Friday, January 8, 2010
Once upon a time, not so long ago, in the Land of St. Honore’, the hall clock struck 2 in the wee hours of the morning. As the refrigerator door swung open, it illuminated the elfin features of Mitzi, one of Santa’s helpers. She checked to see that the old dog hadn’t been awakened by the light, but he was still asleep by the couch in the glow of the Christmas tree lights.
It was Little Christmas or Epiphany, January 6th, and Mitzi was homesick. On Christmas night she had been with Santa on the sleigh with her own sack of goodies...for Santa. He was fighting off a cold and her job was to provide chicken soup from the Thermos, nasal spray as needed, and large white handkerchiefs for his drippy nose.
Unfortunately at one stop Nature called. How she wished that female elves could wiz anywhere like the guys. Since she couldn’t she had left the sleigh to find a bathroom. Santa didn’t realize she was gone and had left for the next stop. She was lucky that there was a nice hall closet where she could curl up with the coats and mufflers to sleep.
At first she didn’t mind being stranded. The people in the house didn’t miss oranges and apples, nor yogurt or mini carrots. She ate while they slept and slept under the bed in the spare room while they were awake.
There were also plenty of gingerbread cookies at hand. She had managed to avoid the after Christmas clean up at the North Pole and now felt very rested. The problem was how to let Santa know where she was so he could come get her.
One thing that Santa loved was banana bread. Mrs. Claus rarely made it because she was trying to keep his weight in check. Mitzi decided to bake some to lure Santa to her hideaway.
First she took some eggs from the fridge and some leftover eggnog…Santa loved eggnog, too. Then she warmed some rum and soaked dried cranberries in it. Then she found the softened butter on the counter and sugars in the pantry. By standing on the counter top she was able to find, measure out and combine flour, salt, baking powder and baking soda, and some nutmeg…the latter to set off the seasonal eggnog flavor.
Once the oven was preheated and she had found a bread pan, she whisked together the butter, sugars, egg, some vanilla, and the eggnog. Next she stirred in some grody old brown skinned soft bananas that she had peeled and smooshed. Then she added the dry ingredients and mixed ‘em up, threw in the cranberries and the rum they were soaking in, and added a handful of chopped walnuts from the ‘fridge. Once well stirred the batter smelled great!
Into the bread pan it went and the pan into the oven. She played some jacks while the bread baked. Once the bread was out of the oven and it had cooled just a little bit, she cut two slices and wrapped them carefully in paper towels.
Then she took the rest of the fresh bread over to the fireplace. It was cold since no fire had been lit that day. Softly she blew across the loaf of bread and the fragrance was caught and went up the chimney. In an amazingly short time she heard the bells jingling on the reindeer harness.
Santa had indeed smelled her banana bread and come to get her! She put the loaf back on the counter for the family who had provided for her for the twelve night, grabbed the slices in the paper towel and was at the hearth just in time to see Santa’s hand reaching out for her from the chimney. Once they were in the sleigh and on their way back to the North Pole, he tried her luscious Eggnog Rum Cranberry Banana Bread. Hohohohoho! It was sure good.
Eggnog Rum Cranberry Banana Bread
¼ cup dark rum, warmed slightly
½ cup dried cranberries
½ cup butter, softened
¼ cup dark brown sugar, packed
½ cup granulated sugar
¼ cup eggnog
½ teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup chopped walnuts
In small bowl combine the warm rum and the dried cranberries. Set aside to soak while you prepare the bread batter.
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3 inch loaf pan. Set aside.
In a large mixing bowl beat the butter with the sugars until light and fluffy. Add the eggs , one at a time, beating after each addition. Add the eggnog and vanilla and combine. The mixture may look curdled. That is OK. Stir in the bananas. Add the dry ingredients all at once and stir just until combined. Add the cranberries and their soaking liquid and the walnuts and stir until just combined.
Pour batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 1 hour. Test for doneness with a toothpick in center. When done, toothpick comes out clean or with a few crumbs on it. Cool well. Store overnight before cutting...if you can wait that long…a certain elf couldn’t. A serrated knife makes cutting easier.
Makes one loaf.
Previously posted at Feeding My Enthusiasms
Tuesday, January 5, 2010
"Macarons" he said and she thought again that it was a silly password, considering. "Mr. Bond" she said, passing him a cookie tin."I hope that Mother approves of these new flavors" although she really didn't care. The only reason she took this assignment was because she wanted to meet James Bond. Then she handed him a large case marked "Fragile- Medical Samples". Giving him a smile full of mischief she assured him that the case was lead lined. If he checked it through on his flight home, M should receive the macarons inside in perfect shape, as planned.
"So what is in the tin" he asked?
"Ah, I thought you might enjoy a little snack while you wait for your flight." The tin had macarons identical to those in the case. "Don't let those women in the shops have any, though...some of them are spies." He admired the curves of her apron and wondered how one could tell.
