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Your Daily Sweets (2005-2012)

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Beautiful feet on your macs Simonne! What are the flavors?

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A bit out there - but I made a pumpkin-themed dessert. The main component was the pumpkin ice cream recipe from this blog. However, I pressure cooked the pumpkin (for the ice cream puree) with baking soda first to get it nice and caramelized.

I also made a pumpkin wafer by dehydrating a mixture of fresh pumpkin puree, egg whites, confectioner's sugar, and xanthan gum (whip to foam then dehydrated). Cinnamon crumble and some pumpkin pie soda (Maine Root brand, very tasty) are also shown.

615624_10102468470676850_985514308_o.jpg


Edited by Baselerd (log)

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Halloween Macarons:

Ghosts: Apple Cinnamon Buttercream

Pumpkins: Pumpkin Caramel Ganache from Greweling

halloweenmacarons.jpg

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That's a lovely dessert! How did you dehydrate the pumpkin wafer? Low oven, microwave, something else?

I started by following the Modernist Cuisine parametric recipe for dehydrated produce by blending fresh pumpkin puree with 1% Xanthan Gum and 18% egg whites (by scaled mass, i.e. 100% = weight of pumpkin puree). I also added maybe another 20% confectioner's sugar to sweeten the puree. Next I spread the batter about 1/8 - 1/16" thick between two pieces of parchment paper, and set them in my dehydrator for 4-5 hours, removing the parchment paper about an hour and a half in (once it was no longer runny or sticking to the parchment). Unfortunately my dehydrator doesn't have temperature controls, but I think it runs pretty hot - maybe 145 F?


Edited by Baselerd (log)

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Just finished one of the plated desserts out of Eleven Madison Park: Roasted Banana Sorbet, Chocolate Custard, Sesame-aerated chocolate, black sesame paste, yuzu pate de fruit, yuzu-caramel fluid gel, chocolate tahini feuillutine, carmelized bananas, fried banana-tapioca tuile. Great, unique flavor combinations. As usual, my (lack of) quenelling skills is fairly evident.

615627_10102500557374850_1965117534_o.jpg

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I’m amazed, impressed and awestruck. I have some talented friends!

I made Michael Ruhlman’s Classic Yellow Layer Cake with my chocolate icing for a co-worker of Mr.Kim’s. This is one TALL cake:

med_gallery_3331_119_115909.jpg

Also tried out a new recipe from Cuisine at Home magazine for alfajores:

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A really good orange/cinnamon scented shortbread-type cookies filled with dulce de leche. They are apparently a favorite cooky in Latin America. They start out very crisp, but the filling softens them over a day or so. We can’t figure out which we like better!

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Kim, your cake looks delicious.

No photos but I've made Morning Glory Muffins and Orange Muffins (my very favorite). And I've made Chocolate Salami, and also Enstrom Copy-cat toffee and chocolate dipped-glace ginger for giveaways to folks who have helped us get settled in our rented condo away from home. Still have to make more toffee. It is such a hit with everyone. Oh right, and a Capirotada. Nothing special but I have been busy.


Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Egg Nog Ice Cream!I've been experimenting with anticrystallization additives in ice cream custards, and $1.50/quart holiday sale egg nog allows me to vary the recipe easily. I've also found flaming 1/3 cup of rum with 1T of corn syrup results in a classic holiday nog flavor, though it doesn't affect freezing much.I'm currently using 0.5g of guar gum per quart of liquid. In addition to reducing ice crystals, it also results in incorporating more air; as a result, failure to reduce the speed after it begins freezing will result in the stuff rising out the top of the ice cream machine.

IMG_20121121_181606.jpg


Edited by jrshaul (log)

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In a wierd way, this is using up Thanksgiving leftovers...

I had a lot of sour cream and whipped cream leftover, as well as some lovely canned organic apricots, so I made a Blancmage of sorts, using both cherry and strawberry Jell-0.

It had a lovely taste, very smooth and both tart and sweet..

jello.jpg


---------------------------------------

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Just finished one of the plated desserts out of Eleven Madison Park: Roasted Banana Sorbet, Chocolate Custard, Sesame-aerated chocolate, black sesame paste, yuzu pate de fruit, yuzu-caramel fluid gel, chocolate tahini feuillutine, carmelized bananas, fried banana-tapioca tuile. Great, unique flavor combinations. As usual, my (lack of) quenelling skills is fairly evident.

615627_10102500557374850_1965117534_o.jpg

Oh my, I'd love a plate!

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