gfron1
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Posts posted by gfron1
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I didn't think making marshmallows was that difficult - the challenge is presentation. I see how beautiful some of the pics in the marshmallow thread are, and will be looking into better ways to cut and present.
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Gauva curd on toasted cashew shortbread...
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I went through all of my curry powders and found the one that smelled like it would go well in a sweet. The SWAD/Raja Foods brand is mostly Chicago area and East coast (and my store in New Mexico). I took 2 big Tablespoons of the mild Madras curry, added another 1 T of tumeric (hoping to get that great color) and mixed them with 2 Tablespoons of the syrup that was heating on the stove. By the way, I used the very first recipe mentioned on this thread, minus the vanilla. So with the syrup and powders I made a paste, which I added at the very beginning of the whipping process.
I added a coconut tuille strip because the dark chocolate was too dark, and I hope that will tame them somewhat. I'm bringing them to an event tonight. The scraps received rave reviews.
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That sounds really interesting, gfron. Did the garam masala really come through?
Very powerfully. I smelled all of the various mixes in my cupboard to find the one that scented to be the best for a sweet. The SWAD mix, which we use for an everyday curry, wasn't too harsh, but had a nice sweet perfume to it. So it very much came through but in a great way. I can't say enough how good it tasted.
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Curry marshmallows dipped in 82% Sharffen Berger
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Curry Marshmallows in 82% Sharffen Berger!
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After ignoring this thread for months because I didn't feel up for obsessing over something new, I finally jumped into marshmallows. Tonight I made curry marshmallows dipped in 82% Sharffen Berger.
Here's my step-by-step. First whipping it. I used about 2 T. of mild Madras Curry (SWAD brand):
and then it started thickening up...
Dumped them out of the pan...
And after it set up for a few hours, I started cutting...
and cutting...
then dipped them...
They were fantastics - I'll serve them to guests tomorrow. I would go with 65% chocolate next time. Thanks for obliging me with all these pics, but these were really fun and now I'm psyched to play around more...green tea, etc.
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Two of my friends went today and both said the peach sage was their favorite.
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I was just wondering when the party was...and here is your post! Thanks for the pics and the tips. Everything looks great and I'm glad it was fun for you. Your post is helping me warm up for a big baking weekend!
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So few desserts lately...That does it! I'm going on a dessert making binge this weekend!
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I'm gonna toss in my friend's creation. Marcia Smith spent some time working with Martha Stewart and now runs a gallery in our small town. She is a fantastic cook. My store pulled together 3 couples and created a reality TV cooking show that was a play on Iron Chef with a bit more drama. Marcia's assignment was a dessert that incorporated pinhead oats and lychee. What she came up with was this (This is the best pic I could pull from the DVD):
Pan Asian Crepes with Roasted Mango & Banana
It was the absolute best dessert I have ever had!
I moved the recipe to recipe gullet HERE
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Pan Asian Crepes with Roasted Mango & Banana
Serves 8 as Dessert.
Crepes
½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional)
1 vanilla bean, split and scraped
Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature.
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Roasted Banana & Mango Filling:
10 bananas
3 mangoes
1-2 vanilla beans split
2 cinnamon sticks
¼ C. palm sugar
1/3 C. Armagnac, Brandy, or Rum
Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup.
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Orange-Lychee Sauce
Juice from a can of lychees
1 C. of orange juice
2 T. honey
In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low.
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Raspberry Coulis
1 C. Fresh raspberries
2 T. Fructose ( or lychee syrup)
2 T Apple juice
1 T. Honey
2 t. Orange liqueur, optional
In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed.
Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve.
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Crepes:
3 Eggs
1 C. Coconut milk
1 C. Cooked Pinhead Oat Meal
2 T. Flour
1 t. Ground cloves
1 t. Ground cinnamon
2 T. Melted butter
1 T. Palm sugar (brown sugar, or raw sugar, will work)
Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour.
Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve.
Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut.
Keywords: Dessert, Intermediate
( RG1741 )
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Pan Asian Crepes with Roasted Mango & Banana
Serves 8 as Dessert.
Crepes
½ C. Hamlyns Pinhead Oatmeal to 3 cups of coconut milk (low-fat, optional)
1 vanilla bean, split and scraped
Bring to a boil, stirring well. Simmer for 35-45 minutes, or until very creamy and thick. You want to make sure that most of the liquid has reduced and the oatmeal is well cooked. Set aside and let cool to room temperature.
===
Roasted Banana & Mango Filling:
10 bananas
3 mangoes
1-2 vanilla beans split
2 cinnamon sticks
¼ C. palm sugar
1/3 C. Armagnac, Brandy, or Rum
Preheat oven to 400 degrees. Halve the bananas lengthwise, slice diagonally. Slice mangoes and cut into pieces. Place bananas, vanilla, mangoes, brandy, cinnamon sticks and sugar together in a glass bowl and marinate for 1-2 hours. Arrange the ingredients on a large square of aluminum foil and place on sheet pan. Fold edges to seal. Place in oven for 10-20 minutes. Remove bananas and mangoes from the juices. Set aside and keep warm. Reduce Brandy marinade and add to the orange-lychee syrup.
===
Orange-Lychee Sauce
Juice from a can of lychees
1 C. of orange juice
2 T. honey
In a nonreactive saucepan, combine the orange juice, ½ cup of lychee syrup and the honey. Simmer uncovered, for about 10 minutes over medium heat, until reduced by half. Stir in the brandy sauce reduction. Keep warm on low.
===
Raspberry Coulis
1 C. Fresh raspberries
2 T. Fructose ( or lychee syrup)
2 T Apple juice
1 T. Honey
2 t. Orange liqueur, optional
In food processor of blender, combine the raspberries, fructose, apple juice. Process just until the mixture smooths out. Do not over-process or the fruit may discolor. Add honey, to sweeten, if needed.
Strain through a fine sieve into a nonreactive bowl, pressing gently on the fruit to extract as much liquid as possible. Stir in the liqueur and honey, if using. Cover and refrigerate until ready to serve.
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Crepes:
3 Eggs
1 C. Coconut milk
1 C. Cooked Pinhead Oat Meal
2 T. Flour
1 t. Ground cloves
1 t. Ground cinnamon
2 T. Melted butter
1 T. Palm sugar (brown sugar, or raw sugar, will work)
Whisk eggs and milk together in large bowl. Beat in flour, oatmeal mixture, spices, sugar, and melted butter. Blend until smooth. Set aside for no more than 1 hour.
Spray a nonstick 6” crepe pan with vegetable oil or 1 Tb of butter over medium heat. Wipe out any excess oil/butter with a paper towel. Cook until the crepe has nicely browned. When firm, turn the crepe with a spatula and cook other side until just done. Lift from the pan and set on a plate. Repeat to make 12 crepes, stacking the crepes on the plate with a sheet of waxed paper between each one. (Refrigerate the remaining batter for another use) Set aside at room temperature until ready to serve.
Arrange one crepe, browned side down on each dessert plate. Spoon filling onto one quarter of each crepe. Fold in half, then in quarters, enclosing the filling. Serve with whipped cream, sauce and coulis, chopped macadamias, and toasted coconut.
Keywords: Dessert, Intermediate
( RG1740 )
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Here is a previous thread that has some pics.
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No connection except that I had some in my fridge forever and wanted to get rid of it. So I used them as decoration and the few people who knew what they were nibbled on them.
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They don't look too appetizing to me, but I won't stick my tongue out at them
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WOW! That is gorgeous. Now I see why that was a highlight of the trip.
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My spouse abosutely loves it when I burn our rice (not too often, but it does happen), because he gets the rice disk from the bottom of the pan.
