Shalmanese

The recipes are finally up. Sorry about taking so long. I kept trying to fit them all into one recipegullet entry but it always got too unwieldy and I kept on giving up. Finally I threw in the towel and made a seperate entry for each one. Grapefruit Terrine & Lygonberry Shooter Wild Kiwis with a Lygonberry Biscuit Mini Pumpkin Ice-Cream Sandwiches Duck Biscuits with Cilantro Jelly Mini Cherry Toffee Apples Mini Chocolate Bar Vegemite Parmesan Cheesecake

I have no idea if this would work but the talk about tea syrup had me thinking that you could make a tea marshmallow or some sort. It seems like it would perfectly combine the teeth aching sweetness of it with an intriguing texture and flavour release.

Potatoes? Dessert? Meat Cake!

Mini Chocolate Bar Serves 6 as Dessert. This is dessert 6 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 50 g Butter 70 g Flour 30 fl oz Sugar 10 ml Water 2 T Cocoa Powder 50 g Dark Chocolate Cut the cold butter into the flour, sugar & cocoa powder until you get to the stage of small peas. Add in the water until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into a sheet. Bake at 350 F until cooked and cut them while hot. Melt the dark chocolate and bring to a temper and glaze the cooled bars. Keywords: Dessert, Expert, Chocolate, Plated Dessert, Brownies/Bars ( RG1855 )

Mini Chocolate Bar Serves 6 as Dessert. This is dessert 6 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 50 g Butter 70 g Flour 30 fl oz Sugar 10 ml Water 2 T Cocoa Powder 50 g Dark Chocolate Cut the cold butter into the flour, sugar & cocoa powder until you get to the stage of small peas. Add in the water until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into a sheet. Bake at 350 F until cooked and cut them while hot. Melt the dark chocolate and bring to a temper and glaze the cooled bars. Keywords: Dessert, Expert, Chocolate, Plated Dessert, Brownies/Bars ( RG1854 )

Wild Kiwis with a Lygonberry Biscuit Serves 6 as Dessert. This is dessert 7 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 4 Wild Kiwis 50 g Butter 70 g Flour 30 g Sugar 10 ml Lygonberry Syrup Cut the cold butter into the flour & Sugar until you get to the stage of small peas. Add in the lygonberry syrup until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into 6 crescent shaped biscuits. Bake at 350 F until cooked. To serve, place 4 wild kiwis onto the plate and then top with 1 biscuit Keywords: Dessert, Intermediate, Fruit, Plated Dessert ( RG1853 )

Duck Biscuits with Cilantro Jelly Serves 6 as Dessert. This is dessert 4 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 Biscuit 100 g Duck Fat 150 g Pastry Flour 50 fl oz Sugar 1/2 tsp Star Anise Jelly 100 g Sugar 70 g Water 4 T Rice Wine Vinegar 1/4 pt Pectin 1 pkg Cilantro To make the biscuits, first put the duck fat in the freezer. Mix the flour, sugar and star anise together and place in the freezer for an hour. Use a grater to grate in the duck fat and mix gently to coat. Add in a few tablespoons of cold water and mix until the dough comes together. Wrap it up in some plastic wrap and let it chill for an hour so the dough can absorb the moisture. Roll out the dough and bake at 350F until the edges are golden. Cut the biscuits while they are still hot and let them cool to room temperature. To make the jelly, combine the sugar, water & pectin in a measuring cup and let it cook in the microwave until boiling. Add in the rice wine vinegar, cook for a while longer and then test to see if it has jelled. If it has, bring it back to the boil and then add in about 1/2 a bunch of cilantro immediately after you've taken it off the heat. Let it cool to room temperature and then chill in the fridge overnight. To serve, simply top each biscuit with a dab of cilantro jelly. Keywords: Dessert, Expert, Duck, Brownies/Bars, Plated Dessert ( RG1852 )

Mini Pumpkin Ice-Cream Sandwiches Serves 6 as Dessert. This is dessert 3 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 1 Butternut Squash 1/4 c Cream 3 T Brown Sugar 1 tsp Cinnamon 100 g Sugar 1 T Water Bring the Sugar and Water to a boil and create an amber caramel. Let it cool slightly and then pour 12 patterns onto a silpat to form thin sheets about 4" in diameter (if the sheet is too thick, then use a spoon to spread it out). Roast a halved butternut squash in the oven for 2 hours and then scoop out the flesh and run through a sieve. Take about 200 grams of the squash mixture and mix it with the cream, sugar and cinnamon. Place some plastic wrap in a glass cup and then place the pumpkin mix into the cup. Freeze overnight. To serve, unmould the pumpkin ice-cream from the cup, smooth out the crinkles from the plastic wrap and then slice into 6 equal sized pieces. Wedge each piece of ice cream between two pieces of caramel and serve. Keywords: Dessert, Vegetables, Ice Cream ( RG1851 )

