kitwilliams

Here's another one that looks interesting (think I'll try it tomorrow): Spice Cake with Cardamom Coffe Icing 2 1/4 cups (11.25 oz) a/p flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground cloves 1/8 tsp ground white pepper 1/4 tsp ground cardamom 4 oz butter, softened 1/2 cup dark brown sugar 1 cup granulated sugar 2 eggs 1 tsp vanilla 1 1/4 cups buttermilk Grease and flour either two 8" round cake pans or one 13"x9" pan. Preheat oven to 350F. Sift flour, powder, soda, salt and spices and set aside. Cream butter and sugar. Add eggs, one at a time, and vanilla and beat until light and fluffy. Add flour alternately with buttermilk and beat one minute until smooth. Pour into pans and bake 30-35 minutes for rounds or 40-50 minutes for 13"x9" pan. Cool in pans 10 minutes then turn out and cool completely before frosting. Cardamom Coffee Icing 1/4 cup milk 1 tbsp instant espresso 1 tsp ground cardamom 1 tsp vanilla 8 oz butter 3/4 cup powdered sugar Heat milk and dissolve the instant espresso in it. Cool. Beat together remaining ingredients. Add cooled coffee and beat until fluffy. This from Savoring the Seasons of the Northern Heartland by Beth Dooley and Lucia Watson. I'm curious about the icing. Only 3/4 cup powdered sugar to half a pound of butter? I found the same recipe online in a couple of places and the same quantities are listed. Sounds good to me -- won't be too sweet!

I was running errands in LA today so decided to stop by Boule for a macaron (or three or twenty). I should've thought about the fact that it was Monday...

Do they sell Pasteis de Nata at the bakery? edited to say that the food looks fabulous and I'm there when next I'm in the neighborhood! yum.

Too many pages to search through, but today at the Long Beach Marina Farmer's Market I came across something I'd never seen before. I was told it was Italian Cauliflower. It was (I say "was" because we just devoured it at dinner) pale green and looked like a beautiful piece of coral. When separated, each floret looks like a little pine tree, but, as I said, massed together it looks like a piece of coral (or really lovely barnacles). Absolutely stunning. Tossed it in olive oil, salt and pepper and roasted it at 450F for about 20 minutes, getting some nice color on the edges. Fabulous. Definitely tastes like cauliflower, not french fries, maybe a tad milder than your typical head of white cauliflower, but tastes buttery and sweet. I just popped back into the kitchen to finish it off. Can anyone shed some light on this beautiful and delicious veg? And forgive me if this has been discussed in the previous ten pages of roasted cauliflower discussions. Whoever would have guessed???

So funny you should mention that, Paula. I did a stage at a bakery in London and whipped out my small offset spatula to a chorus of guffaws. None of the staff had seen one and couldn't imagine it would be of any use. When I left, they were all begging me for it so, next trip over, I brought them back as gifts! And ahhhh, the cream. All the dairy products. And the beautiful, pink forced rhubarb. As Paula said, you'll be thrilled with the quality and variety of produce available there. Aside from all that, when I first saw your post, Kit, I did a double-take as a few years ago (more than a few), I was moving to the UK, my background is in pastry and my name is Kit. It sounded as if I had written it! But it was long before egullet ever existed. And it was before I moved over to the pastry biz. I wish egullet had been around then. I hope you get lots of useful advice and, when you get over there, I hope you post frequently about your experiences! It's my favorite country, for a myriad of reasons. I'm envious (except at the thought of the current exchange rate -- yikes!) Good luck!

Northwoods Inn in Long Beach (Belmont Shore, not Naples) is GONE, thank goodness. Something about a cabin with snow on the roof in a beach town -- just didn't work for me! I've heard The Madison on Pine Avenue here in Long Beach is good for steak but I can't comment personally. Yet.

Black teas with anything ginger. Any teas would probably go great with ginger. But a strong cuppa with milk and a hint of sweetness and, in particular, Grasmere Gingerbread. But my Chewy Ginger Cookies (recipe can be found in the Christmas Cookie thread), my cousin's Ginger Crunch Cookies, or Ginger Shortbread are all great. I never do coffee when I know there will be ginger around. Oh! Just remembered: Nancy Silverton's (La Brea Bakery's) Ginger Scones. They are awesome.

