The Supreme eG Pastry and Baking Challenge (Round 6)

[K8memphis]

Last but not least the recipes. Nothing very complicated.

The tea jelly recipe plus I added Southern Comfort to taste--approx one quarter cup.

The linzer cookie recipe -- I used it exactly as written with the toasted pecans.

I used store white flour bought phyllo. Did you know whole wheat phyllo is available? I buttered the leaves, cut them with a star cutter and placed them criss cross in a minimuffin pan to bake. The cornucopia-ish one lying down I baked over a heating core.

For the pecan pie filling, I had leftover Piere Herme's lemon cream formula from "Desserts by Pierre Herme" Pierre Herme and Dorie Greenspan page 31 and added instant unsweetened tea to taste. I think that one could add horseradish or sour kraut, head cheese or wasabi to PH lemon cream and it be a beautiful thing. That stuff is pure magic.

I used this fabulous sugar icicle recipe You MUST click here!! If poured sugar is daunting to you, the thermometers, and the danger and the what am I doing here mentality. This formula is so nice for the pro who wants to conserve on how much attention they need to give to this accent item and for the the baker who wants a fool proof user friendly method.

Oh the cakes,

I used Regan Daley's angel food recipe from "In the Sweet Kitchen" page 390. I made it with tea flavor & didn't care for it. I used the instant tea for that. Then I made it with rose water. And I made a small pan of it tinted green and the pan was lined with fresh mint leaves because I was concerned about the oil in the leaves breaking down the meringue. It was weird but it worked with the caviar.

And the lavender pound cake is in recipegullet. That formula is dedicated to two wonderful online cake-buddies, our own Beanie who turned me on to lavendar and Chanlette from SDBT who makes the best pound cake on the planet. So sorry I never posted in the best pound cake thread--I was fixin' to just any minute

Edited November 9, 2006 by K8memphis (log)

[joiei]

I bow to you k8. I think we will be seeing tea caviar in a lot of applications in the near future. How fun. THanks for sharing.