Pithivier: What happens to leftover Frangipane

At the end of this month's DB challenge I was left with some extra frangipane. What to do, what to do.
I have seen this gorgeous French pastry called Pithivier. Usually it is a gorgeous flower shape, tall and glistening puff pastry goodness.
I thought let's have a crack at this. It's not much of a recipe since it only consists of store bought or home made puff pastry and frangipane.
The recipe for the frangipane can be found here.



Recipe:
1/2 package of puff pastry
1 1/2 c frangipane, chilled
Egg wash
Corn syrup glaze
- 1 tbsp corn syrup and 1 tsp water

Assembly:

- Cut the puff pastry in half and roll each half till about 1/8 in. thick
- Place 1 piece on a parchment lined sheet pan
- Egg wash the whole piece
- Spoon frangipane down the middle in a long strip
- Place the top piece of pastry and seal
- Brush more egg wash on top
- cut a small vent hole in the top of the Pithivier

Bake at 375 for 30 mins.
Remove and brush with corn syrup then return to the oven for 15 more minutes.
Cool, slice and serve either when still warm or cool.

Bakewell Tart...er Pudding: DB June Challenge

This month's challenge was very personal for me. After a sentimental Daring Cooks Challenge, this DB challenge was also something dear to my heart. My memories of Bakewell Tarts starts from as early as I can remember. These are a MUST at our Christmas table.

Bakewell tarts are what Santa ate every year he came to visit our house. Memories of crumbs strewn about the kitchen table in the morning when I would come down to see the sleigh tracks and reindeer prints.

Last year was the first year I tried my hand at making these. My sister and I made them together being the pastry whiz that she is. They turned out rather successful if I do say so myself.

Unfortunately my Dad is in England at the moment visiting my sister, so the actual taste tester is not available for comment.

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Thanks ladies for letting us bring some of Christmas cheer a little early this year.

Bakewell Tart…er…Pudding:

Makes one 23cm (9” tart)Prep time: less than 10 minutes (plus time for the individual elements)

Resting time: 15 minutesBaking time: 30 minutes

Equipment needed:

23cm (9”) tart pan or pie tin (preferably with ridged edges)

rolling pin
1 quantity sweet shortcrust pastry (recipe follows)

Bench flour250ml (1cup (8 US fl. oz))

Jam or curd, warmed for spreadability

1 quantity frangipane (recipe follows)

1 handful blanched, flaked almonds

Assembling the tart:

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry:

Prep time: 15-20 minutes

Resting time: 30 minutes (minimum)

Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour

30g (1oz) sugar

2.5ml (½ tsp) salt

110g (4oz) unsalted butter, cold (frozen is better)

2 egg yolks

2.5ml (½ tsp) almond extract (optional)

15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane:
Prep time: 10-15 minutes

Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened

125g (4.5oz) icing sugar

3 eggs

2.5ml (½ tsp) almond extract

125g (4.5oz) ground almonds

30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

The Daring Cook's Challenge: My Childhood Revisited

When I read what the June Challenge was this month, memories flooded my head of when I was a child staying with my grandparents. My grandfather or "goung" made the best, and I mean the best dumplings.
Every size and flavour. I remember he used to make me these special ones. They were about 8 inches long. Inside he stuffed ground pork, cellophane noodles, egg and green onions. He would then pan fry them and serve them to us for lunch or a snack.
I spent the better part of an afternoon hand crafting these and reminising with myself about the days when I would sit and watch my goung do the same.
He has since passed, but it's funny how one single little thing like a dumpling can make think about how much you appreciated those little things that the people you love do for you.

I want to thank Jen for this recipe. I am a huge fan of her blog "Use Real Butter". I had such a great time making this recipe and living my childhood for one afternoon 20 years later.

Shi Shi Jen. Thanks.



Chinese Dumplings/Potstickers

Pork filling:
1 lb (450g) ground pork
3 stalks green onions, minced
1/2 c. chopped chives (Chinese or regular)
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)

2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for work surface

Dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

May DB challenge: The Art of Zen and Strudel Making

This month's DB challenge conjured up nightmares and anxiety that I could only have imagined. Paper thin dough you can read through, glutens resting, thin layers of golden brown goodness all put together to make a wonderful traditional dessert. I could feel my BP rising as I saw this month's challenge.

Thankfully, as always we are given a straight forward no nonsense list of to-do's and instructions, that can always bring about a spa-inducing sigh of relief.

I thought this challenge was going to be stressful, but I was wrong. The dough was supple (yes I said supple), it turned paper thin when stretched and was golden brown once baked.

