Amy Eber
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Posts posted by Amy Eber
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I made toffee yesterday and had some problems I have not had before. I used 12 ounces of butter, a dash of salt and 1 1/2 cups of sugar. I always cook it over low heat in a non-stick pan, stirring almost constantly. The mixture usually seperates at about 270 degrees then pulls together, with stirring, at the desired 305 degrees. I could not get it to emulsify this time when it reached 305 until I furiously whisked it for almost 20 more minutes and brought it to 315+ degrees. It tastes a little more cooked than I like.
It was a humid, cool day here in Zurich, Switzerland but nothing extreme so I doubt it was the weather. I stirred the mixture constantly throughout the cooking period and kept the heat on low. Any suggestions of what went wrong this time? I was barely able to save it. Thanks.
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Odense website has a lot of recipes.
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I bake them all of the time but have never used a ceramic pan. Do they bake the same or must you adjust temperature and time? I have my grandmother's recipe and some other older recipes I am working on.
Bakeries here in Zurich sell both yeast and non-yeast versions although I always make the non-yeast. During holidays, some bakeries sell flamboyantly decorated ones. They are covered in brightly-colored candies and candied flowers.
One of my most prized possessions is a copper Kugelhopf pan my Bavarian grandmother brought on the ship to America with her when she and my Swiss grandfathEr immigrated. One of my most vivid childhood memories is the smell of Kugelhopf (as she called it) and coffee that welcomed us on every visit to their home in Scranton, Pennsylvania. I brought it with me when I moved to Zurich, Switzerland last year and have not thought too much about it since our arrival other than when I pass the bakeries and see a childhood favorite in the window.My interest in all things Kugelhopf/Gugelhupf/Bundt-related was ignited last month when our nearly blind, elderly, Swiss neighbor's health began rapidly failing and her family had no choice but to move her into an old age home. As the family began clearing out almost a century of possession, I rescued an old Swiss copper Gugelhupf pan (as the Swiss family called it) destined for the trash. I lovingly cleaned it and hung it on the wall alongside my Grandmother's pan.
I have now begun a passionate research project trying to learn all I can about this beloved cake, both in Europe and America. Recipes, traditions, family stories, explanations of pan shapes and great books are all of interest. I teach cooking and baking classes and always think it is interesting for students to give them a sense of the history and origin of food. I would really love to hear from anyone who has a beloved recipe or insight. Thanks. Amy
Hi Amy,
I am a great fan of Kugelhopfs (various spellings) and have three ceramic molds from Alsace. The books I have call it a Viennese specialty although the Germans and Alsacians claim it as well. Rick Rodgers, in Kaffeehaus, says the design goes back to Roman times. More commonly you hear that the shape represents a Turkish turban and eating sybolizes eating the enemy (they were defeated by the Austrians in the mid 17th century). I'll bet there aren't many Austrians or Alsacians that think of that as they have their cake and coffee.
Make one, you'll love it with coffee and butter. Especially during a Swiss winter!
Good luck, Woods in sunny Florida.
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Too late for Mardi Gras but here is the recipe I use. Easy, easy.... I have used it for a beginning cooking/baking class I teach.
PEANUT BUTTER CHIFFON PIE
Preheat 350°
CRUST (May use store-purchased 8 inch graham crust.)
1 1/2 to 2 cups graham cracker crumbs
1/2 to 1 stick melted butter
1/4 cup smooth peanut butter
1/4 to 1/2 cup confectioners' sugar
Combine ingredients and press into an 8 inch pie plate.Bake for 5 to 10 minutes. Remove from oven and cool before filling.
FILLING
8 oz cream cheese, room temperature
1 cup confectioners’ sugar
1 cup smooth peanut butter
2 tablespoons milk or heavy cream
1 1/2 cups heavy cream
Beat cream cheese and confectioners' sugar until light. Add peanut butter and 2 tablespoons milk or heavy cream.
Beat heavy cream until stiff and fold in. Spoon into shell and chill at least 1 hour.
