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Your Daily Sweets (2005-2012)

Dessert

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#721 miladyinsanity

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Posted 27 January 2006 - 09:50 AM

Cupcakes. Cornflake clusters. More cocoa cookies. Coffee cookies.

I'm pigging out before it's all gone on Sunday--it's the first day of the New Year you see.
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#722 Ling

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Posted 27 January 2006 - 03:03 PM

Wow, the last few pictures have been incredible! :wub:

Here's the mousse cake I made this morning (dark chocolate brownie base, chocolate mousse, chocolate ganache). It's tomorrow's dessert for a potluck party! (I'll post pictures of tonight's dessert later on today...I'm going to West!

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#723 Jmahl

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Posted 27 January 2006 - 04:52 PM

Ling:

You are outrageous. Ling will rule the world. This thread should be renamed, "Ling's desserts."

A rabid admirer.


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#724 Ling

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Posted 27 January 2006 - 06:45 PM

:blush:

:wub:

#725 Ling

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Posted 28 January 2006 - 01:59 AM

Desserts tonight:

VANILLA CHEESECAKE WITH BROWN SUGAR OAT CRUMBLE CRUSHED PINEAPPLE SAUCE AND GRAPEFRUIT ESPUMA

CHOCOLATE BANANA CAKE WITH CINNAMON CHOCOLATE MOUSSE BANANA ICE CREAM

MAPLE ROASTED APPLE WITH BUTTERMILK PAIN PERDU MAPLE WALNUT SAUCE AND APPLE TARRAGON ICE CREAM

Click here for the pictures and comments! :smile:

Edited by Ling, 28 January 2006 - 02:00 AM.


#726 Patrick S

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Posted 28 January 2006 - 06:44 PM

I've been making tart shells with some diferent pate sucre recipes, trying to make one that's perfect. Today I filled one with caramelized rice puffs, put some caramel ganache on top of that, and garnished with some more caramelized rice puffs. It was pretty good.

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#727 Ling

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Posted 29 January 2006 - 12:56 AM

^The tart shell looks thin and crisp--just perfect! :smile:

I had so much to eat tonight. I had two huge dinners...one with my family for Chinese New Year, where I made a gingercake for dessert (not traditional) and also ate a variety of New Year pastries (siew hao jo aka "smiling mouth cookies", wintermelon/mochi cakes wrapped in pastry, and lai see candies. I didn't have the 'tong sui' my mom made...not really a fan of the sweet "fu pay" and gingko nut dessert soup.)

Then I went to my friend's potluck where we ate another dinner...dessert was three slices of the chocolate mousse cake I posted upthread, and ice-cream sandwiches. (Yes, someone bought ice-cream sandwiches to the potluck. Actually, I was the only person who made something from scratch. Dinner was chips and dip, crackers and cheese, KFC, and a whole bunch of other junk food.)

:wacko:

...going to crawl into bed now. So full.

Edited by Ling, 29 January 2006 - 12:58 AM.


#728 miladyinsanity

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Posted 29 January 2006 - 12:59 PM

Peach gelato. Sort of. It had egg yolk, milk, and pureed canned peaches (that is, I pureed the canned peaches) and was cooked. So it counts, right? Right?

I'll take a pic if it turns out well after it's frozen after a round in the ice cream maker. It was kinda too sweet and soft after just being in the ice cream maker.

Maybe the pretty color will show up in my photographs for a change.
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#729 Ling

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Posted 29 January 2006 - 04:08 PM

In Vancouver, Chef Neil's gingerbread pudding at the Hamilton Street Grill has quite a dedicated following. He serves it warm, with pumpkin ice-cream and ginger ice-cream.

His recipe is here: HSG gingerbread pudding

I did a take on his dessert by using the fresh ginger and buttermilk cake recipe I entered in Recipe Gullet, and using only whipping cream and 5 yolks for the custard portion. I infused a little bit of fresh ginger in the whipping cream for the caramel, to make a gingered caramel.

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Edited by Ling, 29 January 2006 - 04:13 PM.


#730 Patrick S

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Posted 30 January 2006 - 06:21 PM

Last night I made beignets using the recipe from The Secrets of Baking. Yum. They're great with a little warm honey.

I'm excited about the bottom picture -- not because it is a particularly good one (its not --its badly composed and slightly underexposed), but because it is the first decent food photo I've ever taken with a flash. I borrowed an old flash with a swivel head that allowed me to do a "bounce flash". After experimenting with it for a little while and seeing the possibilities, I'm planning on getting a new Sigma flash (two of them actually) for my camera that will finally give me complete control over lighting. The top photo was taken under natural light.

