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.

Afterburner

Your Daily Sweets (2005-2012)

Recommended Posts

Fresh Ginger cake from David Lebovitz's new book "Ready for Dessert". With vanilla ice cream from "The Perfect Scoop" (also Lebovitz).

 Ann10 Cake.jpg

Share this post


Link to post
Share on other sites

merstar – that cake sounds great! What tweaks did you do and how did it taste?

My daughter’s best friend ordered mini cupcakes for a gathering he was having for his website:

gallery_3331_119_136204.jpg

I came up with Margarita mini cupcakes.

gallery_3331_119_176993.jpg

They were yellow cake flavored with coconut extract and the frosting was a fluffy white icing flavored with key lime extract. I tinted the frosting slightly green and topped it with green sprinkles and some coarse sugar to mimic the salt on a margarita.

Some junky cupcakes that I made for Memorial Day:

gallery_3331_119_186910.jpg

Just a strawberry cake mix with white frosting and decorations. The little neighbor girl loved them :laugh: !

Share this post


Link to post
Share on other sites

David – your little Bundts are beautiful. Was that pan metal or silicone?

Thanks. It's one of those heavy NordicWare pans, which I think are cast aluminum coated with teflon.

But, oy, I signed up to bake something for my the end of year party in my son's preschool tomorrow and made cupcakes using that same batter, and as I was taking them out of the oven I noticed that cup of butter I'd set to melt still sitting in the microwave.

Conclusion: the low-fat version isn't bad either!


Edited by David A. Goldfarb (log)

Share this post


Link to post
Share on other sites

merstar – that cake sounds great! What tweaks did you do and how did it taste?

Kim,

I've made this cake many times - it's fantastic. I can PM the recipe to you with all my tweaks if you'd like. Let me know.

Meryl aka merstar


There's nothing better than a good friend, except a good friend with CHOCOLATE.

Share this post


Link to post
Share on other sites

My version of Rhubarb Crisp. It's actually just my rhubarb pie filling and then the topping is what I use for Italian-style Crostatta's-a mix of sugar, flour and butter on top of free-form tarts. The difference from the Crostatta is that the fruit is baked in the casserole rather than in a pastry and then the topping melts on top. I served it with a Gooseberry Sherbet. Hope to have the photo up tonight. Old-fashioned, somewhat British-inspired and delicious.

013.JPG

015.JPG

Share this post


Link to post
Share on other sites

Fresh Ginger cake from David Lebovitz's new book "Ready for Dessert".

Oooh, I hadn't seen his new book yet. What's the verdict? Worth buying?


Edited by emmalish (log)

I'm gonna go bake something…

wanna come with?

Share this post


Link to post
Share on other sites

pecan dacquoise with espresso bourbon buttercream; chocolate glaze and viburnum leaves

HPIM9709.JPG

why did the glaze get grainy as you can see? did i scorch the chocolate? (i did put it through a sieve)...this happens occasionally and is very annoying...

Share this post


Link to post
Share on other sites

pecan dacquoise with espresso bourbon buttercream; chocolate glaze and viburnum leaves

HPIM9709.JPG

why did the glaze get grainy as you can see? did i scorch the chocolate? (i did put it through a sieve)...this happens occasionally and is very annoying...

A couple of things could have happened, either your glaze may have been too cool or you may have "worked" it too much when applying. I assume your glaze was chocolate and cream?

Kevin

Share this post


Link to post
Share on other sites

Fresh Ginger cake from David Lebovitz's new book "Ready for Dessert".

Oooh, I hadn't seen his new book yet. What's the verdict? Worth buying?

I made the Fresh Ginger Cake and a Maple Walnut Pear cake from "Ready for Dessert" and both have been excellent. I have read that some of the recipes are from the out-of-print Lebovitz books Room for Dessert and Ripe for Dessert. That doesn't bother me since I don't have either book. My complaint is that there are not as many pictures in the book as I would like, i.e., very many of the recipes do not have a picture of the final product. I really like to see what I'm making should look like. On the whole, a worth while addition to my cook book collection, though.

Share this post


Link to post
Share on other sites

cheesecake made with cream cheese, chevre, and lemon with roasted sweet cherries and thyme infused honey

butterscotch blondie with spicy peanut ice cream and bacon caramel sauce

sweet cherry and pistachio tarts

vanilla-white pepper shortbread cookies

Share this post


Link to post
Share on other sites

I love your cakes!! Those leaves.....


"But you have no chocolate? My dear, how will you ever manage?"

