RWood

Had time for a special this weekend-Goat Cheese Panna Cotta, Roasted Vanilla Rhubarb, Graham Streusel. Really nice flavor, and I used the leftover graham cracker dough I had hanging out.

OK, now I gotta make some nougat

Mainly that it was very moist, soft like cake mix cakes are, and tart from the lemonade. My mom was trying to find the recipe not long ago, so I'll see if she did. It would work with any cake mix I'm sure. My grandmother either used one with pudding in it already, or it could have been that she added it. I have seen some done that jello was added in the dry mix, then mixed as usual. If I find it, I will post.

Growing up, my grandmother used to make a lemon cake like this. She used a lemon cake mix, added lemon pudding mix to that, then when it came out of the oven, she mixed powdered sugar and frozen lemonade concentrate together. Poured it over the cake and let it soak in. Everyone loved it. Haven't had it in years, I should try it with a scratch cake, but keep the lemonade.

Yeah, I'm not a plater to begin with, not something I like to do that much anyway. And I just try something for a picture, but I never know what will be done when it goes out. Our pantry guy is creative, but when there are over 500 resos on a Saturday (like this past weekend), it probably gets the fastest plating possible. It is very tasty though

I have a break from wedding cakes for a couple weeks, so I had time for a special this weekend. Salted Caramel Chocolate Gateau-walnut brownie base, salted caramel mousse, Creme Fraiche chocolate cake and chocolate cremeux. I plated it for the picture with some salted caramel ice cream I had just made, but it's so rich, I didn't end up serving it with anything else except sauce on the plate

little late for Valentine's day, but this is the dessert sampler I offered for the weekend. Chocolate Pot de Creme, Red Velvet Macarons, and Passion Fruit Meringue Tarts. I'm always trying to come up with some new ice creams because I have to make so much, and I can get bored making the same ones . So, I did buttered popcorn as the base and then added caramel peanut popcorn. If you don't use the bad for you microwave popcorn in the base, you can't get enough flavor. I used freshly popped with my own butter and sea salt, and decided it needed more so I add the caramel corn. The other, Raspberry Pinot Chocolate Chip. I'm still patting myself on the back for this one . It is so good.

Since I've never attempted this yet, I'm just going to offer a couple things I would worry about. I only make marshmallows that have egg whites. I've made only gelatin ones, and just don't like them as well. But, I did try making a s'mores style brownie with the gelatin version. The marshmallows were melted hollow shells when they came out of the oven. I figure once they melted again, they were just back to the liquid state. So, I'm wondering if that type of marshmallow would work to make RKT's the usual way. I made my usual marshmallows at Christmas to go with hot chocolate mix, and as they melt in the hot chocolate, they stay creamy. This is just something I've wondered about using my own marshmallows.

Getting ready for Sunday

I've used Americolor and it seems to work fine. They lighten as they bake, so you need to add more than you think. You need to also make sure that they are heat stable. Wilton colors say "icing" colors, and they also will make the macarons brown instead of holding the color. I've used powdered colors before, but they seem to need a lot more to get a deep color if that is what you are looking for. The ones I've used are Crystal Colors, and they are not cheap. I used half a container to get a deeper color, and at $5 a pop, that's not worth it. There are some European color brands that I've heard work well, but I don't have the names in front of me at the moment.

A going away cake for a friend's last day at work. She wears pink almost everyday, so I knew what it had to be. Flowers are wafer paper, cake is a chocolate stout with ganache and white chocolate buttercream

Some cookies for Halloween and the World Series

I've had that happen occasionally, and it seemed to be when my caramels were a little too soft. The last batch I made came out a perfect consistency (I gave up relying on a thermometer since they are never right and use the ball in ice water test), and I only had one have a corner leak. When they would come out too firm, they never leaked.

OK, Here is what I can remember. Figs: 1 pt figs, halved 1/4 cup brown sugar 2 T honey 4 sprigs rosemary Toss together and pour into a shallow baking pan. Cover with foil and bake at 400 for about 15 mins until soft but still firm enough to pick up. I covered them to get more juice out of them. Remove figs to cool and reserve liquid Cornmeal Cake 3 oz butter, melted and cooled slightly 1/2 cup + 2 T flour 1/2 cup cornmeal 1/3 cup sugar 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3/4 cup creme fraiche 1 whole egg 1 egg yolk 1 tsp vanilla Combine dry ingredients. Whisk butter and creme fraiche together, the whisk in egg, yolk and vanilla. Fold into the dry. Melt together 1/4 cup brown sugar, 2 oz butter and 2 T honey. Whisk until smooth. I used these large soup cups we have, so I got about 6 out of this batch. I would guess a 4-6 oz ramekin is about the same. Pour just enough of the brown sugar mixture to cover the bottom of the ramekin. Arrange figs cut side down. Divide batter between ramekins. Bake at 350 until golden brown and caramel is bubbling around edges. Test with a toothpick to make sure cake is done. Cool for a few minutes then invert on a plate. These warm well later on as well. The syrup was a combo of the juices from these figs and some I had roasted in red wine, cinnamon stick, vanilla bean and sugar that will be in ice cream. I reduced it slightly then strained it. Here is the buttermilk ice cream I use if needed 2 cups heavy cream 4 yolks 3/4 cup sugar 3 cups buttermilk 1 cup creme fraiche 1 T lemon juice pinch salt Basic anglaise, then cool before adding the buttermilk, lemon and creme fraiche. I really like this better than most of the others I've made. I'm a sucker for creme fraiche anyway