Mini Cherry Toffee Apples Serves 6 as Dessert. This is dessert 5 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 6 Crab Apples 200 g Sugar 1/4 c Water 12 Cherry Candies Put the cherry candies into a spice grinder and grind until they are coarsely ground but not too fine. Bring the Sugar and Water to a boil and cook until it is an amber caramel. Place toothpicks into the ends of all 6 apples and dip them into the caramel while hot. You need to work quickly as the caramel will continue cooking while you are working. Let the caramel drip off until only a thin layer remains and then place them on a silpat. When the caramel becomes tacky to touch, gently roll them in the cherry candy powder and then let them cool completely. Note: If you follow the standard procedure and chill the pan to stop the caramel from cooking further, it will thicken up and create too thick a coating. Keywords: Dessert, Easy, Fruit ( RG1850 )

Grapefruit Terrine & Lygonberry Shooter Serves 6 as Dessert. This is dessert 1 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 1 Grapefruit 1/3 c Lygonberry Syrup 2/3 c Water 1 pkg Gelatin Combine the Lyngonberry Syrup and Water to form 1 cup of well flavoured liquid and add in 1 package of gelatin. Stir to ensure that it is completely dissolved and then bring to a simmer in the microwave. Segement 1 grapefuit into chunks and then add one chunk to the bottom each shotglass. Let the Lygonberry mixture cool to room temperature and then add just enough mix to each shotglass to cover the grapefruit and allow it to cool in the refridgerator. After 1/2 an hour, remove and top up the rest of the shotglass with the mixture and then chill. This two stage process ensures that the grapefruit will remain at the top of the mix when presented. Before serving, briefly dip the glass in warm water and then invert onto a plate. Keywords: Dessert, Plated Dessert, Easy, Fruit ( RG1849 )

Vegemite Parmesan Cheesecake Serves 16 as Dessert. This is dessert 7 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 The inspiration for this came from the observation that at the time of development, there was NO google search results for "vegemite dessert". What you are witnessing is the first documented instance of using vegemite in a dessert setting! 2 pkg Philadelphia Cream Cheese 6 T Vegemite 1/2 c Cream Parmesan Rinds 2 Egg 3/4 c Sugar Base 6 Graham Crackers 3 T Melted Butter 3 T Sugar Base: Crumble up graham crackers, and mix with melted butter and sugar and pack firmly into a 9" Springform Pan. Blind bake the crust at 350F for 10 minutes and then take out and cool. Filling: Put the cream and the parmesan rinds in a bowl and heat in the microwave until the cream is simmering. Let steep for half an hour and then remove the rinds. Add 1/2 the vegemite to the cream and mix until smooth. Meanwhile, in a stand mixer, add the cream cheese and beat until smooth, scraping down the sides. Add the sugar and beat until dissolved and then add the eggs, continuing to scrape down the sides every 5 minutes. Add the cream and taste the batter to see the strength of the vegemite flavour and the sweetness level. If more sugar or vegemite is needed, take a bit of the batter into another bowl and stir in more vegemite/sugar and then readd back into the batter. Pour the batter into the pan and shake to release any bubbles. Cover the outside with tin foil, place in a water bath and bake for 1 hour at 300F or until the centre is just slightly jiggly. Let it cool in the oven for an hour, then on the counter until it reaches room temperature and then chill overnight. This cheesecake is VERY rich and VERY overwhelming. Serve only small portions otherwise your palate will rebel. Although there is a definate vegemite flavour to it, it is toned down enough that even people who are put off by vegemite are able to enjoy this dessert. It has a very intriguing flavour, sort of chocolatly, sort of nutty, sort of savoury. Keywords: Dessert, Intermediate, Cheese, Plated Dessert ( RG1848 )