I get the Vietnamese Cinnamon from Penzey's, which is where I found the recipe for the Caramel Spice Cake which I listed above. My cousin, who is a baker in W. Stockbridge, Mass., turned me onto it about five years ago. I agree, K8, it's terrific stuff.

Oh! The pressure! Seriously, I know how it is when you have a taste and a texture and a mouthfeel in your mind...the search can go on forever! I've been looking for a sherry-soaked sponge cake that I had at a catered event in LA about six years ago (no idea who the caterer was). I think it was a nice, thick sponge with a sherry soaking syrup. Simple and deliciously flavorful. I think I posted a thread asking for help finding something like it. I hope you find something that suits your fancy sooner than I have, Carolyn!

Not surprised that you folks over there are getting La Brea products...do you know IAWS Group? An Irish group who paid $68 million for La Brea. They already had a par-baked operation somewhere in Europe. Are the loaves showing up in other European countries as well? I'd be very interested in knowing the markets they are trying to enter! And I'm waiting for them to come buy me out for the same! Article on Sale of La Brea Bakery

(Next morning) ...and it is really good for breakfast with both icy cold milk and hot coffee!

I made the Caramel Spice Cake today. With the icing. No doubt about it...Yum Yum Yum! Definitely check it after 30 minutes. I baked it in a conventional oven and it did not take the entire 40 minutes. It's a keeper! Flavor is great and it was fun to make a single layer cake -- it's been ages since I've done so!

Carolyn: This is called Caramel Cake but it is actually a spice cake which is poked after baking and a caramel sauce poured over. Half the caramel sauce is reserved and turned into frosting by adding powdered sugar and milk. It is a very thin icing but it could also easily be left off, if desired, as could the caramel. I've only made this once and, as I recall, I very well may have left it unfrosted, with only the caramel as adornment. It was tasty enough that I saved the recipe. I wish I'd read your thread earlier -- it would have been perfect for the rainy day we had today! It is originally from the Penzey's catalog. Caramel Cake 8 oz. butter, softened 14 oz. granulated sugar (2 cups) 4 eggs 15 oz. A/P flour (3 cups) 1 Tbsp. baking powder 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. nutmeg 1/2 tsp. salt 1 cup milk 1 tsp. vanilla Caramel Sauce 4 oz. butter 15-1/4 oz. brown sugar (2 cups) 1/2 cup milk Frosting 1/2 cup caramel sauce 12 oz. powdered sugar 1 tsp. vanilla 1/8-1/4 cup milk 350 oven. Grease 13x9 pan. Sift flour, baking powder, cinnamon, allspice, nutmeg and salt. Combine milk and vanilla. Cream butter. Add sugar slowly and beat until fluffy. Add eggs, one at a time, beating well after each. Add flour and milk mixtures alternately, blending thoroughly after each addition. Spread in pan. Bake for 40 minutes, testing for doneness after 30 minutes. Caramel Sauce: combine butter, brown sugar in saucepan over medium heat. When butter is melted and mixture is hot, add milk and stir well. Bring to boil and boil for one minute. Divide into two equal portions. Let cake sit for five minutes, then poke evenly with fork. Pour half the caramel mixture over the top, spreading evenly. Let cool. Whip remaining caramel sauce with powdered sugar and vanilla. Slowly add milk, 1/8 cup at a time and beat to spreading consistency. Spread over cooled cake. I'm going to make it tomorrow. Thanks for suggesting spice cake!

A Danish company, Orana, has a product called "baking jam". There is no actual description of it but from what I gather, it sounds like it is what they use in, surprise surprise, Danish Pastries! They call it "Fruit Preparation - Compound for Bakery Products". Pretty traditional fruits used: apple, apricot, prune, raspberry, strawberry and less traditional, kiwi and kiwi/gooseberry. The raspberry and strawberry available with or without seeds. Orana A/S

I do a lot of breakfast pastries. For my business name, my brother came up with: "The Yeast Confection" I've never laughed so hard, but I politely declined. Anybody else want it, it's yours!

