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hummingbirdkiss

Black Cake and Browning

100 posts in this topic

Linda I am with you I love when black cake is mentioned any place!!!

Alan I can not wait to hear about your cake! ...my cakes do not taste boozy at all they are very mellow ..very moist and nearly perfect...each year I think .."this is the one the best of the best" and each year they taste better that the year before!..I think because I always add some of last years fruit to this years fruit batch that kind of "mothers" it along!!

black cake ..yummmmm!!!!

I do not really believe there is a "recipe" for this cake..I think it is an art and very personal adventure! good black cake tastes like you want it to..not like it is "supposed" to...


Edited by hummingbirdkiss (log)

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I've got about 2 lbs of fruit (golden raisins, blueberries, currants and dried plums) macerating in dark rum and 10 year old port (because that's was the oldest I could find at Trader Joe's). I'm going to invest small and see how it goes. I just had to try making black cake after hearing about the "pudding-like" quality. I also ordered one of those "free" miniature black cakes from rumcake.com, but I tried that last year and never received one.

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I am having some of the fruits on top of chocolate ice cream for dessert tonight!!!

I feel part of making a superior black cake is to do a quality control check of the soaking fruits on a regular basis

:smile:


Edited by hummingbirdkiss (log)

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Time for me to bump this because of a lovely lady I have comercial browning on hand.thank you thank you !!!!....home made browning made brown cakes not black cakes .they tasted great but the color sucked..and yes color is important. ..I just need to find a CD I can listen to I am kind of holding out for the new Santana cd... am going to make my frist for Thanksgiving black cakes in the next couple of weeks ....I just tasted them and my fruits are seconds from "there"

the moon and the weather feels right!!

anyone joining me?


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I love this thread and I so wish I'd started fruit earlier this year. As it is, I think I'll start working on fruit for next year so I'll be ready. I've never tried one but wondered about them ever since I saw one on betterbaking.com. That recipe doesn't say anything about aging the fruit so I'm sure it's not the same. I've printed your recipe Hummingbird and can hardly wait to try it.

edited to add: I was just looking over your recipe and noticed that it calls for "the browning". If I'm adding purchased browning, how much should I add? I've never used it before.


Edited by CanadianBakin' (log)

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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I love this thread and I so wish I'd started fruit earlier this year. As it is, I think I'll start working on fruit for next year so I'll be ready. I've never tried one but wondered about them ever since I saw one on betterbaking.com. That recipe doesn't say anything about aging the fruit so I'm sure it's not the same. I've printed your recipe Hummingbird and can hardly wait to try it.

edited to add: I was just looking over your recipe and noticed that it calls for "the browning". If I'm adding purchased browning, how much should I add? I've never used it before.

that is a good question I never know until I mix it up and make it how much to put in ...I will measure and be careful to document the results this time ..

I tend to start with 1/4 cup however then look at the batter when it is really dark I stop

I am glad you love this thread me too ..I love this cake and then entire process of making it!


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I'm so looking forward to watching how this develops. When we moved to France a month ago I left a jar of my soaking fruits with Chefpeon, a true pastry chef, so she could make Black Cake while I'm away. The rest I left to soak for another year, which is also cool, so long as it doesn't explode all over the garage!

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Glory my mouth is watering.

Umm, I too want to start now for next year.

Y'know just in my cake designing Vulcan mind-meld type radar, if I do this I feel I see at least a black cake groom's cake in my future if not a small wedding cake.

How would you price something like this? And if you do give an idea please give a reference number. Like for example--wedding cake in my area starts at $4.00 a serving for fondant and a black cake would be X amount. Or tell where you are from or something. Or how much they are in the Caribean (isn't there a double letter in that word?) Ccaribean. :biggrin:

No sugar on the fruit and kind of any kind? Is there another restriction on the fruit? Just plain no preservative fruit? Doesn't some of it come unsulphured?

I bet I eat it all before I ever bake the first cake. :raz: I'm sucha sugar junkie.

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I dont know how you can put a price on black cake ..seriously I can not imagine because of the work and thought involved and with me they are not exactly the same every year and that is a bonus ..but if you want to sell them I guess they need to be.....it is common practice for people to make them in the islands and they take orders and sell them there and there are always the special people who do the best cakes that you just HAVE to have for your wedding!!!

here in the States I have seen them online for sale so you could look there and see what they are going for..although tempted to see what a commercial one would taste like I have an aversion to mail ordering a black cake ..because of the tradition and history of it in my life it is a labor of love and I love to make them and share them ...although I make a lot of them at one time and mail them out to everyone so the quality I am sure would be fine for whatever they sent

Thursday is my day off and is going to be black cake day ...I need some new pans I want to do more mini ones for gifts this year so I need to find some tiny round cake pans ...I dont want to go into a Mart store but I am imagining that is what I will have to do in order to get what I need

so is anyone else making any for Christmas this year?