Vegemite Parmesan Cheesecake Serves 16 as Dessert. This is dessert 7 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 The inspiration for this came from the observation that at the time of development, there was NO google search results for "vegemite dessert". What you are witnessing is the first documented instance of using vegemite in a dessert setting! 2 pkg Philadelphia Cream Cheese 6 T Vegemite 1/2 c Cream Parmesan Rinds 2 Egg 3/4 c Sugar Base 6 Graham Crackers 3 T Melted Butter 3 T Sugar Base: Crumble up graham crackers, and mix with melted butter and sugar and pack firmly into a 9" Springform Pan. Blind bake the crust at 350F for 10 minutes and then take out and cool. Filling: Put the cream and the parmesan rinds in a bowl and heat in the microwave until the cream is simmering. Let steep for half an hour and then remove the rinds. Add 1/2 the vegemite to the cream and mix until smooth. Meanwhile, in a stand mixer, add the cream cheese and beat until smooth, scraping down the sides. Add the sugar and beat until dissolved and then add the eggs, continuing to scrape down the sides every 5 minutes. Add the cream and taste the batter to see the strength of the vegemite flavour and the sweetness level. If more sugar or vegemite is needed, take a bit of the batter into another bowl and stir in more vegemite/sugar and then readd back into the batter. Pour the batter into the pan and shake to release any bubbles. Cover the outside with tin foil, place in a water bath and bake for 1 hour at 300F or until the centre is just slightly jiggly. Let it cool in the oven for an hour, then on the counter until it reaches room temperature and then chill overnight. This cheesecake is VERY rich and VERY overwhelming. Serve only small portions otherwise your palate will rebel. Although there is a definate vegemite flavour to it, it is toned down enough that even people who are put off by vegemite are able to enjoy this dessert. It has a very intriguing flavour, sort of chocolatly, sort of nutty, sort of savoury. Keywords: Dessert, Intermediate, Cheese, Plated Dessert ( RG1847 )

Wow, these just keep on getting better and better. I can't say that I've ever had sweet tea before although it is rapidly moving up my to-do list.

Wow, what a cool ass dessert. A great way to interpret the challenge. I would have loved to have tried it.

I don't care what the explaination is, thats the worst sounding dish I've ever heard.

I don't understand why Americans have not moved to Electric Kettles yet. Is there any reason you prefer the old-fashioned type?

Full story here on news.com.au ← I just read in Slate that it's not true! Folic acid is regulated, but only the synthetic, supplemental kind. Vegemite has naturally occurring folate and is okay. Excess folate is mainly bad because it can mask symptoms of B12 deficiency. ← Vegemite Ban an Urban Legend

moutai is a brand. There is only one moutai. Theres several proofs an probably a couple of vintages but theres no such thing as "bad moutai" in the same way there's "bad whiskey"

Great, you post this after I've confitted my gizzards. Next time. Is there any way you can buy just gizzards or do you just have to collect them from whole ducks?

This is the point at which I realise I made the right choice for the next challenger .

Mexican is hard because there's just not many mexican immigrants to Australia. Your best bet is to actually look for synonomous ingredients from other cultures. For example, India and Mexico share a lot of culinary synchronity even though they are from diametrically opposite sides of the globe.

I'm OK. I have a 1kg jar I brought over from Australia and I can smuggle some more in next July when I go back to Aus. Anybody in Seattle with vegemite withdrawals, I can hook you up. I suppose I should hang some ug boots over the powerlines near my house

Grah! I am man! Why I keep be mistaken as woman? As for smoked chocolates, see My post and this article for some ideas. A quick google reveals this and Ideas in Food for some added inspiration.

You can't

And we're onto Round 5 of the Supreme eGullet Pastry and Baking Challenge and I would like to welcome our new challenger chiantiglace up to the plate. For those of you just joining us, the Challenge involves one contestant, picked by the previous week's challenger, to create a dessert based on a particular theme. Here are the previous challenges: Round 1 - Take pineapple upside down cake and bring it into this century Round 2 - Make a dessert containing an animal ingredient or product other than lard or bacon Round 3 - Create a deconstructed beer dessert Round 4 - Create a dessert tapas plate consisting of 7 items in 7 days, using local and seasonal flavours In my last challenge, I created a set of 7 tapas that was meant to reflect on each course of a 6 course dinner menu I had planned as well as one additional mystery tapas which turned out to be a Vegemite & Parmesan Cheesecake. chiantiglace is a student at the CIA and an incredibly talented baker. He also shares an affinty for molecular gastronomy and how innovative technologies and techniques affect the culinary world so I'm proud to pass the torch onto him. Autumn is coming into my little part of the world and I see the leaves starting to turn yellow and shed. One of my earliest memories of Autumn is the smell of piles of leaves being burnt and that smell still carries me back to this day. So, my challenge to you, chiantiglace is to create a dessert involving smoke that evokes Autumn. Let the games begin!