"So where is my French kiss?" he asked. She pointed to the tin of macarons, although she wouldn't have minded being kissed by the legendary Bond. Too bad he was married now.
With a sgh she turned and walked away.
"Agent Mimi" he called. She looked back over her shoulder. "Nice backside" he said, but she smiled again, then ignored him and kept walking until the darkness swallowed her up.
He would never know how little effort had gone into making those macarons. The cookies were simple...egg whites, ground almonds, confectioners and granulated sugars and flavorings. Oven time had taken most of the time needed, although piping the batter required patience.
The fillings had taken more effort, but were still easy. The results had been classic...crisp thin shells on the outside hid moist, chewy insides and the flavors of the fillings tied it all together...the macarons even had the requisite "feet".
The flavors? A return to classic vanilla macarons and semisweet chocolate ganache filling for half
and a fall medley of cinnamon macarons paired with a cream cheese and maple and apple filling for the other half of the batter.
She knew that if Mr. Bond had been given the combination to open the "medical samples" case that M would have found there were only crumbs left for whatever she needed the macarons for. Good thing that he had been effectively distracted by her apron and never requested a combination. With another tiny smile, she entered the bakery where she worked.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
(Elle's Note:I followed the recipe, but divided the batter in half. Half received vanilla extract. The other half received 1/8 teaspoon cinnamon. I tried to pipe regular amounts of the batter, but some were a little smaller or larger than others, so I matched similar sizes once the cookies had cooled and lined them up that way before filling so that I could put the top cookie on as soon as I piped the filling on the bottom cookies.)
The vanilla and chocolate combination was classic and delicious, but both Sweetie and I enjoyed the cinnamon -maple-apple-spice ones even more. They were so good that I'm going to make more just so I can try different flavors. Thank you Ami for choosing such a great challenge recipe!
As usual, there are many, many dozens of Daring Bakers around the globe who have created stunning macarons for you to view. The blogroll can be accessed through this link.
Thank you also goes to a long time baking buddy and very experienced and creative Daring Baker, Dharm of Dad~Baker and Chef. His vision of the airport in the Land of St. Honore' is referenced in the tale that begins this post- it really is fiction even if the macarons are real.
Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.
Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.
(Elle's Note - I baked one sheet at a time, so the baking time was extended to allow for the oven to heat up and cool off for each sheet.)
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
(As you can see, I sprinkled a little cinnamon over the piped cinnamon batter rounds.)
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.
Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.
Semisweet Chocolate Ganache Filling
Heat ¼ cup heavy cream in the microwave 1 minute on high power. Remove bowl from microwave and add 2 oz. of semisweet excellent quality chocolate that has been chopped finely. Stir with a small spatula, very gently, until chocolate melts and thoroughly combined. Avoid adding extra air.
Let cool 2-3 minutes, then put into a pastry bag and pipe about ½ tablespoon on half of the macarons on the flat side. Top with the other half of the macarons, rounded side up. Let the ganache firm up before serving.
Makes enough to fill half of the batch of macarons in the Daring Baker’s recipe.
Cream Cheese Maple Apple Filling
2 tablespoons butter, at room temperature
3 oz. cream cheese, at room temperature
1 tablespoon sour cream or plain yogurt
1-2 teaspoon(s) juices from Maple Apples (below)
OR 2 teaspoons maple syrup and a dash of cinnamon
½ cup confectioner’s sugar
Cream the butter, cream cheese, and sour cream until fluffy (I used a whisk attachment and my stand mixer). Add the maple apple juices or the maple syrup and cinnamon, Beat until well combined.
Beat in the confectioner’s sugar until completely combined.
Place the filling in a pastry bag and pipe about ½ tablespoon on half of the macarons on the flat side. Top with the other half of the macarons, rounded side up. This filling won’t harden, so serve it as soon as you wish.
Makes enough to fill half of the batch of macarons in the Daring Baker’s recipe plus about a cup left over for another use.
3 medium apples, cores and stems removed, chopped
3 tablespoons pure maple syrup
1/8 teaspoon cinnamon
1 tablespoon water
Place all the ingredients in a saucepan. Stir to combine well. Cover and cook over medium-low heat for 20 minutes, stirring every 5 minutes. Let cool. Use the juices to flavor the filling and use the fruit as a fruit compote with ice cream or over cooked cereal, pancakes, or waffles.
Once upon a time in the Land of St. Honore’, the Princess of Hearts was bored. Her father was off playing cards, her mother was baking tarts and her brother was up to some mischief or other. She looked through the toys on the shelf and had an idea.
Years ago she had been given a solid gold apple by a visiting dignitary. Now she was much too old to enjoy such a plaything, so she would offer it as a prize. The heralds were sent far and wide announcing that a prize would be given to the person who could make the princess laugh.