I will post the process this time ..my spring batch came out too light as I mentioned the browning just did not cut it from scratch

and I did not know how to post pics then either ..so this time I will take pics for sure

I just noticed in my recipe above I forgot to add a couple of tsps of allspice ..how can I make a Caribbean recipe with out allspice??? duh!!!! (Host's Note: At Hummingbirdkiss' permission, I have edited her original recipe to include the allspice. You can find that recipe HERE.)


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I knew it would seem commercial and jaded to ask about pricing just from the passion of your posts. Shoulda disclaimered that when I asked. But being a specialty cake baker I just feel it in my bones, that if I successfully concoct this brew and before I can nibble it away to the bottom of the barrel, someone will ask me about a black cake. It's like cosmic or something y'know? I mean like they'd be talking about a friend who is lamenting that they are far from home and they can't get the cake they want and blablabla. Then I'll disclaimer to them that this is my first time and they won't care and then I'll have to price it and it will be astronomical and ... we'll see. If you bake/brew/soak it they will come type of thing.

Maybe the cosmic forces will be kind and let me get the call after the first batch :biggrin: When you (have a chance to) blow it at least once you learn so much.

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I just ordered some browning from Kalustyan's after your note about homemade browning just not doing it. I also bought some "mixed essence" which is listed in Saveur's recipe; I'm not sure if I'll use it, but the flavor sounded good (vanilla, almond and pear).

I put my fruit in to soak in July, so I'll probably bake mine in late November.

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I have seen black cake sold on eBay, believe it or not. I don't remember the price, but I'm thinking $30.

This is the sort of cake that can't be bought and sold -- first of all, at least for me, the price of the liquor alone would shoot the price of one piece off the map.

How do you charge for the amount of time you had to age the cake? Or, since there is no labor involved, do you neglect to charge for one of the "ingredients" that is most precious?

One of the reasons why I would be very reluctant to sell what I bake -- I don't think I could ever get back out what I put in, either in cost of ingredients or time.

Next year's cake has hand candied cherries. How would I begin to charge for that? All those hot summer mornings of cooking syrup and changing it?

Aye yi yi!

Priceless!


I like to bake nice things. And then I eat them. Then I can bake some more.

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Yesterday was supposed to be my black cake day ..but I was derailed by having to have a tooth extracted ..and that I might add was horrible

however he gave me percocet :biggrin:

so today with the right music and mood I am going to make the best black cakes I have ever made! I feel confident..and buzzed!

I am not sure what will happen ..I promise to try to document my efforts with a photo montage..

the side of my drug bottle says "avoid alcohol as it may intensify the effects" um that does not exactly sound like a warning!!!

I just hope I dont pull a Judy Garland mixing tastes of these fruits with my pain pills :raz:

wish me luck I am lined up and ready to go


Edited by hummingbirdkiss (log)

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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first the perfectly ripened fruits you dont know where the fruit starts or the booze ends ..that is what they should be when you bake your cake!gallery_51681_4569_43641.jpg

coarse chop ..I did not have the heart to puree them!

gallery_51681_4569_22238.jpg

commercial browning is the only way to go for me

I am glad I tried to make my own ..but never again on that one

this is the exact color your batter should be

gallery_51681_4569_40955.jpg

and the cake ...the cake tastes really good warm ...too good :wub:

so it was wrapped up quickly with only 1/3 missing from one cake!

gallery_51681_4569_37335.jpg

I am so happy I made this and could share it with you ..it will be really nice for Thanksgiving ...in a couple of weeks I will make the Christmas one and it will be completely different!


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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Thank you So much

I've been telling my husband about it. Getting him prepared to start copping ingredients over time little by little. Reminds me I gotta make him a list for his wallet. He does a lot of the shopping. We shop kinda just a few days worth at a time.

How tall is your luscious cake, HBK???

And the bottom of your jar has no more liquid in it?

But at one time the fruit would submerge under the alcohol

when it wasn't floating? Obviously I have to go back

and re-read the instructions.

Lindacakes, I'd give it away before I'd charge $30! :rolleyes:

Thanks for the info.

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Thank you So much

you are so welcome it was my pleasure to share!

