RobertM
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Posts posted by RobertM
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Lemon Bars with a little meringue for fun
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I made a large Eccle today, turned out pretty decent. I think I was kind of skimpy on the filling, or…I just made it to large….
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Put me “on the list”
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It looks like Kerry wasn’t to happy with me in one of Bob’s pictures….
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We have Amazing sponsors. One of our first is Renee Drolet of Chocolat-chocolat.
not only has she supported us every year, but, she is one awesome, friendly and generous woman!! She brought enough molds to allow a drawing where every participant received a mold but she also brought several for us to use during the workshop. Now that my friends is Amazing.
thank You Renee
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A little behind -
dinner last night was in NOTL at a little place owned by Twin Sisters winery
ribs with broccoli….
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Some of you who have been to several previous Workshops may recognize this place. It’s where we are hanging our hats for the night. It’s here, in the lobby, where Kerry and I met the inimitable, wonderful Ruth, who became a close, lifelong friend….
but, i digress.
We hit the road and enjoyed several (I stopped counting) glasses of wine from various NOTL vineyards. (We were sent on a mission to bring Icewine home for several friends)of course, we had to sample other varietals as well….
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Breakfast in Johnstown, PA….aka Flood City. We had breakfast at a small diner next to the ACE Hardware, supposedly run by a fellow who retired, left Johnstown, but came back and was so bored (but, then, who would not be bored there?) so he opened up Jax’s diner….
the food was quick, hot, and quite tasty…
Really not to bad for $7.99….itmwould have been better if they had real Vermont maple syrup instead of Maple Syrup flavored Karo-
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In Johnstown, PA (known for their floods) to see family -
dinner was a mishmash of Chinese and Pizza - no picture of the Pierogi Pizza (?????)
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Forgot our libations From yesterday
Doug had a local dark beer; I decided on a Meiomi Pinot Noir and Barb had a Pinot Gris … yes; we are also paying homage to our other group D3 -
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Today we start our journey further North with a stop at a local landmark Bob and Edith’s”. I had two eggs over easy and Barb (as you can see) was hungry….scrambled eggs; bacon; hash browns and toast
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I began this journey 2 days ago; thought it might be fun to document the journey up to see some of my favorite people.
left Orlando at 5:00 p.m. on Mother’s Day on the AutoTrain.
sadly I totally forgot to photograph dinner on the train; but my visual is a cello wrapped Hot Dog microwaved inside the wrapper and a Diet Coke….arrived in Lorton, VA at 9:00 a.m. Monday and hit up Wegmans first thing.
met up with a friend for drinks and the had Dinner last night at a lovely restaurant Patsy’s Americani had a Chicken salad with pecans; crasins; avocado and a buttermilk dressing. Barb had a goat cheese salad; our daughter had the Rockfish and son-in-law had Jambalaya
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7 hours ago, YetiChocolates said:
If anyone needs/wants any of these items for their tilting melanger from Diamond Custom let me know I’ll bring them along…
To late for everyone….I spoke up for them…..
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Kerry, I’d love to have the replacement insert for the Melanger.
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Reservation made. I hope I get the suite again this year…
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I’m willing to help, however I can!
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Count me in this year
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Yes, it has happened to me while remelting, and, as Jim D. Says, you just keeping stirring it back in, and yes, the immersion blender will help a great deal. If it happens, don’t look at it as a “failure”
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I have remelted caramel in a Bain Marie often, adding a small amount of water. It works every time.
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On 8/11/2023 at 9:00 PM, RobertM said:
This is a Philly Fluff cake, it’s a riff on a Pound Cake and everyone declared it really good….super easy to put together as well. A simple powdered sugar topping and you’re ready to impress
sorry I’m late to the party, someone asked for the formula I used….Philly Fluff Cake
1 Tbsp plus 1/2 cup vegetable shortening, room temp
1 Tbsp, plus 2 cups (250g) bleached all-purpose flour
2 1/4 cups (450 g) granulated sugar
2 tsp baking powder
2 tsp Diamond Crystal OR 1 1/4 tsp Morton Kosher salt
8 oz cream cheese
1/2 cup (1 stick) unsalted butter, room temp
6 large eggs, room temp
2 tsp vanilla extract OR vanilla bean paste
1/4 cup (28 g) powdered sugarSpecial Equipment:
a 9" or 10" diameter tube panStep 1: Place a rack in the middle of the oven and preheat to 350 degrees. Grease pan with 1 Tbsp vegetable shortening, room temp, then coat with 1 Tbsp all purpose flour, tapping out any excess. Whisk together 2 1/4 cups granulated sugar, 2 tsp baking powder, and 2 tsp salt, and remaining 2 cups all purpose flour in a large bowl.
Step 2: Beat 8 oz cream cheese, 1/2 cup unsalted butter, and remaining 1/2 cup vegetable shortening in the bowl of a stand mixer with the paddle attachment on medium speed until light and fluffy, 2 - 3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30-60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2-3 minutesStep 3: With mixer on medium-low speed, add 6 large eggs, room temp, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1-2 minutes total. Add 2 tsp vanilla and beat until incorporated and batter is smooth, about 1 minute. Scrape batter into prepared pan and spread into an even layer with an offset spatula.
Step 4: Bake cake until golden brown and a tester inserted into the center comes out clean, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely.
Step 5: To server, place cake right side up on a platter and, using a fine mesh sieve, dust 1/4 cup powdered sugar over cake to create a thick layer.
Do Ahead: Cake can be baked 5-days ahead. Store lightly wrapped at room temperature. Dust with powdered sugar just before serving.You can Thank me later
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This is a Philly Fluff cake, it’s a riff on a Pound Cake and everyone declared it really good….super easy to put together as well. A simple powdered sugar topping and you’re ready to impress
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Has anyone gotten The Chocolatiers Kitchen by Callebaut? If so, any thoughts or impressions??
is it worth the price?
for reference, I have Grewlings book(s) & Wybauws books and…….. -
Love seeing all the fun and excitement you’re having (without me…. 😞) while I’m in Europe -
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted · Edited by RobertM (log)
As it’s for a party, I will try and remember to get a picture of a cut piece….
As you can see, they chopped the (you know what) out of the cake