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Found 1,510 results

  1. [Host's note: to avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough ice cream, but I imagine it's pretty much in the same category. I'm thinking about making Pumpkin Pie Ice Cream...or pretty much any pie ice cream...well, not Lemon Meringue...fruit pies, nut pies,...???? Thanksgiving (in October here in the Far Frozen North) might be a good time to try the Pumpkin idea.
  2. I'm very excited to share with you all a recipe that I developed for a double crust apple pie. I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef. I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be. Basic Shortcrust Pastry Ingredients: - 300g flour - 227g salted butter, cold - 2 lemons, zested with juice reserved 1. Cut butter into small chunks. Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand. 2. Add just enough water to bring the mix together into a dough (about 20g for me). You'll know your pastry is ready when you can press it together and it stays in one piece. 3. Divide dough in two and wrap tightly with plastic. Refrigerate for at least 2 hours, or overnight. 4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper. Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.) 5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom. Gently press into the sides to ensure even coverage. Place in the freezer for 30 minutes. Freeze the other portion of dough in-between the parchment pieces. Apple Filling (and Assembly) - 1 kg apples (I used about 7 apples for this recipe.) - 220g dark brown sugar, divided - 1 egg, separated Making the apple butter: 1. Cut and core 500g of your apples, but do not peel. Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan. 2. Bring to a boil over high heat, reduce to a simmer and cover. Let the apples cook for 20-30 minutes or until tender. 3. Remove from heat and blend until smooth. 4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour. Color should deepen and the mixture should thicken slightly, but do not allow it to scorch. 5. Remove from heat and refrigerate until cool. Apple filling: 1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples. 2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat. Assembly: 1. Remove pie base from the freezer. Dock with a fork and brush on egg white. Place back in the freezer and allow to set for for about 5-10 minutes. 2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula. 3. Arrange apple slices over the apple butter. 4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges. Trim excess dough. 5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes. Crust should be shiny and golden brown. 6. Remove from oven and allow to cool completely before removing from tin. Some notes: The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt. That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet. By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie. Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit. Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary. Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion. So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
  3. A friend is having a dinner for some of our friends. She is most famous for her Middle Eastern/Lebanese dinner parties. I asked her what I could bring and she said some dessert that would go with Middle Eastern food. Any ideas?
  4. Having experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home. Only recently was I able to find purportedly a recipe: https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below. I tried this and probably no surprise, it failed. The bubble collapsed / popped with only a little distension. I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing. Or maybe I didn't allow the mix to come to correct temperature etc. Elsewhere I thought I had read that the original recipe was in effect some kind of taffy. Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?
  5. As someone born and bred in the Potteries, but now very much rooted here in Texas, one of the things I miss most of all are the wonderful, freshly made, oatcakes that I enjoyed back in Staffordshire. I don't mean the commercially made things that have now apparently found their way on to the shelves of Sainsbury's or Tesco in some of the less sophisticated parts of the UK (e.g. London). I mean real warm oatcakes, fresh from the griddle, making a perfect breakfast or fast meal. These wonderful alternatives to toast or bread for breakfast were the staple diet of potters, miners, steel workers and pretty much every working family in Stoke-on-Trent and the surrounding area. It used to be impossible to drive more than a mile or two through the city without seeing an oatcake shop where, especially at weekends, the delightful smell of the griddle would filter outwards into the street. There are still many left and some good ones, too, I believe. Even writing this message is making me hunger for one. Oatcakes, for the uneducated, are rather like crepes or galettes made from a batter that is based on oatmeal and cooked on a large griddle. The ultimate whole grain breakfast, they are either wrapped around bacon and egg, fajita-style, or grilled with cheese. My question is, has anyone successfully made oatcakes at home and if so, are there any tips, recipes, etc. that can be shared with other ex-pats from the Six Towns?
  6. Posted 6 hours ago Dear EGulleters, ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo. Many thanks. RB ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
  7. Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe: 1 cup of butter 1/2 cup of sugar 2 cups of flour pinch salt I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though. I wish I could as her for advice, but she's no longer with us -- can anyone help me?
  8. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,
  9. Aunt Susan and Aunt Betty used to bake over 50 pounds of fruitcake (my mother was a co-conspirator and I an active helper) for Christmas to be distributed amongst family and friends. Beautifully wrapped parcels would be sent with the driver to homes of relatives and friends as a Christmas and New Year gift. Mind you, Aunt Susan (Christian from Kerala) is married to Uncle Raj a Hindu. Aunt Betty is really Dr. Prabha Manchanda (Sikh by birth, secular by practice). This is a tradition we all follow not for religious reasons, but to continue what was brought to India with the foreign rulers. It makes for great festive mood. And all us kids loved this cake. The fruits were soaked in Gigantic Jars for 21 days in rum. Rum was more affordable than Cognac for certain and also easily available. I use Susan Auntie’s recipe each year. It is a big hit at the annual Holiday Bash that I have become famous for amongst friends and theirs. The cake is 9x12 and is made using 2 bottles of Cognac. I make at least 6 batches for the season. One with Armagnac and this is the one I serve for New Year. The reason I wanted to start this thread is that as I was putting stuff into the refrigerator, I realized that I had a 9/12 inch Fruit Cake from last year. I save each year at least one cake for the next year. This is a custom in the family and I am told it is also practiced in the UK. Is that true? We save the cake in a tin but the cake is wrapped in several layers of fine muslin that has been soaked in rum (Armagnac in my case) and every month you add more rum (Armagnac) into the cake. I drizzle lots of it all over the cake and then wrap the cake again and drizzle more over the already soaking muslin cloth. I then sprinkle confectioners sugar and wrap the muslin in Saran wrap and then place in the box, use another layer of Saran wrap and seal the box securely. The cake is always moist and by the next year, it is sublime. I had a nice piece of it just a few minutes ago. I have a buzz. There is LOTS of alcohol in this. Do others have their own Fruit Cake stories? What recipes do you use? Where do you get them? Do you even like Fruit Cake? Who eats them anymore? What makes a good fruit cake? What fruit do you use?
