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)

Afterburner

By Afterburner
in Pastry & Baking

 Share

Recommended Posts

Patrick S

Patrick S

Posted
Posted

Last night I made beignets using the recipe from The Secrets of Baking. Yum. They're great with a little warm honey.

I'm excited about the bottom picture -- not because it is a particularly good one (its not --its badly composed and slightly underexposed), but because it is the first decent food photo I've ever taken with a flash. I borrowed an old flash with a swivel head that allowed me to do a "bounce flash". After experimenting with it for a little while and seeing the possibilities, I'm planning on getting a new Sigma flash (two of them actually) for my camera that will finally give me complete control over lighting. The top photo was taken under natural light.

gallery_23736_355_24510.jpg

gallery_23736_355_59124.jpg

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Ling

Ling

Posted
Posted (edited)

The beignets look incredibly light! :smile:

I made the Elvis Presley pound cake from Epicurious today. I was really disappointed with the cake--very, very dense and heavy (yes, even heavy for a pound cake) and a bit too sweet for me. The only good part is the crispy sweet crust.

I wonder if I didn't beat the cake mixture long enough. Or perhaps it's just me...two of my students really liked the cake, but they are not terribly picky eaters. My mom also found the cake too heavy, and she's normally loves the other pound cake recipes I've done.

eppcake.jpg

Edited by Ling (log)

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

RuthWells

RuthWells

Posted
Posted
Last night I made beignets using the recipe from The Secrets of Baking. Yum. They're great with a little warm honey.

I'm excited about the bottom picture -- not because it is a particularly good one (its not --its badly composed and slightly underexposed), but because it is the first decent food photo I've ever taken with a flash. I borrowed an old flash with a swivel head that allowed me to do a "bounce flash". After experimenting with it for a little while and seeing the possibilities, I'm planning on getting a new Sigma flash (two of them actually) for my camera that will finally give me complete control over lighting. The top photo was taken under natural light.

gallery_23736_355_24510.jpg

gallery_23736_355_59124.jpg

Oh. My. God. Can I come over? :wink:

RuthWells

Lemonade & Kidneys

Sweet Pleasures

sazji

sazji

Posted
Posted

Well... I really need a new digital camera with light adjustment.

I made the chocolate pudding cake from Lora Brody's "Basic Baking." It's a slightly more refined version of the common one that gets published every so often, with real chocolate and (more) butter in the batter instead of cocoa and margarine. It was a *wonderful* batter to eat raw actually, as I discovered when I licked the spatula... But this photo makes it look like Tar Baby spit up on a brownie. Sorry. :blink:

<img src="http://i17.photobucket.com/albums/b60/sazji/MVC-141S.jpg" alt="Image hosting by Photobucket">

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

sazji

sazji

Posted
Posted

Well... I really need a new digital camera with light adjustment.

I made the chocolate pudding cake from Lora Brody's "Basic Baking." It's a slightly more refined version of the common one that gets published every so often, with real chocolate and (more) butter in the batter instead of cocoa and margarine. It was a *wonderful* batter to eat raw actually, as I discovered when I licked the spatula... But this photo makes it look like Tar Baby spit up on a brownie. Sorry. :blink:

<img src="http://i17.photobucket.com/albums/b60/sazji/MVC-141S.jpg" alt="Image hosting by Photobucket">

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

tarteausucre

tarteausucre

Posted
Posted

Here is the Raspberry Miroire cake I made for Chinese New Year - Year of the Dog. I apologize for the less than stellar quality of the image.

The cake is a cassis infused, raspberry mousse atop a layer of genoise sponge and dark chocolate ganache. The top layer is a cassis/raspberry jelly.

gallery_29494_2474_51753.jpg

"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."

~ Henry James, The Portrait of a Lady

Tara Lee

Literary and Culinary Rambles

http://literaryculinaryrambles.blogspot.com

Ling

Ling

Posted
Posted

^Mmm...I bet that tasted good! Happy Chinese New Year!

I made Becca Porter's pound cake today. Her recipe is in Recipe Gullet. I liked this cake a lot more than the Elvis Presley pound cake, but I think I didn't beat the EP cake long enough.

I zoomed in on this picture to show the crumb.

poucake.jpg

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

Patrick S

Patrick S

Posted
Posted
Oh. My. God.  Can I come over?  :wink:

You'll always be welcome at my place, sweets. :wink:

tarteausucre, your cake looks delicious. I love raspberry and chocolate.

Ling, you're making me crave pound cake. As much as I like dense, deadly rich cakes, I'm surprised I haven't made more of them.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Patrick S

Patrick S

Posted
Posted

Last night I made Thomas Keller's lemon tart with pine nut pate sucre. Recipe

gallery_23736_355_1526.jpg

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Ling

Ling

Posted
Posted

^I have the book, but I haven't made the lemon tart yet. The pine nut crust sounds really good! How did you like it?

Becca's pound cake is indeed very good! I think I mentioned in another thread that I made pound cakes all the time a few years ago, but then I went onto different things and forgot which pound cake recipe I liked the best. It may have been a cream cheese pound cake recipe. Anyhow, Becca's recipe is definitely a contender...it would be great with a lemon glaze or lemon curd! I followed her suggestion of using 5 eggs + 2 yolks for two loaf cakes.