Many tried and the princess grew tired of those who made funny faces, juggled melons, and tried with Punch and Judy antics to make her laugh. At length a squire approached with a plate he had been asked to deliver to her. On the plate were small rounds of flaky pastry, filled with whipped cream and topped with berries.
She was so annoyed with the man telling jokes that she barely looked at the pastries.
The squire, hoping to catch her attention, in a rounded voice asked her. “Would you like a vol au vent?”
The princess turned toward him and giggled a bit. “Put one of those in your mouth and then ask me” she said. He did just that and this time it came out sounding like ‘wowel awe went” and his cheeks were distended like a chipmunks as he tried to talk and not show the food in his mouth, all the while enjoying the full buttery flavor of the pastry, complimented by the sweet cream and juicy berries.
The princess couldn’t help herself…she laughed out loud, and then continued to laugh as tears streamed down her cheeks. Once she stopped laughing she popped one of the vol au vents into her own mouth and the squire was rewarded with a charming smile as she enjoyed the treat and the fact that she was no longer bored.
She presented the squire with the golden apple and then asked, “Do you know any more strange and funny words?”
Find all the charming vol au vents around the blogosphere today as the Daring Bakers make these cunning puff pastry cases and fill them with all sorts of delicious things. The Blogroll is here and the recipe is here at Steph's blog. Thank you Steph for a great challenge!
I enjoyed making these little morsels of butter and was surprised at how much my puff pastry puffed. I guess all that rolling and turning and rolling and turning works! Fortunately the day I made the pastry it was cold in the kitchen so I was able to do four turns before chilling the dough for the last turns. The day I baked the vol au vents was much warmer and that may have led to the somewhat wobbly sides on some of them…the dough may have been too warm.
In the Land of St. Honore', in the town where coffee is king, but chocolate isn't too far behind, the Three Bakers decided to leave the packing to Goldilocks and to check out some food goodies.
First they had some Bread Salad, heavily punctuated by laughter, at Essential Bakery Cafe', but it was tooo bready (even if the bread was good bread).
Then they sampled some freshly handmade truffles at Suess Chocolates which were very, very good, but took a bite out the the wallet. They are still a baby, being three months old, but have already won the Best Truffle award at the recent Chocolate Salon, delightfully reported on by Lynn of Cookie Baker Lynn.
Next they enjoyed the upscale splendor and lively flavor combinations of chocolates at Oh Chocolate marveling at the buttery caramels and rich truffles, but, alas Goldilocks needed help so off they went.
Later one of the Three Bakers took the Daring Bakers Milano recipe and picked up on the coffee and chocolate flavors so recently enjoyed, adding cocoa to the cookie batter and some Kahlua liquor, too, instead of lemon extract.
If you have not already done so, do wend your way around the blogosphere to see all of the wonderful Milano cookies created by the very talented Daring Bakers.
Here is a link to the Blogroll. A big 'thank you' to Nicole of Sweet Tooth, our sweet hostess this month, for giving us a challenge that allowed creativity and produced such a great cookie. The original recipe can be found at her blog. Another 'thank you' to Lis and Ivonne for creating the Daring Bakers and for all the effort that goes in to making it a premier baking group.
Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.
The version we’re daring you to make is a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.
Of all the Daring Bakers challenges, this one seemed to be one of the easier...the pastry was easy to make and held its shape well and baked up crisp but tender and the frangipane was simple to mix together and easy to spread over the jam, plus there was no trouble with the baking or removing it from the tart pan. It is perhaps my favorite because I have longed for this tart for such a long time...never suspecting that it was a Bakewell Tart...er pudding. Thank you Jasmine and Annemarie for choosing this memorable tart.
Liza started by preparing a Bundt pan, buttering it well and scattering dry bread crumbs over the butter. Excess bread crumbs were shaken out in the door yard and the chickens appreciated that.
Next she chopped deep dark unsweetened chocolate into small shards, then melted them in a bowl over hot water on the stove. The melted chocolate would cool a bit while she worked on the rest of the ingredients.
Strong coffee was measured into a cup and some spirits were added to make it more festive. Bourbon was her mother’s favorite, but she knew that Irish whiskey or rum would be tasty, too.
She sifted flour into a large bowl, then added salt and baking soda and stirred it well.
In another large bowl she creamed soft butter with sugar, then added some vanilla and beat it in. She added an egg, beat it in, added another egg, beat it in, and added a final egg and beat it in well. Now was the time to add that melted chocolate. Oh, the batter smelled wonderful!
The oven was hot enough, so she worked quickly, first adding some dry ingredients, then some wet, repeated that,then finished with the last of the dry ingredients.
Into her Bundt pan went the fragrant batter. A quick twist of the pan in either direction popped bubbled, and then the pan went into the oven.
