curls
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Posts posted by curls
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pesto star bread - can be sweet or savory - recipe from King Arthur Flour https://www.kingarthurflour.com/recipes/cinnamon-star-bread-recipe
Mixed and kneaded with my new DLX/Ankarsrum mixer (formerly owned by the amazing @andiesenji).
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For the holidays, finally getting to the party magnet -- the cheese ball!
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following @patris's excellent example, my attempt at filled pretzels -- filling of choice, a crunchy peanut butter filling
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apricot & raspberry thumbprints made with my new mixer (thank you @andiesenji)
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Chilly & snowy morning. Time to make steel cut oats in the InstantPot. :-)
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52 minutes ago, Tri2Cook said:
How difficult are these to handle if you don't coat them in powdered sugar? With the commercial versions, you have to go from wrapper to mouth without much hesitation or you get messy fingers but it's doable. Is it the same with these or do they really need that coating? I'd like to pipe it in shells but I have a feeling that would spoil the meltaway effect.
I piped passionfruit meltaways into shelled molds at our last eGullet chocolate workshop in Vegas. Really like them -- even though there is a chocolate shell around the filling. I recommend giving it a try when you have the time. Important note -- the only way that I have successfully piped meltaways is to use the EZtemper silk. There may be another way but if you have the silk, it makes the process super easy.
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Stuffed pretzels! Why didn't I think of that? I'm definitely going to steal/borrow that idea. ;-)
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5 hours ago, dhardy123 said:
https://www.instagram.com/p/Bcut3OVlh7A/
Does anyone know what tool he is using to make the black dots on the umbrella mold (about 20 seconds in)?
Cool video! I think the tool might be an embossing stylus.
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I have never seen one with those raised lines in the interior of a pot but other than that it looks authentic.
I would suggest that you email your photo to Le Creuset and ask them if they have any more information about this piece.
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Negroni or a manhattan?
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Looking forward to this, thank you for blogging!
On the cocktail front, depending on your mood, I'd recommend a winter daiquiri http://cocktailvirgin.blogspot.com/2013/01/winter-daiquiri.html or a spiked eggnog.
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On 11/29/2017 at 11:18 PM, Kerry Beal said:
Yes Canadian dollars. When I spoke to her a few hours back she said she needed to send me a code to add in place of using the eGullet Chocolate Conference. The code does not appear to have appeared - but if you have any trouble booking that might be why.
The booking code worked! I have made my reservations.
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Thank you dhardy123, a very interesting website and selection!
Andie, thank you for the list of suppliers. I had found the Agrimontana "fruit salad" but am glad to know that you have used it and like it. The Roland Amarena cherries that you mention sound wonderful, I'm definitely going to order some!
So, anybody know of a good source for candied pineapple?
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31 minutes ago, Kerry Beal said:
I get mine at the Punjab market - but that probably isn't any help to you!
Well if I don’t get a good source now, I could visit the Punjb market in May and be set for 2018.
The Punjab market is in Ontario... right?
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I'm hoping that this is the year that I finally make some fruitcake! Kerry's "Phil's White Fruitcake" and Mette's "Dark English fruitcake" are the most likely recipes. For those of you who purchase candied / glaced fruit, who are your suppliers? I am interested in candied citron, angelica, pineapple, cherries, orange peel, and lemon peel. Also, feel free to recommend your favorite fruitcake recipes.
I'm sure that @andiesenji has wonderful suggestions for suppliers and recipes -- tried searching for her posts on the subject but I was not successful. Hoping to draw Andie into this topic too!
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6 minutes ago, Kerry Beal said:
Yes Canadian dollars. When I spoke to her a few hours back she said she needed to send me a code to add in place of using the eGullet Chocolate Conference. The code does not appear to have appeared - but if you have any trouble booking that might be why.
I haven’t called the hotel yet — probably will this weekend. Hopefully the code will appear by then.
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@Kerry Beal, are those rates in Canadian dollars?
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Tonight I used the pot-in-pot method to cook some stone ground grits. Very tasty but a bit soupy -- will use a bit less liquid next time. So much easier than cooking them on the stove!
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Stuffed mushrooms! I love them but haven't had any in years. Would you mind if I stopped by for a few? I can bring some chocolates with me. ;-)
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On 11/15/2017 at 8:50 PM, Kerry Beal said:
Of course you do! As do I - we might need to add Thursday for Tomric.
I'm working on the hotel block - the weekend we have chosen is the May 24 long weekend in Canada I discovered today - so the really good rates we have seen in previous years are not going to be happening on the weekend days. More sharing I suspect to keep costs down. I've gotten them to add a couple of days on both sides to the block for people who want to stay longer - those are at a better rate.
Sorry to be a nag but I would like to know if the hotel block has been finalized. If it has, what is the code and what are the rates?
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Stress free Thanksgiving and no dishes for us to wash! Thankful that a few restaurants are open for business (and hoping that generous tips make it a good day for those who are working).
My group had and enjoyed the tomato pie, mac & cheese, country fried steak, mashed potatoes & gravy, and black eyed peas. No room for dessert — maybe after dinner.
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Wishing you safe travels and thank you very much for taking us along with you. I look forward to your blogging!
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@quiet1 here are links to some of the earlier workshops. The more recent ones can be found using Kerry's search instructions.
2012 Candy and Confection Conference http://forums.egullet.org/topic/142246-report-2012-candy-and-confection-conference/ (Woodbridge, VA)
2011 conference http://forums.egullet.org/index.php?/topic/138760-report-eg-chocolate-and-confectionery-conference-2011/ (Niagara on the Lake, ON)
2010 conference http://forums.egullet.org/index.php?/topic/132886-report-eg-chocolate-and-confectionery-conference-2010/ (Gaithersburg, MD)
2009 conference http://forums.egullet.org/index.php?/topic/123427-reporteg-chocolate-and-confectionery-conference/ (Niagara on the Lake, ON)
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6 hours ago, jvalentino said:
Picked up am Amarena cherries for $3.99 and black truffle butter for $2.99 today. Tried the cherries which taste just like Fabri to me but not the butter.Thought these were good prices.
Thanks for the tip about the cherries! I’ll have to stop by TJs before they stop carrying them.
Christmas Chocolate and Confections Redux
in Pastry & Baking
Posted
Busy holiday season, not a lot of photos to post! Here is a photo of a mixed assortment box (raspberry pate de fruit & marzipan, milk chocolate with crunchy peanut butter, dark chocolate with crunchy peanut butter, mints, and bourbon ganache). Not pictured are the dark chocolate dipped candied ginger & dark chocolate dipped candied orange peel.