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

Swisskaese

Swisskaese

Posted
Posted
Last night I made Thomas Keller's lemon tart with pine nut pate sucre. Recipe

gallery_23736_355_1526.jpg

I made this and it is a fantastic recipe. I highly recommend it.

Gorgeous picture as usual Patrick.

Megan Blocker

Megan Blocker

Posted
Posted (edited)

I made the toasted bread pudding from the Gourmet Cookbook the other night, but have been having trouble posting photos since then! :sad: I didn't have quite enough cream in the house, so it was a little dry, but I think I liked it better that way - more like bread soaked in goodness than goodness studded with bread.

The first night (the half-recipe lasted me three days), when it came out of the oven all toasty and good, I topped it with a little creme fraiche.

gallery_26775_1623_97135.jpg

Edited by Megan Blocker (log)

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

RuthWells

RuthWells

Posted
Posted
^Mmm...I bet that tasted good! Happy Chinese New Year!

I made Becca Porter's pound cake today. Her recipe is in Recipe Gullet. I liked this cake a lot more than the Elvis Presley pound cake, but I think I didn't beat the EP cake long enough.

I zoomed in on this picture to show the crumb.

poucake.jpg

I lust for that crust. Yum! You guys are killing me.

RuthWells

Lemonade & Kidneys

Sweet Pleasures

ludja

ludja

Posted
Posted
Today at My Dhaba, we have prepared Onion Pudding/kheer/payasam. Has anyone tasted this before?

Interesting recipe, vkn. From what you describe, the rinsing of the onions, slicing them thinly and then slowly sauteeing removes much of the 'sharp' or sulfur edge of the onions. Still, I admit it is difficult to imagine what it would taste like with the milk, ground almonds, cardamom, sugar, saffron and raisins. Can you describe the final flavor a bit?

You mentioned it as a 'restorative' dish, but is it also served for dessert? Is it a traditional Indian recipe, and if so, from what part of India?

Thank you for answering if you have the time.

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

A Patric

A Patric

Posted
Posted (edited)

Hello all,

A few days ago I made some baklava (baklawa). I used a syrup of sugar, water, and rose blossom water, and then added just a bit of honey. It was filled with a full pound of freshly ground walnuts (my favorite nut), and each layer of phyllo (filo) dough was hand brushed with italian butter made from the milk of the same cows used for the best parmigiano (think Jeffrey Steingarten's Parmigiano article in one of his books).

I have to say that it was the best baklava that I have ever had, and I was surprised that it actually tastes better when served at room temperature after having rested for some hours. It is not one of those desserts that is great hot.

By the way, has anyone experimented with chocolate and baklava. I have been thinking about it a bit and have concluded that, like most things with chocolate, it might be a promising endeavor.

Sincerely,

Alan

Edited by alanmcclure (log)

Alan McClure

Bean-to-bar craft chocolate maker

Patric Chocolate Store

Patric Chocolate on Facebook

Patric Chocolate on Twitter

Ling

Ling

Posted
Posted (edited)

Here's RLB's "Perfect Pound Cake"...yes, it's 1 p.m. and I'm already on my second dessert... :wink:

This recipe differs from Becca's in that it uses cake flour, whole eggs, more butter, less sugar and a bit of milk instead of cream.

I think I like Becca's recipe a bit more, except I would cut the sugar down just by a little next time I make that particular pound cake...and maybe use cake flour instead of AP flour.

Becca's cake rose evenly with a slight dome, while this cake domed sharply in the middle and is not as attractive. I prefer the even brown on this crust (higher temperature), but the crust on Becca's cake is crisper and tastier.

rlbcake.jpg

Edited by Ling (log)

Lorna Yee

the cool kids at belltown lofts

The Cookbook Chronicles

Patrick S

Patrick S

Posted
Posted
By the way, has anyone experimented with chocolate and baklava.  I have been thinking about it a bit and have concluded that, like most things with chocolate, it might be a promising endeavor.

Yes. I've made this recipe for chocolate baklava twice, and think its delicious.

^I have the book, but I haven't made the lemon tart yet. The pine nut crust sounds really good! How did you like it?

The crust was fine, but not really outstanding, IMHO. Overall the tart was delicious. I forgot to point out that I cooked the filling with 3 lemons worth of zest, which I strained out at the end.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Megan Blocker

Megan Blocker

Posted
Posted

I'm really into madeleines recently! Tonight I made just a half-recipe of the madeleines from The Martha Stewart Cookbook, which I've found to be a really easy, foolproof recipe. I subbed Grand Marnier in for the vanilla and tossed some orange zest into the sifted flour. Very good...and addictive as sin.

gallery_26775_1623_233252.jpg

"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Pan

Pan

Posted
Posted

Wow, Lorna, that's positively indecent!

vkn, I'd definitely order that onion kheer if it were offered in a restaurant, just because it sounds a bit unusual, but that said, I've had Thai items that combined some sweetness with salt and onions and found them OK. They weren't desserts, really, I don't think, but your kheer doesn't have salt, and I like onions.

Michael aka "Pan"

 

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...