-- Marquise d Sévigné

"If I knew you were comin' I'd've baked a cake, hired a band, goodness sake..."

Share this post


Link to post
Share on other sites

Thanks for your advice on using cocoa butter in another thread. Here are the results of my first experiments with some red CB and milk chocolate (filled with a passion fruit and milk chocolate ganache):

cocoa butter experiments2.jpg


===================================================

I kept a blog during my pâtisserie training in France: Candid Cake

Share this post


Link to post
Share on other sites

dystopiandreamgirl – let me add my kudos for that amazing cake. I am just in AWE!

pastrygirl - every single one of those desserts sound amazing! How about some pictures?

I made a low carb dessert for Mr. Kim tonight to welcome him home from Arizona:

gallery_3331_119_146727.jpg

Lemon cheesecake. He’s diabetic and lately is being really careful with his carb intake. It’s really starting to make a difference in his blood sugar levels, so I’m trying to be supportive.

gallery_3331_119_45152.jpg

This was made with Neufchâtel cheese, low fat sour cream and Splenda and it was delicious with a really good texture.

Share this post


Link to post
Share on other sites

cheesecake made with cream cheese, chevre, and lemon with roasted sweet cherries and thyme infused honey

It's cherry season here (I'm going picking on Thursday!), and I would love to have this recipe, if possible. Thank you, pastrygirl!


Corinna Heinz, aka Corinna

Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/

Share this post


Link to post
Share on other sites

cheesecake made with cream cheese, chevre, and lemon with roasted sweet cherries and thyme infused honey

It's cherry season here (I'm going picking on Thursday!), and I would love to have this recipe, if possible. Thank you, pastrygirl!

Ditto for me, please...except for the cherry picking part.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Koldskål-season in Denmark - a traditional cold buttermilk 'soup' (the name means cold bowl....). We have it twice a week in the summer (not always home made, though, you can buy prefab in the dairysection of the supermarket in summer) and the kids love it.

Whisk 2 pasteurized yolks with appx. 75 g sugar until pale and un-crunchy, add some vanilla and fine zest from ½ organic lemon. Mix in 1 l. buttermilk and add lemon juice to taste. It needs to be rich, sweet, tart and dottet with black vanilla seeds. Chill in the fridge for 1 hour and serve with finely sliced strawberries or 'kammerjunkere' (a type of vanilla bisquit, almost like biscotti)

Enjoy


Edited by Mette (log)

Share this post


Link to post
Share on other sites

For dessert last night, I made The Blissful Glutton's peach-cherry crisp:

gallery_3331_114_22302.jpg

with vanilla bean ice cream on top:

gallery_3331_114_168388.jpg

I’ve made this before and we like it a lot. You can assemble the whole thing before your guests arrive and stick it in the oven when you sit down for dinner. By the time you are ready for dessert, it’s hot and ready to be topped with ice cream. But the topping was different this time – less crumbly and browned. I think I know why: since three out of the four of us are diabetics, I tried using Sugar Twin Brown in place of regular brown sugar. It tasted fine, but the texture was off. I don’t think I’ll do that again. After all, with the fruit and the heavy carb load of flour and oatmeal and ice cream, a little regular brown sugar is hardly worth bothering about!

Share this post


Link to post
Share on other sites

Never, never, in my entire life have I seen a recipe with so much poppyseed in it. :wub: I love it already and I haven't even made it yet. I just know it's going to be a regular in this house.

What about serving it with lemon curd???

Thanks so much for posting it. Hmmmm....what about making it into muffins?


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Never, never, in my entire life have I seen a recipe with so much poppyseed in it. :wub:

That's the beauty of home-baking -- you can sneak in ridiculous amounts of poppy seeds. It's super moist and nice and nutty. I'll bet muffins would be great -- it's definitely got a cake-like richness, but it's not too sweet.

Share this post


Link to post
Share on other sites

That's the beauty of home-baking -- you can sneak in ridiculous amounts of poppy seeds. It's super moist and nice and nutty. I'll bet muffins would be great -- it's definitely got a cake-like richness, but it's not too sweet.

Well, they are already made, not cake and not muffins, but rather what you might call mini-loaves...a pan with 8 little loaf cavities. The recipe made 16 loaves. They are scrumptious, delectably poppy-seed filled.

P5290005.JPG Thank you again for the recipe.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Share this post


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

  • Similar Content

    • By Nn, M.D.
      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!
       
    • By ResearchBunny
      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!
    • By TexasMBA02
      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,
       
    • By pastrygirl
      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 ...
    • By onemorebitedelara.com
      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?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...