While the cake cooked, she washed up the many bowls, then sat and had a cup of tea.
At last the cake was done! It seemed like forever, but had only taken a little over an hour. She let it cool in the pan, then turned it onto a fancy plate.
When her mother arrived home for dinner, she noticed how sweet the house smelled, but she was still surprised when Liza brought out the cake for dessert. Thick slices showed how moist and rich and chocolaty it was. Her smile after she took her first bite assured her daughter that the day had been well spent.
Wishing each of you the tender love of your mother. Even mother's who have died leave their love in us and even more so if your mother enjoyed baking and you do too.
I've been blesed with the best mother in the world...and she loves to cook and bake just as much as I do. I'll be seeing her soon on my way to Ireland. Sweetie and I will be driving on the other side of the road, sipping Irish whiskey and Guiness, eating salmon, hearty Irish breakfasts and brown bread and exploring the western part of Ireland. While we are there I'll see if I can figure out how to post an update now and again. Might even get to meet distant relatives who live there. Sharing upon return, at least of photos and any good stories.
Probably will do another post or two before I leave, but then it will be sparse. Won't be doing the Daring Bakers this month, but I assure you that you will want to check out our favorite Daring Bakers sites toward the end of the month! Seemed like a good idea to do a Land of St. Honore' post early since I'm missing the end of the month action.
This cake is almost the same as the 86 Proof Chocolate Cake from Maida Heatter's Book of Great Chocolate Desserts, but I removed 1 cup of the batter once it had been mixed. Into that cup of batter I folded 1/2 cup of chopped walnuts that had been mixed with 2 tablespoons of flour and 2 tablespoons of unsweetened cocoa powder. Then I put half the remaining batter into the prepared pan, plopped spoonfuls of the walnut enriched batter all around the Bundt pan and spread it out with the back of the spoon, then poured the remaining batter on top and smoothed it out. The rest is exactly like the recipe which can be found HERE.
The original version is silky and very chocolate flavored. The version with the walnuts seems even better to me because the walnuts add crunch and also seem to heighten the chocolate experience. You could try each version and let me know what you think :) Use the best chocolate you can find..it makes all the difference in this cake. Use a different liquor if you like for a different taste.
Not so long ago in the Land of St. Honore’, the fairy godmother received an urgent summons from the castle.
Cinderella, now called Ella to distance her from her sordid past, was on the board of a charity. As is often the case these days just being a do-gooder wasn’t enough. She had been “asked” to provide a “Spectacular” dessert for an upcoming event and it was supposed to be something that she had baked herself. Now she had been a whiz at cleaning everything from the chamber pots to the fireplaces at her stepmother’s place, but no one had trusted her with baking since the fiasco of the well burnt cookies.
Her fairy godmother arrived and heard her tale of woe. “What did you have in mind”, she asked?
“Well, the only things in the castle kitchen include some plain cream cheese, plain cream, plain sugar, plain eggs, plain butter and the usual pantry items like crackers. I suppose there are some fresh strawberries, too. I can’t imagine that anything grand enough to be a centerpiece could come of all that.”
Ah, she certainly was a forgetful princess, wasn’t she? Didn’t she remember the transformations necessary to get her to the ball, all those years ago?
Wasting no time, “Bibity-bobbity-boo!”, cried the fairy godmother with a swirl of her magic wand. This time there were no gourds involved, but instead Ella saw a glorious cheesecake, crowned with strawberries and decorated with whipped cream stars appear on the counter in the kitchen.
“I’m sorry I doubted you”, she said breathlessly. “Now how do you suppose I’m going to carry that to the event in my Pumpkin SUV?”
But her fairy godmother had flown off to her yoga class, leaving Ella to call for her footmen. Surely they would figure it out. A cheesecake like this isn’t created every day.
The additions I used to make Ella’s fairy godmother’s version include adding 1 teaspoon of lemon zest to the batter, not using any liquor, and adding ½ teaspoon cinnamon to the crust mixture. The top is decorated with sliced strawberries.
Small stars of whipped cream are piped on the sides
and a swirl is piped on the top near the center. I didn’t wave a wand or cry any magic words, but this cheesecake is an easy one and really doesn’t require magic, just careful attention to the recipe and a few hours of your time.
For the water bath part, I used a double layer of heavy duty foil to wrap the bottom and sides of the springform pan and that was successful. No water infiltrated the foil, so the crust was dry and delicious.
This is a truly spectacular cheesecake, not just because it looks awesome, but because it isn’t too sweet, it has a rich, soft and creamy texture and, if left almost plain, has true cheesecake flavor. Try it and see!
Since the challenge this month encourages imagination, do visit other Daring Bakers’ blogs to see what magic has been created in hundreds of ways! Click here for the blogroll.
A huge ‘Thank you!’ to Jenny for choosing such a great challenge recipe!