Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Daily Sweets (2005-2012)


Recommended Posts

Another beauty!  I love nut tarts.  They're my absolute favourite desserts.  Quite honestly, I'd rather have that tart than the ring!  What kind of crust did you use?  A nut crust?  Do you have a recipe for the tart that you'd care to share?  I know you often just wing your desserts (I wish I had that kind of creativity), but I may as well ask!

Well, the inspiration came from the caramel nut tart in Suzanne Goin's Sunday dinner at Lucques book, but you're right, I just winged it. So basically, I made some pate sucre, lined the tart pan and weighted it, then baked it at 375 for 15 minutes and then took out the weights and baked it until the bottom was golden brown (another 10 minutes or so.)

I caramelized some sugar (about 4 cups? This is for 2 tarts) and then when it becomes a medium golden brown (the recipe says 310 degrees but I'm not sure what mine was, I just kept it on the stove until it looked right), add heavy cream (perhaps 1.5 cups?) and a stick of butter. I reduced it the mixture a bit over low heat. Then, I added several pinches of salt (I just kept tasting it until I thought there was enough.)

I sprinkled some salt on the nuts, then toasted them in the oven (about 4.5 cups of nuts, mostly macadamia, pinenuts, and walnuts, plus a few pecans) and stirred that into the caramel. Then I poured the caramel nut mixture into the tart shells. I remember Suzanne's recipe saying you had to refrigerate the tarts, but I didn't and they sliced nice and neatly the next morning.

I served them with Valrhona sauce and the vin de noix cream (Abra gave me a lovely bottle she made and I used perhaps a tablespoon or two in the whipped cream.) But the tart is delicious on its own!

Some minor differences between what I did and what Suzanne's recipe says to do...she uses more sugar and no butter in her caramel. I had to use the butter to temper the sweetness. I also used more nuts and more salt so the tart was more "nutty" as opposed to super sweet from the caramel. My version is plenty sweet already, though!

I apologize I don't have exact proportions for you, but I did have about a 2/3 cup of excess caramelly nuts, which I just spread on the excess pate sucree I baked. Good snack! :smile:

Edited by Ling (log)
Link to post
Share on other sites

I made the yogurt herb bread from Mollie Katzen's Enchanted Broccoli Forest last night -- after reading about it on another thread.

Extremely easy and very tasty.

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

Link to post
Share on other sites

Ling: I love the jeweled top of the tart, it's so Byzantine-esque.. (Beautiful ring, too!)

Kim: Drooling over your pics, especially the brownies. I dream of smooshing them up in my hands and stuffing myself.

Tri2Cook and Rob: Great-looking cakes, I love those mirror-y glazes (although I'm aware that it's not exactly a chocolate mirror glaze, you guys do it so well)!

Mona: I am HYPNOTIZED by your fritter pic! The caramel looks like a cave's crystal formation. Gorgeous!

gallery_53129_4592_15300.jpg

Lemon Layer Cake from Cook's Illustrated

gallery_53129_4592_44718.jpg

Pineapple Upside-down cake, because you have to (at least) once in your life!

Mark

The Gastronomer's Bookshelf - Collaborative book reviews about food and food culture. Submit a review today! :)

No Special Effects - my reader-friendly blog about food and life.

Link to post
Share on other sites

Mark - You know how I feel about those cakes already. (Strongly!) :laugh:

Mona - I haven't had apple fritters for YEARS. Absolutely gorgeous.

I made Polenta Biscotti with Pistachios & Cinnamon today - Kinda going for that Autumn feel.

gallery_49436_4583_105322.jpg

Please take a quick look at my stuff.

Flickr foods

Blood Sugar

Link to post
Share on other sites

Thanks everyone. I get a little intimidated to post pics in this thread because all of your baking is gorgeous. So professional.

The fritters were so easy and FUN to make. They hit the oil and POOF! :wink:

I have to admit that the caramel was supposed to be cages to put over the fritters (was just playin' around) but they broke apart. Made a nice seasonal presentation tho.

Edited by monavano (log)
Link to post
Share on other sites
i've just finished baking four cakes - lumberjack, pear and ginger, lemon and almond, and passionfruit and coconut.....

What's a lumberjack cake?

MelissaH

it's a cake with dates and apples in it and a caramel/coconut topping

Link to post
Share on other sites

I bought a bag of apples at the street market and found out that although they were crisp, they lack sweetness and flavour. So, I did the next best thing...