TOPPING
1 to 1 1/2 cups semisweet chocolate
1 tablespoon butter or heavy cream
1/2 to 1 cup roasted peanuts, chopped
Melt chocolate over double boiler or in microwave. Add more butter or cream if too thick. Using a fork, pastry bag with small tip or ZipLoc bag with corner snipped, drizzle chocolate over the pie and sprinkle with peanuts. Put back in fridge to set chocolate.
Serves 6 to 8
Amy Eber 2007
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One of my most prized possessions is a copper Kugelhopf pan my Bavarian grandmother brought on the ship to America with her when she and my Swiss grandfathEr immigrated. One of my most vivid childhood memories is the smell of Kugelhopf (as she called it) and coffee that welcomed us on every visit to their home in Scranton, Pennsylvania. I brought it with me when I moved to Zurich, Switzerland last year and have not thought too much about it since our arrival other than when I pass the bakeries and see a childhood favorite in the window.
My interest in all things Kugelhopf/Gugelhupf/Bundt-related was ignited last month when our nearly blind, elderly, Swiss neighbor's health began rapidly failing and her family had no choice but to move her into an old age home. As the family began clearing out almost a century of possession, I rescued an old Swiss copper Gugelhupf pan (as the Swiss family called it) destined for the trash. I lovingly cleaned it and hung it on the wall alongside my Grandmother's pan.
I have now begun a passionate research project trying to learn all I can about this beloved cake, both in Europe and America. Recipes, traditions, family stories, explanations of pan shapes and great books are all of interest. I teach cooking and baking classes and always think it is interesting for students to give them a sense of the history and origin of food. I would really love to hear from anyone who has a beloved recipe or insight. Thanks. Amy
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I love their publications but be careful when ordering from them. I ordered this last year by phone. My order arrived but, a few months later, a different cookbook was shipped to me. When I called to say I did not order it and should not have to either pay for it or pay postage and take a trip to the post office to return it, they told me I was oblbigated to. I was told that by ordering, I was agreeing to automatically receive future publications. They never sadi a word about this when I placed my order. A real mess to sort out. I posted something about this and was shocked at how many other people had the same problem
I wasn't able to find an existing discussion on this show, which was surprising. If there is one, moderators please merge this post.I noticed at the end of Saturday's episode that if you ordered this season's companion-to-the-PBS-series cookbook, you would receive all 26 epsiodes of this season's shows on DVD for free.
Link to the America's Test Kitchen web page
Plus, they'll also include a copy of their "2007 Buying Guide for Supermarket Ingredients".
The DVD's don't even ship until June 15th, 2007 and I don't know how long this offer will last. But I thought this was a good deal if you're a fan of the show.
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Break up 1 pound of almond paste and put into mixing bowl. Turn on mixer to chop it up a bit more then add 3 ounces corn syrup and flavoring (no water). When combined, turn off mixer and add 1/2 pound of confectioner's sugar. Mix until roughly combined. Pour another 1/2 pound of conf. sugar onto the counter, dump the almond paste mixture on top and knead together using a pastry scraper. When completely combined, add more corn syrup if too dry and more conf. sugar if too sticky.
This is the first time I worked with Marzipan and it was a royal PITA. I am not sure what happened but I have an idea. My problem was in the making of the Princess Cake and laying on the Marzipan layer. I mixed the products up and then rolled it out but it would stick to everything. I would add more conf. sugar in hopes of reducing the stickiness but to no avail., and I even added more almond paste and that too didn't change anything. So with the help of another person and using plastic wrap on the rolling pin, we gingerly flopped it on the cake. This was after 3 hours.My suspicion is that I may have overworked the dough in the mixer.
Does this formula look okay: 3 C conf sugar, 1 lb. almond paste, 3 T corn syrup, 2-3 T water and 1/4t food coloring?
Any suggestions for the next time?
Thanks
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I baked prfessionally in the US and we did weigh everything but I am looking to convert small scale US recipes since I teach and now live in Switzerland but also want to convert back for my teaching jobs in the US. Have you tried thsi calculator with any success?
It's not only European bakers that weigh out ingredients.......American ones do too.Weighing is ALWAYS the best and most accurate way to measure ingredients......bar none.