I urge you to try this recipe. Light a few aromatherapy candles, put on that playlist that makes you want to close your eyes and come closer to a Zen state... the Zen state of Strudel that is.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Strudel Dough:

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.


Strawbwerry Rhubarb Filling:
3/4 cup brown sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
3 tbsp cornstarch
1 pound sliced, hulled strawberries
1 pound sliced rhubarb

1. Mix the cornstarch, sugar, strawberries and rhubarb in a bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the strawberry-rhubarb mixture on the dough.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Did someone say Cheesecake?????

Woohoo! it's that time of the month again.
I have to admit after sitting out of last month's challenge I was ready to go for this month. I am so glad we had a great recipe to play around with for our challenge, all credit going to Jenny and her Abbey's infamous cheesecake recipe.
For my cheesecake I went with a little bit of an Italian flair. I stole a few ideas from David Rocco. You know who I'm talking about ladies, that gorgeous Italian man that parades around Florence speaking Italian and looking hot while doing it oh... and he cooks. Anyways he featured a Ricotta Torte one episode and ever since then I've been hooked.


BTW, P if you read this, you are short 1 bottle of Obikwa Shiraz. I needed it for my pears. Thanks.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.


Abbey's Infamous Cheesecake:

Crust:
2 cups amaretti crumbs
1 stick melted

Cheesecake:
2 sticks of cream cheese, 8 oz each room temperature
1 tub ricotta, drained
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:

1. Preheat oven to 350 degrees 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. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. 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 heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. 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 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Poached Pears:
1 bottle red wine: when I say 1 bottle, pour 1 glass for yourself and then the rest of the bottle in the pot
5 tbsp sugar
5 pears, peeled

Bring wine and sugar to a boil.
Place pears in syrup for 15 minutes
Turn off heat and let steep for 3 - 4 hours
Take pears out and set aside or refrigerate until ready to use
Boil wine syrup until the consistency is thick, place in bowl and set aside until ready to use.

Makes about 1 cup of syrup once reduced.

Bathing in Caramel

You know when you make up a recipe and cross your fingers that it all works out, well this one worked and then some.
I could bathe in this stuff. In fact I made this while no one was home and for a 30s. period... maybe... actually... ok... I did consider it.
I paired this with Tartelette's version of Dorie Greenspan's Burnt Sugar Ice Cream.
What was nice about Tartelette's version was the elimination of half the sugar called for. This ice cream came out perfect for those of us without that aching sweet tooth,
That sauce however could possibly produce a sugar coma, especially if bathed in....I really have to stop talking about that.
The addition of maple syrup, from a recent trip to the sugar bush, was amazing. In fact it brought the flavour up to another level. My friend described it as peanut brittle-ly with maple. In fact, once she tasted it we both discussed bathing in it.

Recipe:

Maple Caramel Sauce:
Ingredients:

1/3c. heavy cream
1/4c. maple syrup
1/4c. sugar
1 tbsp water
1/4 tsp Fleur de Sel, or any good salt...maybe not table salt cause it's too harsh

- Combine sugar and water in a pot and bring to a boil till suagr turn amber, about 6-8 mins.
- Add maple syrup and cream and then continue to boil till thickened
- Add salt once you take the sauce off the heat, stir and then set aside until ready to use.

The recip for the ice cream is linked here.

Mmmm those waffles are yammy!!!!

I'm not really in the mood to post with a story today. I took a bunch of photos, so enjoy. Obviously, I gave you the recipe which I got from Whole Grain Gourmet.
These were amazing btw!







Sweet Potato Waffles:
Dry ingredients
2 cup white whole wheat flour
1/4 cup natural unbleached sugar
1 Tbsp aluminum free baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon

Wet ingredients
1 cup milk
1/2 cup sour cream
1/2 cup mashed baked sweet potatoes
4 Tbsp unsalted butter, melted
3 large eggs, at room temperature

Preparation:
Pre-heat your waffle iron. Depending on the type of iron you have, you may need to lightly oil it.
Combine all of the dry ingredients in a large bowl and whisk them until well combined.
Separate the egg yolks from the whites, reserving both.
In a medium bowl, combine the milk, sour cream, mashed sweet potato, melted butter, and egg yolks. Whisk until well combined.
In a small bowl, beat the egg whites at a high speed for about two minutes. Stiff peaks should form when you lift the beaters. Set aside.
Pour the wet ingredients over the dry ingredients. Whisk until well combined, but do not over mix. The batter should be nearly smooth.
Fold in the beaten egg whites.
The batter is now ready for your waffle iron. The amount of batter and cooking time will vary according to the size and temperature setting of your waffle iron.

Serves 4 : full size Belgian waffles