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sarah o

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Posts posted by sarah o

    Dulce de Leche as a cake filling

    in Pastry & Baking

    Posted

    I posted this recipe last October. 

    I also took a quart of this dulce de leche to the eG potluck at Tejon's. 

    Once you try this you won't want to fiddle around with the cans of condensed milk.  This is the real cajeta and is delicious.

    Here is an authentic Mexican recipe as made by Mrs. Obregon, my neighbor, who loves her slow-cooker which she says is muy sympatico.

    DULCE DE LECHE - SLOW COOKER

    1 Mexican (or other) vanilla bean, split lengthwise

    2 cups regular goat milk, do not use low fat

    2 cups regular milk

    1 2/3 cups cane sugar

    1/2 teaspoon baking soda dissolved in ¼ cup water

    Mix the milks together in a quart measure.

    Pour 3 cups of the milk (refrigerate the remaining cup) into the slow cooker and add the vanilla bean and sugar and turn heat control to high and mix with a whisk to make sure the sugar has dissolved.

    As soon as the mixtue has warmed to about 140 degrees, add the water with the baking soda and whisk again.

    Do not cover the cooker.

    Continue cooking for about 8 hours, gently stirring about every 2 hours.

    Remove the vanilla bean, wash it and set it aside to dry and stick it into your sugar canister to flavor the sugar.

    Meanwhile, with a silicone high temp spatula, scrape down the crust that has formed on the sides and stir it into the mixture.

    If foam forms do not remove it, simply stir down into the mixture.

    Reduce the temperature to medium and continued cooking. Stir occasionally, about every 15-20 minutes until the mixture has thickened, it should pour like honey.

    This should take about 2 hours.

    Near the end of this time, warm the remaining cup of milk in a small saucepan then stir into the mixture in the slow cooker. Mix well and transfer to a sterilized quart jar and place the cap lightly on the jar, do not seal.

    Allow it to cool to room temperature then tighten cap and refrigerate.

    It will keep for three months in the refrigerator.

    To make a cake filling, cook 1 cup gently over very low heat or in a double boiler for about 45 minutes.  It should be thick, even while hot and the consistency of soft caramel. 

    It should not soak into the cake. 

    First chill your cake, or at least the bottom layer. 

    Pour the cajeta into the center of the cake layer and gently spread it out to the edge then add the top layer. 

    Finish as you wish.

    Made Andies DDL with the goat milk , and it came out wonderful.

    Thanks

    Also did the canned sweetened condensed milk and that came out very well also.

    Classic French Crème Brulée - The Topic

    in France: Cooking & Baking

    Posted

    Stupid question, but why use a water bath if you're baking at low heat in a convection oven?

    I think this could also work, however you might risk drying out the custard before it sets producing a tough skin on top. The trick is to bake slowly, but not too slowly, and the thermodynamic qualities of the water bath help to even out the temperature so the edges don't bake much faster than the center, as well as slowing the dish temperature reaching the boiling point. It also adds moisture to the oven environment keeping the top of the custard from drying out quickly.

    Not sure what a "wittco" is - care to explain?

    it's a cook and hold.

    Classic French Crème Brulée - The Topic

    in France: Cooking & Baking

    Posted

    wow, i have same probs! some times it takes forever to set. I figured it had to do with yolks, smaller size,etc.

    i also filled up water high.

    now i will try less h20 version.

    Has anyone ever used wittco to bake them in?

    a lot of times ovens are in use and i have to use wittco and i get crusting on some.

    Creme brulee's can be a pain in the uknowwhat!

    Red Velvet Cake

    in Pastry & Baking

    Posted · Edited by sarah o (log)

    Here's one.

    Leite's Culinaria

    This is an exact duplicate of my mother's recipe which has been a christmas tradition in our house for over 40 years! And if u saw the recipe card you would believe it! :laugh:

    i prefer this frosting over the cream cheese frosting which some people use instead.

    Spring has sprung

    in Pastry & Baking

    Posted

    Dirty piles of snow garnished with rock salt seems to be in season...  :blink:

    I can't stop laughing.....more snow forcast for later....or shall we call it a dusting of confectionary-snow flakes that makes everything look beautiful again!......

    yup , it's coming down here in wisconsin! :sad: This has to have been the longest winter ever! i think i'm suffering from SAD! :blink:

    Watermelon Syrup?

    in Pastry & Baking

    Posted

    Last august i purchased a jar of watermelon syrup in a grocery store when i was

    in Canada. When i asked at the checkout no one had a clue what to do with it.

    any body know? is it put on pancakes? For Baking?

    it apparently is homeade, in a ball jar, and ingredients are watermelon and sugar.

    I think made by Amish.

    Whaddya think?

    Sarah

    Meyer Lemons: Recipes and Storage

    in Cooking

    Posted

    Thanks guys for all the great ideas. The lemon creme anglaise sounds good, and the vinaigrette, and the ......, they all sound great. but i decided a simple glass of lemonade so i can experience my first taste of meyer lemon to its fullest! :wub:

    now i have to work on getting my persian lime to produce past the flowering stage.

    I also have a kaffir lime that i would like to do something with.

    Can u use the leaves in pastry or confections , or are they too powerful!

    anybody tried this?

    If so, let me know.

    Sarah

    Meyer Lemons: Recipes and Storage

    in Cooking

    Posted

    After having my dwarf meyer lemon for 2 years, I finally harvested its first fruit!tn_gallery_25439_870_643019.jpgI feel like a proud new mother!

    Now, what do i do with one lonely meyer lemon?

    open to ideas

    The skin since i picked it 2 days ago has become unbelievably smooth and shiny, why is this? And why does it not happen with regular lemons?

    Hey, how do u make the photos larger?

    Working on new portioning for sales

    in Pastry & Baking

    Posted

    Wendy, i understand your dilemma! i also work at a private country club and encounter many of the same problems as you. Some weeks dessert sales are great and other weeks nothing. i also tried the low carb option and it didn't seem to go over. It seems that if people are going to order dessert they are going to splurge on something that is fattening and tasty, which makes sense to me.

    I too have thought about a sampler dessert . This way they find out how delicious all the different desserts are and want to order the large version!? You can call it the "Dessert Teaser"! just tiny portions! Minute!!! Yeah, and than they want more.

    Whaddya think?

    Sarah O

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