But if you want to convert, this conversion calculator is the handiest and most accurate one out there.........
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Does anyone have experience converting European baking recipe measurements to American or American to European? Do European bakers actually weigh out dry ingredients for such things as cakes and cookies and how does that convert to cups, teaspoons and tablespoons? I have seen several conversion charts but there is quite a disparity amoung them. Thanks.
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Thank you, thank you!! I think perhaps these items were not in the baking aisles so I did not see them. A French blog I was reading mentioned the writer found one of the items in the salt section, which was completely seperate from the baking section in my stores. I really appreciate everyone's help.
This person is an ex-pat in Zurich, and she has just the info you need! In German and French (at least that's what is on the Dr. Oetker packages) -
I just found this on baking in France. Still do not know if they are sold in Switzerland and under what name.
Baking Powder
Europeans buy baking powder is small sachets, where it's called levure chimique. The main difference is it's 'single-acting', which means it starts working right away when mixed with wet ingredients so get whatever you're baking right into the oven. Most American brands are 'double-acting', and contain aluminum, so I bring back Rumford brand, which you can buy here at the Grand Epicerie of the Bon Marché.
Baking Soda
Baking soda isn't widely used by Europeans for baking, since it's a rather old-fashioned leavening agent, and most Americans use it for Gingerbreads, Devil's Food Cake, and Chocolate Chip Cookies (did you know that baking soda helps things brown?)
It used to be that you had to ask the pharmacist. Yet nowadays most supermarkets do carry baking soda, near the salt. I buy it at Indian markets as well.
I know in French tradition they use egg mostly to whip air into their deserts. They usually seperate the egg white from the egg yolk to whip the egg whites and then recombine it into the recipe. With that said, I still thought they would have baking soda or baking powder. I would be currious to hear what they use, what they call it, or if they have it... -
German in Zurich. It is not a matter of my not understanding a translation, there was nothing what-so-ever in any of the baking sections. I sort of recall someone telling me a few years ago they could not buy baking powder and the baking soda (sodium bicarbonate) was sold under a comletely different name at pharmacies.
They speak French in Switzerland don't they (I can't remember
). If they do though, try looking for it under the name 'levure chimique'. Levure is yeast, so levure chimique translates to something like chemical yeast, aka baking powder. -
I will be moving to Switzerland so did a walk-through of several grocery stores while there last week. I did not see baking soda or baking powder on the shelves. I believe baking soda is sold under a different name. Can anyone advise me? Should I buy them in the states every time I am here and bring back a supply? Thanks for any help.
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Thanks for the Rosti tips. I will be moving to Zurich in a few months because of my husband's job. I am a chef instructor at Williams-Sonoma as well as a culinary school in New Jersey. I also do some catering. Any tips for me in my job search? It has been frustrating so far. Work papers should not be a problem as my husband will likely get a resident's permit so I can piggyback off of that. Thanks so much for any advice. Amy
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Thanks for all the tips. I have to admit I have only seen the cheap, little transformers. I will begin hunting for the larger one.
Not to worry,Get a good transformer about half the size of a shoebox and cook away. I came to Switzerland 8 years ago with my Kitchenaid and it has been working just fine. One word of warning: don't get one of those cheap plastic travel transformers you get at Walmart. They are worthless.
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I currently use Calphalon pots and pans but am considering buying the 15 piece set of All-Clad Copper Core pots and pans. I have read quite a bit about them and they sound great. I do not want to spend time maintaining copper pans sp thought this was a nice way to take get some of the benefits of copper without the agony of cleaning them.
Has anyone used them? What is your opinion? Thanks in advance for your help.
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I teach cooking and baking classes in the states and will be moving from the states to Zurich in several months. Needless to say, my appliances will not work in our new home. I cannot imagine life without my KitchenAid Pro mixer. Can anyone tell me if this brand is available in Europe and where I might find it or if you know of a brand of equal quality? I would also appreciate the names of any kitchenware and appliance stores. Thanks.