I've been telling my husband about it. Getting him prepared to start copping ingredients over time little by little. Reminds me I gotta make him a list for his wallet. He does a lot of the shopping. We shop kinda just a few days worth at a time.

How tall is your luscious cake, HBK???

not very tall maybe three inches I think? the cake is also called "heavy cake" in the islands because it is very heavy! 

And the bottom of your jar has no more liquid in it?

But at one time the fruit would submerge under the alcohol

when it wasn't floating? Obviously I have to go back

and re-read the instructions.

my jars have almost no liquid maybe 2 cups of kind of thick fruity syrup left.. in a gallon jar.some fruits are years old ..the fruits are completely rehyrdrated I dont cut them up much just enough to cram them in the jar..I have three gallon jars I use one per batch then I split up the other two into the empty jar add rum, brandy and port wine and the cycle continues ..but usually I know the fruits are ready when there is just a big of syrup left in the jars

Lindacakes, I'd give it away before I'd charge $30!  :rolleyes:

Thanks for the info.

I could not imagine puttind a dollar amt on this cake but I can see making a standard one and selling it to people who long for it and dont want to make it

although in a million years I can not imagine not enjoying this process .it is fun!...my son came over and I had bits of the cake on the plate all warm and his eyes were rolling!!! I love that!!! he is the keeper of the cake recipe and my most gifted in the kitchen offspring!


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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It looks delicious!!!! I can't believe I have to wait a year to try it. Then again, I guess I just have to wait till my fruit is ready, it doesn't have to be Christmas. Maybe I'll have it ready in time for Easter. Might be a bit heavy for that time of year but I'll do it anyways. :)


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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For the last several years, I've been making and selling black cakes at Christmas time.

In March, I ground up pounds and pounds of fruit along with the rum and port wine mixture. Then I added them to a bucket where I've had a batch of fruit going since Christmas 2005.

I make 7" size round black cakes, which weigh in at 2 1/2 lbs. each. It is my most popular Christmas season item and it seems that I can't get away without making it, since my co-workers, friends & family begin asking for it months ahead of time.

I use commercial "burnt sugar" for the browning. Basically it's black colored liquid caramel in a jar. I can get 8 ounce jars easily at Waldbaum's supermarket in my neighborhood for $1.99. One year I tried making the burnt sugar from scratch and it was a bust. I don't like the burned taste that the homemade sugar gives the cake and the color just isn't dark enough for my taste.

I see that for many of you, making this cake is a labor of love. It is a rather delicious cake that I'm glad to be able to make for myself and for friends and family who enjoy it.

I find it puzzling that some of you state that you couldn't imagine putting a price on the cake and selling it. Since I have the demand for it, I'm able to sell these standard 7" sizes for $30 each. I'm not looking to make a killing off them, but I figure that my time and ingredients are worth something - especially since they're basically selling themselves these days (I have a loyal & steady group who want to buy them every year).


Edited by Kris (log)

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I was honored to get some of hummingbirdkiss' black cake this year. I've never had it before so I didn't know what to expect. The closest comparison that I read in this thread was fruitcake, but this is no fruitcake. To me its closer to a rum cake (a very heavily soaked rum cake) with fruit. When the package arrived I smelled the alcohol coming from the box, and the more I opened it (plastic wrap, cheese cloth) the odor became stronger.

I was also not expecting the level of moisture since my comparison point is a fruitcake. I'm not fruitcake expert, so my standard here is a dry texture with moisture (if that makes sense), but the black cake was almost like an underbaked brownie - but it was clearly fully baked with the rum causing the moisture.

Tonight I finally tried it. Following HBK's instructions, I let the slice air a bit before I tasted it. It wasn't as sweet as I was expecting, in fact the sweetness of the cake balanced so nicely with the astringency (if that's the right word) of the liqueur. The fruit added texture and some twang - especially what I assumed were apricots.

My mind is always thinking of how to manipulate flavors and textures, but with this, there was none of that - it seemed perfect just as it was. I know I'll never have the patience to do this myself, so I'm truly thankful for the offering. This was wonderful and a perfect treat for these cold nights in the mountains - thank you HBK!

gallery_41282_4652_30742.jpg


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

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this is the recipe i grew up on.

West Indian Fruit Cake

¼ lb. each: dried, Raisins, Currants, Cherries, Prunes, ground and soaked in equal parts of Gallo Port Wine and any dark rum (enough to cover).

Set aside and marinate at least 1 hour, preferably overnight. Then add:

1 tbl. each: almond extract, vanilla extract, mixed essence (extract)

...............................................................

