Mini Dutch Bossche Bol Croquembouche Cupcakes - Daring Bakers' May 2010 Challenge. Chicken liver pate with some sweet sauce/onion jam on the side Is my favorite entree to order when we are eating out. So one day, thanks to my little sister's birthday, I decided to try and make one on my own. After I discovered how much butter it contains I don’t believe I will prepare it a lot, but eating a small portion on special occasion I am sure will do no harm. Any way, it tasted so great especially with the onion jam, we all just loved it. There was a lot of onion jam leftovers and we ate it with entrecote steak over the weekend, it was Delicious! Ingredients: For the chicken liver pate: 500 gr chicken liver - trim the livers of any green bits or sinews. 2 Large Onions finally chopped 250 gr Butter 1/4 cup Brandi Salt and freshly ground pepper For the onion jam: 4 large white onion -sliced 50 gr butter 4 Tbs sugar 3/4 cup dry red wine Freshly ground salt and pepper How to make the chicken liver pate... 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. place the pan in the fridge for the night. 2.
Nian Gao - Chinese New Year Cake. While traditional Nian Gao is steamed and does not contain butter, eggs or other ingredients normally found in a cake batter, this is a baked version that is good "if you don’t like standing over the stove worrying about the steamer boiling dry, if you don’t want to pan fry lots of pieces, or if you want to share with non-Asians who might be used to a more…cake-like cake. " The recipe comes from Frances Kai-Hwa Wang, who adds that the "sweet, cake-like Nian Gao has a slightly sticky texture or bite to it. " Steamed Nian Gao Cake Photo Instructions to make Baked Nian Gao Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Ingredients: 16 oz. Preparation: Mix everything but the beans with an electric mixer at medium speed for 2 minutes. Recipe by Frances Kai-Hwa Wang, Asian American Village contributing editor. My Response to Slbwpi Working with glutinous rice flour for the first time can be a bit challenging, since it doesn't behave exactly the same as other flours.
Pfefferkuchen, old german gingerbread. Good recipe if you want good design on cookie. Be warned, though. These will have taste which might be too different for modern taste. Pfefferkuchen of old-fashioned German gingerbreadingredients500 g of honey (melted, slightly cooled)180 g of sugar150 g of butter2 tablespoons lard1 egg1 egg yolk1 tablespoon cinnamon1 teaspoon cloves1 teaspoon cinnamon1 / 2 teaspoon allspice1 tablespoon cocoa1-2 tsp potashA small amount of rose water (potash is dissolved in this)500 g of rye flour500 g of wheat flourHeat up honey but dont let it boil, mix together sugar, butter and spices. Allow to cool well. Ossi dei Morti {Bones of the Dead Cookies} Ossi dei Morti means bones of the dead in Italian.
This might sound a little creepy but I assure you these “bones of the dead” are not. They are actually little crunchy snow capped bites of deliciousness that have a beautiful significance behind them. On November 1st and 2nd Italians {and many others} celebrate All Saints Day and All Souls Day. Known to some as the Day of the Dead. Instead of being a solemn day, it is instead a day filled with LOVE. A celebration for all of their family members that have passed. A day of honor, a day of tradition and respect. They are biscotti like in that they have a crunchy {powdered sugar dusted} exterior. Today, I’m going to eat ossi dei morti and share stories and pictures of my beloved grandparents {that’s them on the right} with my children, who sadly didn’t get the chance to meet them but they will indeed know them. Baci! Bones of the Dead Cookies What You Will Need: What To Do: Pfeffernüsse Cookies. For me, the holiday season hasn’t really begun unless and until I reach into my cupboard for several jars of spice.
Whether it’s pumpkin pie, gingerbread or cookies, the kitchen isn’t really firing on all cylinders until it’s full of the aromas and flavors of the sweetness of cinnamon, the brightness of nutmeg, the complexity of allspice, the magic of cardamom or the depth of cloves. Most countries have a long tradition of preparing some sort of spice cookie for the holidays. Some of my favorites are Lebkuchen (Germany), Cuccidati (Italy), Pepparkakor (Sweden) and Basler Brunsli (Switzerland). I’m sure your family has its own must-haves each year.
One cookie I haven’t tried is the Pfeffernüsse from Germany. Translated as “pepper nuts,” these include freshly ground pepper for a more complex spicy sensation. There’s also molasses for the delicious richness so typical of the season. This recipe is from Williams Sonoma. Preheat oven to 350 degrees. Converting Yeast-Based Recipes To Use A Sourdough Starter. Once you have a natural starter alive and kicking on your counter, stealing the occasional banana from the fruit bowl, it’s hard to go back to baking bread with commercial yeast. Not only would that feel like a bit of a betrayal (though you can always blindfold the jar of starter or work under the cover of night) but every loaf is an opportunity to strengthen your starter as well as your skills. And frankly, you’ve gotten used to the vivid flavor and lasting freshness of sourdough-powered bread, so you’re a bit spoiled.
Most breads leavened with commercial yeast can be leavened with a natural starter. It is just a matter of converting the recipe; all you need is a calculator and a play-it-by-ear disposition. But of course, most breads (see caveats below) leavened with commercial yeast can be leavened with a natural starter. So, how do you go about it? Example: I make my standard loaf with 200 grams 100% starter, 400 grams water, and 600 grams flour. Wild Yeast Sourdough Starter. I have been baking with wild yeast sourdough for the past 5 years. It all began when I purchased a starter from Sourdoughs International. One starter led to another starter, until I had 5 different ones. Recently, I felt up to the challenge of making my own wild yeast starter from scratch. I had tried this once before, many years ago, with no success at all. At that time I knew next to nothing about wild yeast and how it works.