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Thank you, thank you. I always have several pounds of almond paste in my freezer so will make these as soon as I get the proper pan. This is the type of tart pan to use, right? I bet it would be great with raspberry preserves as well - similar to linzer tarts and torte.
http://www.chefsresource.com/mini-tart-pans.html
As many times as I have made this recipe, I had a difficult time finding it. Finally, from a scrap of notebook paper, here is: -
Could you share the marzipan tart recipe? Sounds wonderful. Thanks.
How about some tiny meringue cups to be filled? If a wedding shower, heart shaped. Or circles, or squares or barquettes. A puff of whipped cream and a berry or two for filling. Or lemon curd, like a miniature lemon angel pie (or lime or orange).I have a miniature tart recipe which is baked filled with marzipan filling, then an apricot jam glaze and an almond garnish are added. Very tasty and freezable totally completed.
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Link to co. website.
Milk from local cows sounds promising.A friend of mine came back from france and his suitcase was full of euro-paraphenalia
....among which was a big bottle of absinthe, thyme jelly, and this 400g Cailler chocolate bar.The label on the bar reads "Cremant, Chocolat Noir Extrafin-Extrafeine Zartbitter-Schokolade". The bar is wrapped in silver with gold lettering. The % on the back reads "Cocoa solids: 46% minimum"
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One of my favorite Swiss choclates. My husband is not allowed to re-enter our home after trips to Switzerland unless he has a suitcase full of the different offerings. I have only seen eating chocolates, though.
I visited the small factory on my last trip to Switzerland. They are very close to the town of Gruyere so we had an afternoon of cheese and chocolate. They were acquired by Nestle but are adamant about retaining their independence in manufacturing procedures. Our tour guide explained that Nestle uses powdered milk but they continue to use liquid milk from local cows. At the end of the tour, you are led into a room of tables laden with silver trays piled with every single chocolate variety they make.
You did not mention which chocolte variety you received and what % it is. I rec. just eating it. The chocolates are not sold in the US yet (to my knowledge). I called a few years ago and they said they do not export to the states. I saw a limited amount was being sold at Heathrow a few years ago and the store clerk told us they just started carrying this brand. The incredible varieties seem to only be available in Switzerland, though. Hopefully I am wrong and am interested to hear if there is a US source.
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Wow. These look beautiful. Do you sear then bake them or just pop them in the oven? Would you mind sharing your method?
One of my favourites is to put a mushroom Duxelles stuffing under the skin of boneless chicken breasts. Makes it much easier to eat when boneless.
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Sounds like you are looking for a French Macaroon receipe. Try the strawberry variation at the bottom of this link.
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Make your own ice cream. Easy, easy and cheap. I am teaching a FREE, one hour technique class at the Upper Montclair Williams-Sonoma store on Sunday, June 24th. You do need to call the store and sign up if you and your kids want to attend. 973-783-1799. We will be using the very inexpensive Cuisinart Ice Cream Maker (see link below) and showing attendees how to make custard-based ice cream as well as the quick Philadelphia method that only take 3 minutes to put together before adding to the machine. I love my machine and everyone can personalize their own bowl.
If you don't feel like making your own, kids enjoy Cold Stone on Bellevue Avenue just around the corner from the store. I have never been there but the place is often packed with families. Customers pick their ice cream flavor and stir-ins.
http://www.williams-sonoma.com/products/sk...am&cm%5Fsrc=SCH
Toffee Question
in Pastry & Baking
Posted
Thanks for the tips. Next time I will be sure to dissolve the sugar before it boils and I will add a little water. Getting the mixture back together was tricky - and I have the burn marks to prove it.
I tried Brandini toffee at the Palm Desert, Ca. flea market and loved it - not too hard and not too soft. I was hoping to figure out their recipe then heard the two teenagers who founded the company were on Martha Stewart. I use their recipe which is posted on her website.
quote=pastrygirl,Jul 8 2009, 12:58 PM]
Is that your usual recipe? 1-1/2 cups of sugar is only about 10-1/2 ounces, so having more butter than sugar could make things tricky. I don't have a recipe handy, but I think mine uses much more sugar than butter, 2:1 or 3:1. More butter is usually better, but I think there is a maximum amount the sugar can soak up.
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