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"If you are irritated by every rub, how will you be polished?" - Rumi

#731 Ling

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Posted 30 January 2006 - 07:15 PM

The beignets look incredibly light! :smile:

I made the Elvis Presley pound cake from Epicurious today. I was really disappointed with the cake--very, very dense and heavy (yes, even heavy for a pound cake) and a bit too sweet for me. The only good part is the crispy sweet crust.

I wonder if I didn't beat the cake mixture long enough. Or perhaps it's just me...two of my students really liked the cake, but they are not terribly picky eaters. My mom also found the cake too heavy, and she's normally loves the other pound cake recipes I've done.

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Edited by Ling, 30 January 2006 - 10:59 PM.


#732 RuthWells

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Posted 31 January 2006 - 09:08 AM

Last night I made beignets using the recipe from The Secrets of Baking. Yum. They're great with a little warm honey.

I'm excited about the bottom picture -- not because it is a particularly good one (its not --its badly composed and slightly underexposed), but because it is the first decent food photo I've ever taken with a flash. I borrowed an old flash with a swivel head that allowed me to do a "bounce flash". After experimenting with it for a little while and seeing the possibilities, I'm planning on getting a new Sigma flash (two of them actually) for my camera that will finally give me complete control over lighting. The top photo was taken under natural light.

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Oh. My. God. Can I come over? :wink:

#733 Megan Blocker

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Posted 31 January 2006 - 09:56 AM

GORGEOUS, Patrick. Wow.
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#734 sazji

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Posted 31 January 2006 - 02:19 PM

Well... I really need a new digital camera with light adjustment.

I made the chocolate pudding cake from Lora Brody's "Basic Baking." It's a slightly more refined version of the common one that gets published every so often, with real chocolate and (more) butter in the batter instead of cocoa and margarine. It was a *wonderful* batter to eat raw actually, as I discovered when I licked the spatula... But this photo makes it look like Tar Baby spit up on a brownie. Sorry. :blink:

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#735 sazji

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Posted 31 January 2006 - 02:19 PM

Well... I really need a new digital camera with light adjustment.

I made the chocolate pudding cake from Lora Brody's "Basic Baking." It's a slightly more refined version of the common one that gets published every so often, with real chocolate and (more) butter in the batter instead of cocoa and margarine. It was a *wonderful* batter to eat raw actually, as I discovered when I licked the spatula... But this photo makes it look like Tar Baby spit up on a brownie. Sorry. :blink:

<img src="http://i17.photobuck...i/MVC-141S.jpg" alt="Image hosting by Photobucket">
"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."
-Lea de Laria

#736 tarteausucre

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Posted 01 February 2006 - 09:06 AM

Here is the Raspberry Miroire cake I made for Chinese New Year - Year of the Dog. I apologize for the less than stellar quality of the image.

The cake is a cassis infused, raspberry mousse atop a layer of genoise sponge and dark chocolate ganache. The top layer is a cassis/raspberry jelly.

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#737 Ling

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Posted 01 February 2006 - 04:13 PM

^Mmm...I bet that tasted good! Happy Chinese New Year!

I made Becca Porter's pound cake today. Her recipe is in Recipe Gullet. I liked this cake a lot more than the Elvis Presley pound cake, but I think I didn't beat the EP cake long enough.

I zoomed in on this picture to show the crumb.

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#738 Patrick S

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Posted 01 February 2006 - 05:51 PM

Oh. My. God.  Can I come over?  :wink:

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You'll always be welcome at my place, sweets. :wink:

tarteausucre, your cake looks delicious. I love raspberry and chocolate.

Ling, you're making me crave pound cake. As much as I like dense, deadly rich cakes, I'm surprised I haven't made more of them.
"If you are irritated by every rub, how will you be polished?" - Rumi

#739 Patrick S

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Posted 01 February 2006 - 05:54 PM

Last night I made Thomas Keller's lemon tart with pine nut pate sucre. Recipe

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"If you are irritated by every rub, how will you be polished?" - Rumi

#740 Ling

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Posted 02 February 2006 - 12:08 AM

^I have the book, but I haven't made the lemon tart yet. The pine nut crust sounds really good! How did you like it?

Becca's pound cake is indeed very good! I think I mentioned in another thread that I made pound cakes all the time a few years ago, but then I went onto different things and forgot which pound cake recipe I liked the best. It may have been a cream cheese pound cake recipe. Anyhow, Becca's recipe is definitely a contender...it would be great with a lemon glaze or lemon curd! I followed her suggestion of using 5 eggs + 2 yolks for two loaf cakes.