  10. Anyone have a favorite recipe for chocolate cake using semisweet chocolate? My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party. Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
  11. Mid-Autumn festival is still a month away but mooncakes are starting to rear their ugly heads in SF Chinatown. I know people who actually like them, but I suspect most people view them as China's version of the fruitcake. They're for giving, not for eating, and you sort of know that whomever you give them to will give them to someone else. (At least that's my view.) Do you like mooncakes? If so, what style do you prefer, the Cantonese varieties that have everything but the kitchen sink in them, or the more spartan northern style? Meat-filled Jiangsu-style? Ice Cream mooncakes (I kid you not)? Any mooncake memories?
  12. My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any? Cacao Barry cocoa butter pistoles with a best by date of April 2021 $66 for the 3 kg tub or $22 per kg plus shipping.
  13. Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
  14. Red Velvet Cake It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs. 2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting: 1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done Frosting Cream well, then frost well-cooled cake. Keywords: Dessert, Cake ( RG466 )
  15. Would anyone be willing to share how they ice dummy cakes for cake show competitions? I have done some before with royal icing (and I still don't have that down real well. ) I would like to do one with fondant and I'm not quite sure how to go about that. If I use the styrofoam circles with fondant do I need to round the corners so it doesn't tear? What do I put under the fondant to stick to the foam? I appreciate any help. Kelli
  16. Hi everyone, Melbourne (AUS) is having a bit of a warm spell at the moment that's looking to continue - 30+ celcius for about 2 weeks straight. I want to play around with a bit of chocolate making but it seems... foolish! In the mornings, the ambient temperature in my house is maybe 23, and i'm wondering if this would be ok for dipping (perhaps a quick trip to the fridge to help them set up for a few minutes?). With moulded pralines, it seems the brief fridge steps that some people recommend make sense since the whole tray is done at once, but it seems impractical for hand dipping, since i'd have to either wait till a whole tray was done (and perhaps moot the point) or otherwise do tiny batches! I guess a related question is that if i made a ganache to slab, would it even set up properly overnight? I was thinking that the crystals would still form as it cooled, but I don't know. Any tips for working in warmer weather (where climate control isn't possible)? Am I best to just write it off over summer and pick it back up when things cool down a bit? The one positive I can think of is that it'll take longer for my tempered chocolate to cool down, so less reheating! Cheers, Stuart.
  17. What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours? Assume no eggs, just butter, sugar, and flour.... It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂 (This is not my doing, I have a renter in my kitchen.)
  18. So, what is everyone doing for the pastry & baking side of Easter? I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items. My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins). And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
  19. I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail? Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling? 2/3 cup sugar 2 T cornstarch 1 cup pomegranate juice 1/4 cup lemon juice 5 egg yolks, whisked together 1/3 cup butter, cut into chunks Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
  20. Hello, folks, thanks for reading. My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys? Our story: We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments… When we almost gave up… the magic happened! I figured out the way to make seasonings that: Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning. Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat. The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after. So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort? As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... Thanks in advance for your answers, it means the world to me.
  21. I'd like help from anyone on making the best Pistachio Ice cream. This forum is a continuation of a conversation I started in my "introduction" post, which you can see at I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook. I love Pistachio ice cream, so I've launched an experiment to find the best recipe. I am going to try two basic approaches: The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste. Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.   Any advice is appreciated. Here is where I am now: I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake." When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil. I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios. I bought raw pistachios through nuts.com. The only raw ones were from California. If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them. I will report progress on my experiment in this forum.
  22. I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping. I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away. Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item. Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions. Thanks in advance!
  23. A mistake was made with my Albert Uster order this week and I received it twice. Since it's shipped from CA, doesn't go bad, and I'll use it eventually, I'm not going to mess with trying to return the second delivery. But now I have a huge amount of inventory so I thought I'd see if anyone here was looking for Felchlin by the bag. Each bag is 2kg (4# 7oz) in the following varieties and prices: Maracaibo Creole 49%, $48 Sao Palme 60%, $30 Arriba 72%, $46 As for shipping, I can fit 2 bags in a medium flat rate box for $14 or 3 bags in a large box for $19 to go anywhere in the USA. If you'd like some, PM me with your selection, email, and shipping address. I'll invoice you via Square and you can pay securely online with a credit card. Thanks for reading!
  24. I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
  25. My Irish Coffee Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink. If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum. Ingredients (for 2 drinks) 300ml of strong, hot coffee 40ml of Jameson Irish Whiskey 150ml of 30% sweet cream 4 teaspoons of coarse brown sugar 1 teaspoon of caster sugar 4 drops of vanilla essence Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee. Enjoy your drink!
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