This starter recipe is awesome because it really works, and it explains why it works. The starter I made is very good. Procedure for Making Sourdough Starter Day 1: mix... 2 T. whole grain flour (rye and/or wheat) 2 T. unsweetened pineapple juice or orange juice Cover and let sit at room temperature for 24 hours. Day 2: add... 2 T. whole grain flour 2 T. juice Stir well, cover and let sit at room temperature 24 hours. Day 3: add... 2 T. whole grain flour 2 T. juice Stir well, cover and let sit at room temperature 24 hours. Starter at Day 3: Starter at Day 7: Food - Recipes : Cranberry-studded mincemeat. Chocolate Orange Panettone. Panettone isn’t difficult to make but it does take a while – not actual work mind just a lot of waiting about! I find it’s best to do it at the weekend when you’ve nothing planned but pottering around the house. I should add a little note here that I did these for The Great British Bake Off – I was nervous about doing them because my cousins other half is Italian and I didn’t want to let the side down – fortunately she was very proud of me – phew!
Ingredients: Base Batter 20g fresh yeast/10g fast action dried yeast 115ml water 4tsp sugar 140g strong flour 30g butter 1 beaten egg Fruit mixture 55g butter melted 55g caster sugar 1 egg 2 egg yolks 1 tsp vanilla essence 2tsp clear honey Pinch salt Zest of 1 orange 1 small packet of Orange Fruit Flakes 200g Bournville 115g strong flour Take all the ingredients for the base batter and whack them in the mixer, mix with an electric hand mixer or beat the living daylights out of it with a wooden spoon. It will make you a lovely thick batter. 2. See see! Jamie Oliver - Forums / ISO: Panettone recipe to be cooked in brioche moulds - beta. TESTING, TESTING...MINI BLACK SESAME CHEESECAKES. Mini Black Sesame Cheesecake with Oreo Cookie Crust How fortunate I am to be able to do some product testing and recipe experiments! It's a whole lot of fun (when stuff turns out beautifully delicious!) And quite hilarious when it doesn't too.
My colleagues at work have been more than willing to taste-test my recipes and they are on the whole, quite honest. There are those that will hoover up anything and everything I give them, but they're just being kind I know because they don't want the stream of food to stop. They gave this cheesecake the thumbs up, and I think it's quite good too. For this test recipe, incorporating "The Product"...an instant Black Sesame Dessert mix (it's a dessert soup), I decided to go the cheesecake route. I began by pressing my cookie crumb crusts into my cheesecake molds This is the product I have been testing.
I looked on the side of the package to try to figure out the proportions of "other ingredients" aside from the black sesame. Ta-da! New York Cheesecake recipe. Pastry Q&A: Pastry and Bakery Questions Answered. The Many Faces of Buttercream At it's most simple definition, buttercream is an icing with fat and sugar. Some recipes for buttercream contain eggs, such as those based with a meringue or a pâte á bombe (cooked yolks with sugar). Some contain nothing more than butter and/or shortening and powdered sugar. Most recipes in these cases will call for powdered sugar rather than granulated or superfine granulated; not only is it finer and will dissolve completely, but it can act as an emulsifier as well for the butter or shortening. Of the many different variations and recipes one can find, typically they all can be classified in one of the following different kinds of buttercreams below.
Others may organize them differently, but I classify buttercreams this way: Meringue Based: Italian Buttercream: A cooked meringue made with a hot sugar syrup. My favorite? A note for the recipe ingredients: If not specified always use unsalted butter. Place the 1 1/4 c sugar and the water in a saucepan. Dorie Greenspan's Sweet and Savory Cookies. Top Ten Cake Recipes. The Baker's Daughter: Polka dot cheesecake.
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges.
If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour. Angry Cherry :: a baking & food blog.
Recipe Index. In Dreams: Cotton Soft Japanese Cheesecake. I've been daydreaming about this cheesecake ever since I laid eyes on it a few months ago. The ingredients are simple: cake flour, fresh milk, eggs, sugar, cream cheese. It is proof positive that ordinary pantry items can be transformed into something extraordinary when handled just so. To clairify -this cheesecake is a textural masterpiece. Yes, those are bold words for a cheesecake, but entirely true. Like the name indicates, it is light and cottony and its sponginess will have you tearing it apart with your bare hands just to examine the beautiful interior. Ordinarily, cheesecakes need a water bath to set properly. I have converted the recipe to cup-and-spoon measures so casual home bakers (in the US) can enjoy this recipe, but if you are an avid baker or otherwise inclined to use a scale for measurements, you can find the original recipe (in grams/oz.) here.
Cotton Soft Japanese Cheesecake Yield: One 8" cheesecake 9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick) Notes: Pithivier. This classic tart has a filling of frangipane (an almond-flavored cream) enclosed between two layers of puff pastry. The tart was named for the French town in which it was created. It is one of my favorite French pastries! Almond-lovers will be wowed by this tart. From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center - this cake just might become your new favorite! Pithivier: adapted from Martha Stewart - Baking Handbook Ingredients:- ⅔ cup ground almonds- 2 tablespoons all-purpose flour- ½ cup sugar- ¼ teaspoon salt- 3 tablespoons unsalted butter, cold, cut into ½-inch pieces- 2 large eggs- 1 pound puff pastry- 1 tablespoon heavy cream Instructions:- To make the frangipane: In a food processor, pulse ground almonds, flour, sugar, and salt until fine crumbs form.
A pithivier I ate in Paris from Maison Collet. My first pithivier I tasted in Disneyworld.