Sure, no problem. I will figure out everything I did and post it tomorrow when I get back to work. Everything is there and I am computer-less at the moment. Trying to type it all out on this phone will make me cross-eyed

I asked for a few baskets of figs for ice cream, and I ended up with a whole flat. So I made this for a special this weekend. Fig Cornmeal Cake-rosemary and honey roasted figs, buttermilk ice cream and a red wine fig syrup.

i personally prefer 3" tall pans. I don't like wimpy cake layers. I make a lot of wedding cakes, and I shoot for a 4-5" tall tier. If I have to trim down the layer, I want to make sure the cakes are still tall enough to split. The only pans I use that are 2" are the 4" pans, I've never seen them 3" tall.

Simple dessert for a special this weekend, got in some great free stone peaches. Caramel roasted peach with a creme fraiche polenta cake, sage ice cream and peach coulis.

No problem Jim. I made 11 flavors I think. Raspberry Butter Ganache (all dark) Mimosa (white with champagne and orange) Lime Coconut (all white, came out of Greweling's home book) Peanut Butter Dark and Stormy (I used Greweling's flavors, but used a different base, and added finely minced candied ginger as well) It's in the leopard shell Passion Fruit (dark shell with white/passion fruit) Fresh Spearmint (dark shell with white and fresh mint) Absinthe (all dark with Pacifique Absinthe) the green fleur de lys Dark butter ganache with vanilla bean Mexican Coffee (dark with coffee, vanilla bean, cinnamon and kahlua in the white coffee bean) Chocolate dipped squares are honey vanilla caramels with fleur de sel I had also tried a small batch of ganache trying out the new Dulcey blonde from Valrhona. I just made it like a white ganache and added a little sea salt and and some of the Jack Daniels that is made with honey. Not sure if I am that crazy about it. I didn't have a mold ready for it, so it didn't get to use it. I still need to work on it.

Thanks! Yes, really bad, especially when it was really humid here the first day I molded and about six of the molds bloomed. Was so not happy. Fortunately, I check that before I fill now, just in case.

Not the best photos, but at this point I at least took a few. Some of the over 600 chocolates I made for Rolls Royce at the Concours d' Elegance in Pebble Beach this week. I was given confirmation last week, so I did these after working at my restaurant job all day. Kinda zombied .

I have made gingerbread before. It was during the holidays. I've never made saffron or mulled wine, but those are some ideas . Here are the last few. Lemon, Creme Fraiche Cherry, Pistachio, White Peach Sorbet, Honey Roasted Fig, Banana.

I have to maintain 6 ice cream flavors plus a sorbet for our sampler we offer. In the summer, that's a lot. So, there's been a break in wedding cakes for the next couple of weeks, and I've started stocking up. These are a few of the flavors I've been making: Chocolate Fudge Brownie Cherry Almond Chip Kahlua Espresso Blueberry Nutella Hazelnut Fennel Apricot Sorbet And more in progress '

I was taught to cover my custards when baking. Creme brulee, flan, pot de creme, etc. It keeps moisture in and prevents the custard from browning on top. I've seen it done with both foil and plastic wrap. Now, my assistant bakes the brulee's where I work now. He doesn't cover anything. The tops do brown a little, but they are caramelized, so it doesn't really matter. Obviously, it isn't necessary, and I've seen a lot of recipes that just say to place in water bath and bake. I think it's personal preference. I think covering each individual one is just a waste of time. I've always done it in a hotel pan, usually about 15 ramekins, and cover with foil.

The chocolate mousse I make starts with a pate a bombe (made with honey instead of syrup), and I melt the chocolate with either water, coffee, juice, etc. I think it's 2 oz for 7 oz of chocolate. You could try reducing the wine to concentrate it, see if that gives you a stronger flavor. You could also use a little gelatin to help set it if it's not firm enough.