#741 vkn

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Posted 02 February 2006 - 07:04 AM

Today at My Dhaba, we have prepared Onion Pudding/kheer/payasam. Has anyone tasted this before?
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#742 Swisskaese

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Posted 02 February 2006 - 07:36 AM

Last night I made Thomas Keller's lemon tart with pine nut pate sucre. Recipe

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I made this and it is a fantastic recipe. I highly recommend it.

Gorgeous picture as usual Patrick.

#743 Megan Blocker

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Posted 02 February 2006 - 08:19 AM

I made the toasted bread pudding from the Gourmet Cookbook the other night, but have been having trouble posting photos since then! :sad: I didn't have quite enough cream in the house, so it was a little dry, but I think I liked it better that way - more like bread soaked in goodness than goodness studded with bread.

The first night (the half-recipe lasted me three days), when it came out of the oven all toasty and good, I topped it with a little creme fraiche.

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Edited by Megan Blocker, 02 February 2006 - 08:20 AM.

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#744 RuthWells

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Posted 02 February 2006 - 09:16 AM

^Mmm...I bet that tasted good! Happy Chinese New Year!

I made Becca Porter's pound cake today. Her recipe is in Recipe Gullet. I liked this cake a lot more than the Elvis Presley pound cake, but I think I didn't beat the EP cake long enough.

I zoomed in on this picture to show the crumb.

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I lust for that crust. Yum! You guys are killing me.

#745 RuthWells

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Posted 02 February 2006 - 09:18 AM

Last night I made Thomas Keller's lemon tart with pine nut pate sucre. Recipe

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This is definitely going into the "to try" file.

#746 Ling

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Posted 02 February 2006 - 12:08 PM

I had my Scharffen Berger/Valrhona brownies today...they are so good, especially since I haven't made them in awhile. :wub: (SB is really expensive here.) :sad:

#747 ludja

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Posted 02 February 2006 - 12:49 PM

Today at My Dhaba, we have prepared Onion Pudding/kheer/payasam. Has anyone tasted this before?

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Interesting recipe, vkn. From what you describe, the rinsing of the onions, slicing them thinly and then slowly sauteeing removes much of the 'sharp' or sulfur edge of the onions. Still, I admit it is difficult to imagine what it would taste like with the milk, ground almonds, cardamom, sugar, saffron and raisins. Can you describe the final flavor a bit?

You mentioned it as a 'restorative' dish, but is it also served for dessert? Is it a traditional Indian recipe, and if so, from what part of India?

Thank you for answering if you have the time.
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#748 A Patric

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Posted 02 February 2006 - 01:40 PM

Hello all,

A few days ago I made some baklava (baklawa). I used a syrup of sugar, water, and rose blossom water, and then added just a bit of honey. It was filled with a full pound of freshly ground walnuts (my favorite nut), and each layer of phyllo (filo) dough was hand brushed with italian butter made from the milk of the same cows used for the best parmigiano (think Jeffrey Steingarten's Parmigiano article in one of his books).

I have to say that it was the best baklava that I have ever had, and I was surprised that it actually tastes better when served at room temperature after having rested for some hours. It is not one of those desserts that is great hot.

By the way, has anyone experimented with chocolate and baklava. I have been thinking about it a bit and have concluded that, like most things with chocolate, it might be a promising endeavor.

Sincerely,

Alan

Edited by alanmcclure, 02 February 2006 - 01:42 PM.


#749 Ling

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Posted 02 February 2006 - 02:07 PM

Here's RLB's "Perfect Pound Cake"...yes, it's 1 p.m. and I'm already on my second dessert... :wink:

This recipe differs from Becca's in that it uses cake flour, whole eggs, more butter, less sugar and a bit of milk instead of cream.

I think I like Becca's recipe a bit more, except I would cut the sugar down just by a little next time I make that particular pound cake...and maybe use cake flour instead of AP flour.

Becca's cake rose evenly with a slight dome, while this cake domed sharply in the middle and is not as attractive. I prefer the even brown on this crust (higher temperature), but the crust on Becca's cake is crisper and tastier.

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Edited by Ling, 02 February 2006 - 02:16 PM.


#750 Patrick S

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Posted 02 February 2006 - 03:58 PM

By the way, has anyone experimented with chocolate and baklava.  I have been thinking about it a bit and have concluded that, like most things with chocolate, it might be a promising endeavor.

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Yes. I've made this recipe for chocolate baklava twice, and think its delicious.

^I have the book, but I haven't made the lemon tart yet. The pine nut crust sounds really good! How did you like it?

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The crust was fine, but not really outstanding, IMHO. Overall the tart was delicious. I forgot to point out that I cooked the filling with 3 lemons worth of zest, which I strained out at the end.
"If you are irritated by every rub, how will you be polished?" - Rumi





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