On those rushed days when I get home from work an hour before I need to go to bed in order to get up at 2am, Cream of Wheat is dinner of choice. We didn't get it much as kids as my parents are Depression babies and after consuming years and years worth of hot cereal, they now can't stand the stuff so I learned to make my own hot cereals at an early age. With milk. Brown sugar. And a moat of cold cream. Think that's what I'll fix right now. We're having a cold, wet spell here in So Cal. Relatively speaking, of course!

If you have The Cake Bible, try the recipe for brioche which is actually Paula Wolfert's. If you're lucky enough to have a copy of Paula's Cooking of Southwest France, it is in there as well (revised edition coming out in about a year). It is made in the food processor and uses melted butter! It is light, awesome and fabulously uncomplicated. If Paula catches this thread, perhaps she'll explain further on the development.

I received this for Christmas. What a lovely surprise. I must admit that the yellow titles is truly annoying, especially as I sit here at the computer in dim light. But it should be fine once in the brightly lit kitchen. Haven't had time to pour over it yet as I've been working every day for the past month. Tomorrow is my first day off so I'll be reading Christmas cookbooks! I just opened it up to "Warm Tapioca with Rhubarb". Oh, sounds heavenly after all the holiday fare.

There are some lovely nutmeg cookies in Rosie's All Butter All Sugar No Holds Barred Baking Book (or some such title). Cake-like cookies with a dream of a browned-butter glaze. Nutmeg is a wonderful gift in and of itself. Especially for newlyweds. They say that as long as there is a whole nutmeg in the house, your marriage will be sound. A lovely thought. I usually include a pound of nutmegs from Penzey's and a microplane in wedding gifts. But why not for Christmas too?

I'll bet you sleep with it too!

Get thee to a British Island (you must be near one or two!) and buy some LemSip. I love the stuff. A shot of anything added to it couldn't hurt either.

Ahhh, Café Deco! I used to live on Cornwall Gardens, just off Gloucester Road, and Café Deco was my hangout. Cappuccino and a cigarette -- can't believe I smoked when I lived there (lived with a smoker so if you can't beat 'em...). Pain au chocolat in the morning. And their lemon tartlet in the afternoon. Are most of the employees (and perhaps the owner) Polish? Ahhh. Thanks for bringing back wonderful memories, Moby! And sorry to drag you all down Memory Lane with me!

A great little take away place for roast chicken and potatoes several different ways: Rotisserie Jules. Bute Street, South Kensington. Not a big place. They also deliver. 020 7584 0600. Tube: South Kensington. Since everyone seems to be recommending Polish restaurants, another fun little place in this neighborhood is Daquise. 20 Thurloe Street. The atmosphere is fabulous. The food is simple and the service can be questionable (but usually entertaining!). And a terrific bookstore next door! Very walkable from your neighborhood. But it doesn't sound like you're going to need a take away! Baker & Spice, 47 Denyer Street (off Draycott Ave in South Kensington), SW3, 020 7589 473475; or Salusbury Road (Tube: Queen’s Park), 020 7604 3636; or Elizabeth Street (not far from Sloane Square and just up the street from Victoria Coach Station. Poilane is on the next block). Wonderful pastries, delicious prepared foods, great lattes and, at all three locations there is a communal table with a block of butter which you help yourself to, along with huge pots of their homemade jam. Pricey, yes, but almost everything is organic and great care is taken in selection of ingredients used. I haven't been to St John B&W, but I ADORE the original St John.

The moment I read the above, I knew my problem. I was rolling it down to four or five. Tried again yesterday, raising the minimum to about a nine. Lovely, flakey product resulted. It's just so much fun to keep rolling that I got carried away! Thanks so much, artisan, for your expertise.

So now I finally have my Rondo SMK-64 set up in a fabulous kitchen. Little bit of a problem today with the croissant dough. The layers aren't showing up well, not as crispy and flakey as they used to be. Could I be overdoing it? -- I can't imagine that I am, as I used to beat this stuff up royally with a rolling pin when I was doing it all by hand and there seems to be so much less stress on the dough using a sheeter. It should also be known that I'm now baking in convection whereas I used to use conventional ovens. If anyone can tell me what the heck I'm doing wrong, any advice would be greatly appreciated. Thanks. PS The Rondo is so cool.