tag:blogger.com,1999:blog-71505528809005962982024-02-06T18:16:58.747-08:00I Like ThisDelicious food with a sweet sweet glaze of knowledge!Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-7150552880900596298.post-90336513342461028872011-11-09T22:23:00.000-08:002012-01-22T01:27:58.767-08:00~Blueberry's On Top!~ The scons that made the headlines!Last week (Thursday the 27th) I was lucky enough to be featured on the cover of the Marquee section of my local newspaper, the Walla Walla Union Bulletin!<br />
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<div style="text-align: center;"><a href="http://union-bulletin.com/stories/2011/10/27/pastry-ninja-blends-culinary-passion-photography-for-happy-mix" target="_blank"><i><b>'Pastry Ninja' blends culinary passion, photography for happy mix</b></i></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">(full article <a href="http://www.menafn.com/qn_news_story.asp?storyid=%7Bb75650d7-d254-42a6-9a4c-1a30e3b3fd51%7D" target="_blank">here</a>)</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: left;">Since it came out, the comment I've gotten most is "so... where are MY scones?" Makes me so happy people want to try my recipes! After hearing this multiple times from folks in town, I'm getting down to it and updating my scone recipe here is this post! Here we go!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMTuiQ4xGOeqc29hYNUsBlqxIPFJ6QwLYdVw4grB0cAp-waY6KrbsHPaq2zEFOsxkNER8g0JJLet0Nfpl8ccOVX-Bw4Qv1hCJ2EwGUFDDjoeGH7mXiZ61URQpDqnCizu_6Mwz45zeF-M/s1600/IMG_0257_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMTuiQ4xGOeqc29hYNUsBlqxIPFJ6QwLYdVw4grB0cAp-waY6KrbsHPaq2zEFOsxkNER8g0JJLet0Nfpl8ccOVX-Bw4Qv1hCJ2EwGUFDDjoeGH7mXiZ61URQpDqnCizu_6Mwz45zeF-M/s400/IMG_0257_1.jpg" width="266" /></a></div><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-size: large;">~Buttermilk Blueberry Cake-Scones~</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-size: xx-small;"><br />
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<span class="Apple-style-span" style="color: #660000; font-size: x-small;"><a href="https://sites.google.com/site/ilikeprintablerecipes/home/blueberry-buttermilk-cake-scons">printable recipe</a></span><br />
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3 C Cake Flour<br />
1/2 C Bakers Sugar<br />
2 Teaspoons Baking Powder<br />
1 Teaspoon Baking Soda<br />
1/2 Teaspoon Salt<br />
1/8 Teaspoon ground cardamom<br />
Zest of 1/2 small lemon<br />
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1 Stick Cold Butter, cut into small pieces<br />
1/2 to 3/4 C Fresh Blueberries<br />
3/4 C Bulgarian (yogurt based) Buttermilk<br />
2 Large Eggs, lightly whisked to break<br />
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Buttermilk, for brushing<br />
AA Sugar for topping<br />
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<i>SPECIAL TOOLS: Large Grater</i><br />
<i> 3" Round Biscuit Cutter</i><br />
<i> Flour Sifter or Fine wire strainer</i><br />
<i> Parchment-Lined Baking Pan </i><br />
<i> Spray Canola Oil</i><br />
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<i>Yield - 6 - 8 Scones</i><br />
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<i>This recipe is an updated version of my original <a href="http://www.i-like-this.net/2010/06/buddhahandfull-of-blueberry-goodness.html">citron blueberry scones</a>. The changes I made in liquid ratios and flour type ends up yielding a very different scone. These are a much cakier, richer scone than the previous version. I've also added a bit more sugar for a sweeter dough but feel free to alter it to your liking. Finally, this recipe forgoes the original citron zest for lemon zest and cardamom. The profiles are very similar and this combo is much easier to get at the local grocery! </i><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-size: large;">~</span><span class="Apple-style-span" style="font-size: x-large;">~</span><span class="Apple-style-span" style="font-size: large;">~</span></span><span class="Apple-style-span" style="color: black;"> </span><span class="Apple-style-span" style="color: #ffd966;"><span class="Apple-style-span" style="font-size: large;">*</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;">*</span><span class="Apple-style-span" style="font-size: large;">*</span></span></span><span class="Apple-style-span" style="color: black;"> </span><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-size: large;">~</span><span class="Apple-style-span" style="font-size: x-large;">~</span><span class="Apple-style-span" style="font-size: large;">~</span></span></div><div style="text-align: center;"></div><br />
First, as always in baking, preheat your oven to 425f If you have a convection capable oven it works even better but take 25f off the top. Since convection ovens maintain a more even temp around the baking goods, they bake quicker so your oven needs to be slightly cooler for most things.<br />
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<span class="Apple-style-span" style="color: #660000;">~~FOOD SCIENCE CONTENT~~~</span><br />
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Convection, as a purely scientific term, describes the natural currents occurring in fluids due to temperature differentials. This effect is one of the major modes of heat transfer in physics. <br />
