming shower of steaming hot water to melt the chunky parts.  Have I grossed anyone out yet?  It wasn’t my intention, but if you ask anyone who knows me, I’m not one to hold back when it comes to saying what’s on my mind..chunky bits or not.

                   Darn shiny glasses and fake lighting – couldn’t avoid the glare.

With that said, this time I wasn’t going to waste the damn buttermilk.  I surfed to epicurious.com, typed in buttermilk, and this was the first recipe that came up.  Usually, I need to sift for a while, but nope, this was right up my alley, especially after all the rich holiday food still clogging every artery, organ, pore etc.  I was not disappointed – you have to try these, and it’s truly, truly nowhere near as fattening as it tastes.  INDULGE!

Now to the fun part – my GIVEAWAY – YAY!  I’m starting slow, as I don’t want to overdo it, since it’s my first one.  This isn’t stuff sent to me by a company to plug, this is from my humble, little kitchen. It’s simply something I want to give away because, well, friends and family give me a lot of food and kitchen related stuff as gifts, and as mentioned above, I’ll never use it all…so who better to pass it on to than my fellow food fanatics?

To put it simply, most of my giveaways will be akin to you coming over and while we chat, eat, cook/bake, play Twister, whatever, I keep piling stuff on you

“Here, take this, you’ll love it!”. ..”Oh, look, 10 different kinds of flavored oils, 9 of which I’ll never use..take them..please!”.

Granted, everything is brand spanking new..I’m not one of those types.   I once worked with a woman who actually saved half a sub sandwich she didn’t eat (2 days old), a little nibble off the corner, and brought it into work to pawn off on someone because she didn’t like to waste food.  If Wordpress had a disgusted/WTH?? emoticon, you’d see it right HERE.  That was the look on all of our faces when she decided we were no different than her dog.

OK, onto the haul.  I have enough panko breadcrumbs to bread enough food to feed almost all of Manhattan..seriously – SO, one, lucky reader..please take these!  Oh, here’s the cool part..they’re flavored panko, fusion panko!  We’ve got South West panko, Garlic panko, and Teriyaki panko..a three pack – NO mustard or plain.  Just leave a comment and I’ll use that random integer thingamahjig to choose a winner.  The winner will be announced one week from today.  By the way, this is not just limited to the USA..I will ship anywhere in the world.  Fair is fair, and whatever number comes up is where it goes!

Berries and Buttermilk Puddings
Gourmet Magazine via Epicrurious.com

For buttermilk puddings:
1 teaspoon unflavored gelatin
1 cup whole milk, divided
1/2 vanilla bean, split lengthwise
6 tablespoons sugar
1 cup well-shaken buttermilk

For sauce:
1/4 cup dry red wine
1/4 cup water
3 tablespoon sugar
1 (3-inch) strip lemon zest
1 (3-inch) strip orange zest
1 Turkish or 1/2 California bay leaf
1 cup quartered strawberries
2 cups mixed berries

Equipment: 4 (6-to 8-ounce) bowls or wide glasses

DIRECTIONS FOR PUDDINGS:
1. Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.

2. Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.

3. Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.

DIRECTIONS FOR SAUCE:
1. Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

2. Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.

3. Chill sauce, stirring occasionally, until cold, about 1 hour.

To serve:
Spoon sauce over puddings and top with remaining berries.

Outrageously Creamy Vanilla Bean Buttermilk Puddings with Fresh Berry Sauce. Low-Fat and Low Sugar


Bookmark and Share

Next Page »

Get a free blog at WordPress.com | Theme: Pool by Borja Fernandez.
Entries and comments feeds.

Privacy Policy