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merstar

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Posts posted by merstar

    Blackberry Montage

    in Pastry & Baking

    Posted

    Blackberry ice cream!

    Blackberry coffee cake - I have several great recipes, such as "Streusel Topped Triple Berry Coffee Cake" and "Tons of Blueberries Coffee Cake." You can use blackberries in either one - will post links if you're interested.

    Blackberry Swirl Cheesecake (haven't tried this yet, but it sounds great)

    What's the best vanilla extract?

    in Kitchen Consumer

    Posted

    Hello,

      I've used Watkin's Double Strength vanilla, and just bought some regular strength vanilla from Penzey's.  The first is pretty good but I ran out and it is not easily purchased from stores.  I ordered the Penzey's online.  I found it to have an odd, plastic-like odor that almost masked the vanilla.

      Does anyone else have a favorite?

    --Kalyson

    You may know this already, but Watkins is not a pure vanilla extract. The extract is just one of the ingredients.

    http://www.maststoreonline.com/browse.cfm/4,510.htm

    It's Cucumber Time! Ideas?

    in Cooking

    Posted · Edited by merstar (log)

    Pierre Franey's "Salade De Concombres Et Chevre" (Cucumber and Goat Cheese Salad), is fantastic. Very simple, with just a few ingredients, yielding a full, round taste - just delicious. I also have a recipe in my files for "Chilled Cucumber and Yogurt Soup with Dill and Fresh Mint" from Patricia Wells, but I haven't tried that yet. Will PM recipes to you if you're interested.

    Ice Cream Machines

    in Kitchen Consumer

    Posted · Edited by merstar (log)

    Thanks - I didn't even consider the size. The Krups freezer bowl just fits snugly on the top shelf on my freezer - you're right - the KitchenAid may be too big, especially in the height. Will have to go measure. Thanks again!

    Ice Cream Machines

    in Kitchen Consumer

    Posted · Edited by merstar (log)

    I'm looking to replace my Krups La Glaciere, which is now kaput. I'd like to get another ice cream maker with a freezer bowl, and am considering the Kitchen Aid Ice Cream Maker Attachment, the Cuisinart ICE=20 1 1/2 quart, or the latest Krups model. For those of you who own any one of these machines, what are the pros and cons? Thanks.

    "The Perfect Scoop" by David Lebovitz on ice cream

    in Pastry & Baking

    Posted

    I just tried to make the Strawberry Frozen yogurt, and it was a disaster. It got overly frozen and hard with a thick layer on the sides of the bowl within a few minutes, and hence, the paddle had no room to turn. I was left with overly frozen, hard-as-a rock, icy yogurt on the bottom and sides, and mushy, liquidy stuff in the center. My freezer was set at about 10 below, and that's what I usually use for ice cream - maybe it's too cold for this type of frozen concoction, since it doesn't have much fat, and therefore, is thinner and more watery than the typical ice cream. I used frozen strawberries for the base - David says frozen fruit can be used instead of fresh. I also strained the yogurt for several hours before using. What do you think went wrong?

    Please ignore my previous post, quoted above. I found out what the problem is - it's my ice cream maker. I just tried to make a chocolate ice cream which I've made many times before, and the same thing happened. It's time for a new one.

    "The Perfect Scoop" by David Lebovitz on ice cream

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I just tried to make the Strawberry Frozen yogurt, and it was a disaster. It got overly frozen and hard with a thick layer on the sides of the bowl within a few minutes, and hence, the paddle had no room to turn. I was left with overly frozen, hard-as-a rock, icy yogurt on the bottom and sides, and mushy, liquidy stuff in the center. My freezer was set at about 10 below, and that's what I usually use for ice cream - maybe it's too cold for this type of frozen concoction, since it doesn't have much fat, and therefore, is thinner and more watery than the typical ice cream. I used frozen strawberries for the base - David says frozen fruit can be used instead of fresh. I also strained the yogurt for several hours before using. What do you think went wrong?

    Cocoa Craziness

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Hello Aria,

    I've heard the new Hershey's Dark is inferior, so I'd avoid it. Droste cocoa (this is a differently designed box than the one I linked you to below, and for some reason is more expensive even though it's the same weight), is excellent and can be found in many grocery stores, and specialty stores. Otherwise, you can order it online at Amazon, etc. Pernigotti is another good one, but is more expensive than Droste, and can be found at Williams-Sonoma.

    Edited to add: I just checked Amazon, and the Droste at the following link - different design, and more reasonably priced, is currently unavailable, but there are lots of other online sources. Here's what the box looks like, and this is the one you'd be most likely to find in your local stores:

    http://www.amazon.com/Droste-DC9727-Cocoa/...601&pf_rd_i=ybh

    Here's another site selling Droste:

    http://www.shopgourmetsmarket.com/fine_foo...g/droste_cocoa/

    Quickies in the 8 x 8

    in Pastry & Baking

    Posted · Edited by merstar (log)

    These are all excellent:

    Streusel Topped Triple Berry Coffee Cake

    I use an 8x8 instead of the specified 9x9, plus a few other minor tweaks. I usually do half raspberries and half blueberries, fresh or frozen, unthawed

    http://www.recipezaar.com/47953

    Strawberry Coffee Cake

    http://www.recipezaar.com/67733

    Chewy Brownies

    I bake them for less time than indicated, about 32 minutes.

    http://www.taunton.com/finecooking/recipes...y_brownies.aspx

    Chocolate Chip Cookies -- Bake-Off III

    in Pastry & Baking

    Posted · Edited by merstar (log)

    Thanks, Merstar! I'll try this recipe next.

    Sugar Plum, I bet you'd be interested in this recipe. It's just half cup butter to 2.25 cups flour.

    Yes, I noticed that right away...only a 1/2 cup of fat in the whole recipe. Wonder if that's why they are called chewy??

    Yes, the lower amount of fat is definitely the main reason they're chewy. They're crispy on the edges and chewy in the centers. Also, the 375 F temperature helps keep them chewy in the centers, as opposed to some recipes that call for a lower temperature.

    Chocolate Chip Cookies -- Bake-Off III

    in Pastry & Baking

    Posted · Edited by merstar (log)

    I agree - the sugar is way too high in proportion to the other ingredients. How about just reducing each sugar by about 2 Tbsp?

    Here's a really good recipe if you're looking to try another:

    http://64.233.169.104/search?q=cache:tJSfV...clnk&cd=2&gl=us

    Thanks, Merstar! I'll try this recipe next.

    Sugar Plum, I bet you'd be interested in this recipe. It's just half cup butter to 2.25 cups flour.

    You're welcome! Oh, and here's one I tried recently. It's the best chocolate based chocolate chip cookie recipe I've tried so far - totally decadent!

    Chocolate Espresso Chews:

    http://www.finerkitchens.com/swap/forum1/5...akin_incredible

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