sugarbuzz
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Posts posted by sugarbuzz
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The Cake Book by Tish Boyle has some good recipes in it. Pretty much anything I've made from any of her books turns out.
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Apples go well with orange/cardamom combo.
Orange cardamom cake petit four with a caramel filling, Apple i.c
make an apple ice cream bombe,maybe a maple chiffon cake base.. serve with a riesling reduction
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If it is only going up a few inches in size than no..I don't alter it. I'll double a recipe & make cupcakes with the leftover batter.
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I just made an Apricot galette with a pistachio paste filling & topped it with blackberry ice cream. It sold out for lunch.
I also made recently with blackberries..
Nectarine & blackberry crisp with lemon buttermilk ice cream
Blackberry upside down cake with mango coulis & a scoop of lime frozen yogurt
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A burger place is not surprising as he is a huge fan of In Out burgers...I remember reading about this in some foodie mag a few months ago.
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When I make ginger truffles I'll steep the ginger w/ the cream..but then I'll sneak a small piece of candied ginger in the center of the truffle.
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I know exactly what these are. I used to make them for a bakery in Chicago. Mocha,passionfruit,vanilla,mango..etc
Crisp on the outside and almost a cotton candy like texture on the inside. It was always the last thing I would make because they have to sit in a warm oven all night. So I had to wait until the bake was done for the day & the oven had cooled off almost completely.
It was a simple meringue with a lot of powdered sugar folded in & then a fruit compound was added. I'll have to dig out my old recipe book & see if I still have the recipe.
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hmm..
I just made some vanilla star anise ice cream for my pear clafouti..maybe I'll try pairing it with a rhubarb galette.
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I like Truffles, Candies & Confections by Carole Bloom also. It's nice for a novice because she explains about types of chocolate,tools to buy, how to temper..etc.
Alot of interesting truffle recipes..and the brittle recipe is very good.
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I remember my mom would make that icebox cake with graham crackers.
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I just remembered this cake that my mom still makes & that everyone still anticipates is her pistachio cake. Which is a white cake mix with Jello brand pistachio pudding. She bakes it in a tube pan & it is the most hideous looking lime green color but man is it ever so good.
I forgot about the Good Humor bars..the chocolate crunch ones were my favorite.
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I grew up in Chicago..right smack in the city. I remember sno-cones, Italian ice, soft serve ice cream from the ice cream truck, Dolly Madison cupcakes,snowballs,ho-ho's..etc..
My granny was a terrific baker(which is why I'm now in the pastry biz). I'd come home from school to find her making donuts & funnelcakes,churros,fritters.
My mom was a box cake maker..anything from a box was her preference. Remember pudding in a cloud? All those jello & pudding based desserts.
I just remembered this old candy/ice cream shop around the corner from where I grew up..He'd serve sherbert..homemade and all kinds of flavors. But I would get the rainbow one all the time. Served in those little flimsy paper cups where you could push it through to the top to get every last lick.
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I'm just going to take pics at the tasting. I was up late last night & was just too tired. I'm kinda iffy about my malt cake. It tastes good but it's just different. It's ricotta based..made like a souffle. It's very spongy & it kind of melts in your mouth. An acquired taste I guess..we'll see how they like it.
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I'm currently working on 3 desserts for a tasting tomorrow. I'll post some pics later on as I would love some feedback on them.
here's what I'm doing:
fresh raspberry & fig jam crostata w/ chestnut honey ice cream
chocolate malt cake with banana ice cream,choc-peanut butter sauce & peanut brittle
Apple upside down cake with caramel mascarpone & riesling sabayon
possibly a basque cake with some almond cream sauce as a back up.
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I would use the cake crumbs for finishing the sides of chocolate cakes..especially if I couldn't get the sides smooth. It looks nice on a glazed cake as well.
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I used to have a subscription a few years ago but cancelled after I only got one magazine the whole year. Turns out they were sending my magazine to the wrong address. Even though I had called and complained & verified that they had my right address..I still never got another magazine. I eventually got my $$ back after numerous calls.
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I made Becca's cake again last night with the cream & I also doubled the vanilla. It's such a great recipe. I'm serving that tonight with some strawberry ice cream I made for my daughter's sleep over tonight.
I do however really like the lemon version I made. I substitued creme fraiche in the first batch & then I made it with some thinned out sour cream.
I used the 5 egg & 2 yolk recipe, used 3/4 c. sour cream & 1/4 cup cream,omitted the vanilla & used lemon juice & added the finely chopped zest of 3 lemons. It just cuts through all that sugar really nicely. It's still a bit sweet but the lemon flavor really comes through. Topeed with a lemon glaze it is just killer. I served that with some mango ice cream for my girls & that is what they want all the time now.
Thanks to Becca for sharing this recipe. I've become a pound cake making fool the last few weeks.
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Two things make cheesecake crack..overbaking it & not loosening the cake from the sides of the pan when you take it out of the oven.
I myself prefer not to use flour or starch in cheesecake..it makes it taste gummy. Simplicity is best. I also prefer sour cream to using cream.
A water bath is not always necessary.. Most NY style cheescakes do not use them. I prefer this method because you get that nice brown crust, it's firm on the outside yet smooth & creamy in the middle. You bake it at a high temp for 10 minutes & then a lower temp for 1 hr-90 minutes.
I also use cake pans instead of springform pans. I got so tired of losing the springform bottoms or having them get warped.
I'm making one today..maybe I'll document it & post pics later.
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Did you sift the flour 3 times?
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That sounds like a Maurice Lenell cookie. Anyone who's grown up in Chicago knows who they are. They have a cookie that is a sugar cookie but with toasted coconut in it. It doesn't have a name on their site..they just sell by the tin.
I remember my dad would take us to the factory to get a bag of "rejects" for like 2 bucks.
Go to this site & look at the background pic. the coconut one is in the middle row all the way to the right. Is that similar to the one you had?
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Here's the marble version of Becca's recipe. It was very dense but still very moist. I added 1/2 c. scharffenberger cocoa & 1 1/2 oz melted unswtnd chocolate..also Scharffenberger.
I started with only the cocoa but the batter tasted a bit too sweet so I added the unsweetenend chocolate to cut it a bit.
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The cakes came out great. Moist & light. The lemon & creme fraiche give it a nice tang. I'm sure some thinned out sour cream can be substituted. I put a lemon glaze on it as well. My kids ate almost a whole loaf by themselves.
I used the smaller pans & they came out damn near perfect.
I'm going to try a marble version today and the girls definitely want more lemon. I might use yogurt in place of the creme fraiche to see how that turns out.
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After viewing this thread I decided to make Becca's recipe. But after putting the baby to sleep I realized I used all the cream for ice cream a few days ago & didn't want to wake him. So I substituted some coconut creme fraiche I had leftover from a dessert I made over the weekend. I did thin it out with some coconut milk & I added the zest of 3 lemons. I'll let you know how it turns out.
I also used smaller loaf pans..7x3 I think they are.
Water Ganache
in Pastry & Baking
Posted · Edited by sugarbuzz (log)
I've been using this for about 12 years now. Never heard it referred to as a "ganache" though. We just call it chocolate water.
The way I do it is I melt my chocolate & add hot water until I get the thickness & consistency I want. I use it for cake glazes mostly.
As for the shelf life..I've stored this for up to 10 days at room temp in the kitchen without any mold or spoilage.
I do have a recipe for a chocoalte mousse using this method & adding whipped cream to it. No gelatin is needed & it sets up completely firm. I use it for cake fillings.