Apple Pie

gallery_48583_3741_135954.jpg

gallery_48583_3741_311846.jpg

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Link to post
Share on other sites
I am on the third curd cheese and apple souffle from Pille's Nami Nami blog. They are soooo delicious! Thank you so much for posting the recipe, Pille.

You're welcome, Marigene! I'm so glad you like these :rolleyes: It's a typical Estonian dessert, especially now when there are so many apples to eat!

Marlene - that's a beautiful molten chocolate cake!!! Love the oozing centre!

gallery_43137_2974_125676.jpg

A friend of ours baked a tarte tatin in our kitchen on Sunday, and I was eating leftovers yesterday :) Tonight I made black chokecherry muffins:

gallery_43137_2974_48308.jpg

[Edited to add a photo of chokeberry muffins]

Edited by Pille (log)
Link to post
Share on other sites

Not too long ago, I made a Raspberry-Fig Crostata from Julia Child's book Baking with Julia. It has a toasted sesame-almond crust that's easy to work with (i.e. easy to patch) and delicious. You can sub just about any combination of fruits and it's still wonderful.

gallery_35656_2316_38048.jpg

This recipe can be found online: Raspberry-Fig Crostata

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Link to post
Share on other sites

Banana bread, with dark chocolate chunks and cinnamon:

gallery_22182_2693_38396.jpg

Recipe here.

Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

Link to post
Share on other sites

Well, other than work, I'm working on a shortbread recipe for my boss. Orange blossom and lightly salted. The first batch had great texture, but not enough orange blossom flavor, so I upped it and added a bit more salt. I'll bake some off tomorrow to see how they are. The dough was tasty!

Wish I had the time to bake for fun for myself!

"I just hate health food"--Julia Child

Jennifer Garner

buttercream pastries

Link to post
Share on other sites

We went apple picking last weekend, which here in MD, is on the late side. The pickins was slim. But, I found a few tart pink ladies and granny smiths, so I decided to try out a new recipe and go for an quick apple strudel from Cooks Illustrated.

First lesson, check oven before timer with new recipe. I turned the crap out of the phyllo. ugh. My wife still ate it though!

Maybe I'll just go with the old standby next... uuummmmmm ppppiiieeeee

“There is no sincerer love than the love of food.”

Link to post
Share on other sites
Mark - You know how I feel about those cakes already. (Strongly!)  :laugh:

Mona - I haven't had apple fritters for YEARS. Absolutely gorgeous.

I made Polenta Biscotti with Pistachios & Cinnamon today - Kinda going for that Autumn feel.

gallery_49436_4583_105322.jpg

By the way, how do you guys take such beautiful food photos? I must be missing the set up. Any tips? I'm sure there's a forum dedicated to this, but the search function of egullet and I don't always agree on what's relevant.

“There is no sincerer love than the love of food.”

Link to post
Share on other sites

Hosinmigs - Thank you! :blush:

It's practice. Practice, good equipment and I'm a photography student, lol.

Basic tips would be things like: Lighting - Make sure you've got plenty, natural light too if possible.

Composition - Get in close, but no too close. You want to make it look as though you could reach in and grab it.

Colour - The eyes love colour. Choose ones that compliment each other - Choose a nice plate and maybe have a nice mat or cloth underneath.

(Link to my Blog and Flickr in signiature.)

Edited by GTO (log)

Please take a quick look at my stuff.

Flickr foods

Blood Sugar

Link to post
Share on other sites

Cookies! Fruity oatmeal cookies. I had mentioned to a friend that I had a hankering to make oatmeal cookies, and in short order I found myself with a recipe that looked promising. I added a bunch of different kinds of dried fruit (cranberries, cherries, apples, apricots) that I had lying around, and I think they turned out pretty well. :)

gallery_54928_4907_96919.jpg

Kate

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      BICOLOUR DESERT WITH SEMOLINA
       
      Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.

      Ingredients (for 4 people)
      vanilla layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      1 teaspoon of vanilla essence
      cocoa layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      2 tablespoons of cocoa
      fruit mousse
      200g of blueberries
      1 tablespoon of brown sugar
      pinch of cinnamon
      1 tablespoon of lemon juice

      First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.

      Enjoy your meal!

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...