1 lb. salted butter, room temperature

1 lb. sugar

1 dozen eggs, mixed

1 lb. cake flour

1 tsp. baking powder

....................................................................

Cream together butter and sugar. Add eggs slowly, mixing with a mixer until light and fluffy. Sift cake flour and baking powder, fold into wet ingredients. Add fruits.

Prepare 10” round pan (you should have a little extra for a small pan too) with butter and flour. Pour in mixture. Bake at 325 or 350 (depending on how hot your oven is) for 30-45 minutes.

Mix together another ½ cup each of port wine and rum, mix together and pour over cake when it comes out of oven. This will help preserve the cake.

Note: This will be for a light colored fruitcake. If you want it dark, you have to purchase Burned Sugar coloring. You can get it in any local West Indian store.

.....................................................................................................

NOTE:

i soak cheesecloth in rum/port and then wrap the cake, and store it for three weeks, if I have the time.

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Ooooh, my! How could I have missed this topic? Actually, my avatar is a 2", 3" & 4" mini blackcake I did celebrating one of my earlier wedding anniversaries. I am the blackcake QUEEN!!!!!! I love it and feel it's a tradition that most people (West Indian) aren't passing down to their kids. I was taught by my mother-in-law (Background: I'm of Jamaican parentage, married to a Jamaican). She made me vow not to give away her recipe, so "MUM" is the word as I promised. I tweaked it to make it my own and as my husband himself has said, "The student has surpassed the teacher." If you remember way back when, I did a wedding cake demo... the 2nd cake which isn't demo-ed was a square blackcake. My blackcakes are a labor of love and include time and the finest ingredients. People began requesting my to make this (among other cakes) and you better believe it is more expensive than my yellow cakes. Most people request my fancy fondant covered cakes as they like them for special events. Let's put it this way, my 6" starts at $80 fully decorated. People happily pay it! I have two naked 6" blackcakes sitting on my stove as we speak. I should takes pics of them sitting in the tin and post them. The fruits have been soaking for years... at least 3, I'd say. It's actually time to make a new batch! LOL! I collect recipe books, especially, Soul/Southern cooking and Caribbean/West Indian. The closest I've come to my recipe is from "The Real Jerk" by Lily & Ed Pottinger. I too use commercial browning.

Here is the recipe from that book if anyone wants to give it a go. It's a great cookbook, actually.

Rum Cake (I associate Rum Cake with that yellow one and call mine Blackcake)

Cake:

1 cup port wine

1/4 cup white rum

1 lb butter

3/4 lb brown sugar

8 large eggs, well beaten

2 tbsp vanilla

3 tbsp browning

1 tbsp lime juice

1 1/4lb flour

2 tbsp baking powder

1 tbsp ground nutmeg

1/4 tsp ground allspice (optional)

1/4 tsp cinnamon powder

1 tbsp lime zest

Fruits:

1 1/4lbs raisins

1/2 lb currants

1/2 lb pitted prunes

1/4 lb mixed fruits

1/2 cup white rum

3 cups port wine

For fruit:

In a large saucepan over low heat, combine all ingredients. Steam for 10 minutes to soften fruit. Cool. In a food processor, blend coarsely. Put into sterilized jars. Store in a cool place until ready to use.

For cake:

Preheat oven to 325F. Combine port and rum and set aside. In a medium bowl, using a mixer, cream butter and sugar until fluffy. Mix in vanilla, browning, and lime juice, and set aside. In a separate bowl, combine flour, baking powder, nutmeg, allspice, cinnamon, and lime zest. Mix half the flour mixture into the butter mixture, then add all the fruits, followed by the remaining flour mixture. Grease and line bottom of two 9" pans with was paper. Pour cake batter into tins and bake for 45 minutes to 1 hour. Cool pans on a cake rack. Remove cakes. Pour port and rum mixture over each cake. Wrap cakes in plastic wrap, them foil. Keep stored in a cool place.

Once again, this is not my recipe... kinda the same, then not... like Hummingbirdkiss mentioned...

I would love to swap fruitcake samples with others... sounds fun, yet fattening! :wub: Next feat... get my mother's Potato Pudding recipe mastered to a science. "Them come from the school of 'nuh measure, jus' fling!'"


Edited by JamericanDiva (log)

Diva

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I am giving myself a bump here I really want to make black cake this year but am dealing with sadness/grief over it (sounds strange but true I am stuck over this cake this year)

help motivate me will you please? tell me you are making them and how they are turning out ..post pics maybe?

why is food so freaking emotional?


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      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.
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