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I don't know, but my guess would be Northern since they travelled to Germany as well.
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A friend just returned from Italy, and the highlight of their trip was "discovering" Delicia Limon. THey couldn't tell me much except that it had a lemon liquor and reminded them of tiramisu. Does anyone have a recipe to share?
Thanks
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Here we go...I stayed up to do this report because I had at least 20 of the 110 guests say this was the best party they have been to in years.
The party was hosted by a local spa that has a courtyard between its styling space and massage space. There was a classical guitarist playing throughout. We started by lighting the grills. Here is our gracious host Mari starting with some sausages:
And as stated in this thread, we were sure to burn half of each sausage...
And then the guests started bringing their contributions. As expected there was lots of Yellow Tail wine and kiwi fruit (the party was billed as Aussie and Kiwi)...
Some were a bit nicer. Here are some cream puffs with kiwi fruit...
And then the parade of pavlovas began! First our German guest brought hers...
Then the woman in our town with possibly the most impeccable tastes...
Then our resident New Zealander's pavlova...
Here's a closeup for my EGullet friends who like details!
Enough of the pavlova already! How about some more meat. We grilled four different sausages, lamb chops and lamb burgers. Rack was not available in town. We also did a leg of lamb in the oven prior to the party.
There were a few odd surprises...
How about green chili wine (some New Mexican was bound to do it)...
And then there was my creation to really capture the night! A kielbasa with guacamole and kiwi fruit...suprisingly...well...I did eat anyway.
And let's not forget the reason for the party - CHEESE. We had four cheeses. None were very special in my book. Roaring Forties Blue by King Island Dairy (the best of the lot). King Island Black Label Cloth Wrapped Cheddar. Superior 2 Year New Zealand Cheddar. And some other cheap cheese. I didn't care for any of them, but we ate around 40 pounds tonight. For the record my favorite Aussie cheese still is the Targo River Blue - great stuff.
So that was our evening. Absolutely perfect. Everyone had a great time. The food was perfect and while heavy on the kiwi fruit, was really nice on a hot summer night in the middle of nowhere in New Mexico.
A final thanks to all of you who made this happen by your suggestions.
Rob
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Here is my pre-report from the party. The town is abuzz with anticipation (we're a small town, so this is big news). The party is in 2 hours. I'm marinating prawns in one of three things: lime juice, pineapple or coconut milk. All with have various seasonings added at the last minute. I am getting ready to put in my leg of lamb - rack was unavailable. I have lamb burgers using a recipe provided above. And tons of sausage which I'll do my best to burn on one side as recommended in this thread.
The 100+ guests will be bringing all sorts of things (unfortunatley I can expect lots and lots of Yellow Tail wine). I've heard of 3 people doing pavlovas!
I'm prepared to take many pics and will get them posted tomorrow (or late tonight if I have energy).
Thanks again for all of the suggestions and help!
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I'm 3rding the chicken idea. In our town the thing to do is provide meals for families that give birth. I've done easily a dozen "feedings" this year and every time, they thank me for not bringing "another casserole." And they can pick at the chicken for a while, and potato wedges are yummy any time!
Top ten pastry chef Criteria!
in Pastry & Baking
Posted
I'll take it one step further....
I really enjoy the magazine and enjoy trying to decipher the recipes as a non-professional. However, what I see is an advertising outlet. It reminds me of the wine mags that tout certain wines, but in fact, they are positive reviews of advertiser promoted wines. I look at the pics of the chefs in the magazine and often they have hats and jackets emblazoned with the logos of companies advertising in the magazine.
No, this takes nothing away from their accomplishments - no one questions their abilities and artistry. But refer back to the previous comments about publicists, and consider who pays for the magazine ["we" do now that it is subscription-based
], but that may play into their decisions.
[For purposes of full disclosure...This is pure speculation by a former Show Me Stater, and I now come from a state that is sure aliens exist!]