In culinary terms, convection baking describes the fan forced amplification of naturally occurring convection currents in a hot oven.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FDl40Jp5bIwnikwj0A9oGGQgCO-Gw1vuTE_QdylVvSVj3wVzjf1t8ohl9tXFUPnUOGfPybnF7e4lln_NS5qZtC0s7fEgcWe33W9TWzOwzZMFctI6xgKD_ufTW2GoeKv-OHrH3jXoZLw/s1600/url.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FDl40Jp5bIwnikwj0A9oGGQgCO-Gw1vuTE_QdylVvSVj3wVzjf1t8ohl9tXFUPnUOGfPybnF7e4lln_NS5qZtC0s7fEgcWe33W9TWzOwzZMFctI6xgKD_ufTW2GoeKv-OHrH3jXoZLw/s320/url.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Convection currents in boiling water<span class="Apple-style-span" style="font-size: small;"><br />
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</tbody></table>Convection ovens create a gentle flow of air around the outside of baking baked goods, maintaining an even bubble of hot air around them and ensuring even heat. As baked good cook, they absorb thermal energy from the surrounding hot air. In a situation where this hot air is relatively motionless, the air around the food tends to cool slightly due to heat transfer.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrK_U6_dN8KxPfpZW9TjQuhkEIFMTJmJygV5SK99ipatEbM7VpUH1rtTz4hXaNCvXx0Z6i946ruZ2RRT1ZuzHqMmjJY_h8AlG4lM44O-lwEMQcg8k5o1Wuv7WTCN4P-xobQH-taSw-vI/s1600/oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrK_U6_dN8KxPfpZW9TjQuhkEIFMTJmJygV5SK99ipatEbM7VpUH1rtTz4hXaNCvXx0Z6i946ruZ2RRT1ZuzHqMmjJY_h8AlG4lM44O-lwEMQcg8k5o1Wuv7WTCN4P-xobQH-taSw-vI/s320/oven.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forced air convection currents</td></tr>
</tbody></table>Active convection ovens use a fan to regularly stir up the air inside the oven to prevent this situation, decreasing both cooking time and temperature required for proper baking. This gentle increase in air flow also prevents dramatic shifts in temperature caused by general heat loss and as well as uneven cooking "hot spots"<br />
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<span class="Apple-style-span" style="color: #660000;">~~FOOD SCIENCE CONTENT~~~</span><br />
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Now for the dry ingredients!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFBZJXrCyb_lzuRovz4kbU_-A7oP_kvSlaMiYfu8kr2Hzn8st4claiE9Va-knsrsk4p-t8Y3i6toWNbXZbLc2QewFVX9Z1JMokh3MsSRvr9n40SqNapAI2gw8-kUWSqYZVP48uyvz9MU/s1600/IMG_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFBZJXrCyb_lzuRovz4kbU_-A7oP_kvSlaMiYfu8kr2Hzn8st4claiE9Va-knsrsk4p-t8Y3i6toWNbXZbLc2QewFVX9Z1JMokh3MsSRvr9n40SqNapAI2gw8-kUWSqYZVP48uyvz9MU/s400/IMG_0056.jpg" width="266" /></a></div><br />
Combine your flour, sugar, salt, baking soda, baking powder, and ground cardamom in a large mixing bowl. Take hold of your sifter and sift your dry ingredients twice. Cake flour, since it is such a fine grind and a few other properties (gluten levels, residual moisture...) tends to want to clump up and stick. This can leave big flour lumps but can also yield lumps of other things (like baking soda/powder) trapped and unable to be dispersed! Best safe than sorry so sift well! Add you lemon zest and stir with your fingers to distribute it evenly in the mix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LVsQE1yqg0avsfLdD7e8Bf7CwwO8_TleXH0Rz2Vpb2CjnXMWhf5zjALbxgvpoo9sgHqfsbjuOTlMz2pilaIa6oRszWvUexJlAdtpaqQklYB1lthVAfbEmGsmPDDXjRU8VGyzdjT7tKM/s1600/IMG_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LVsQE1yqg0avsfLdD7e8Bf7CwwO8_TleXH0Rz2Vpb2CjnXMWhf5zjALbxgvpoo9sgHqfsbjuOTlMz2pilaIa6oRszWvUexJlAdtpaqQklYB1lthVAfbEmGsmPDDXjRU8VGyzdjT7tKM/s400/IMG_0069.jpg" width="266" /></a></div><br />
Just a quick note on lemon zest and cardamom. In larger cities that little Walla Walla, you may find baked goods with Citron as a flavoring. Since the genuine article isn't usually available in my neck of the woods, I found a little shortcut using lemon and cardamom! The strong citrus from the lemon combined with the floral, ginger, pepper tones from the cardamom makes a great substitute that I've actually started to like more to be honest... Good thing also that these two things are pretty easy to find in most grocery stores!<br />
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<span class="Apple-style-span" style="color: #bf9000;">~~~INGREDIENT NOTES: Citron~~~</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilePhX4d9fcIZKLQpMQMleEEpgqc5Tyko-e6wgJdBem02VOSj893IeQKaFSNgLB6foMjuG2AmnsxBAodrQFvVif8dMhfVXh8w-4HaXwVF7CtS9tkqNa0Ebnv2gEwwcfehDvmLa02L_AKs/s1600/buddha2a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilePhX4d9fcIZKLQpMQMleEEpgqc5Tyko-e6wgJdBem02VOSj893IeQKaFSNgLB6foMjuG2AmnsxBAodrQFvVif8dMhfVXh8w-4HaXwVF7CtS9tkqNa0Ebnv2gEwwcfehDvmLa02L_AKs/s1600/buddha2a.jpeg" /></a></div><br />
<div style="text-align: left;">Citron, also called Buddha-hand lemon or Octopus lemon, is a not-too-common ingredient, consisting of the zest of the Citrus Medica Sarcodactylis fruiting body. The fruit itself is a fingered citrus with a fairly solid white pith interior and a very small segmented section.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">In ancient times, the citron fruit and sometimes leaves were used to attempt to treat many ailments from digestive troubles to low grade pulmonary disorders like chest congestion and cough. The essential oils derived from zest itself were thought to act as a powerful antibiotic and when mixed with wine, an antidote to various poisons.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-KFqeTsVwV7FA5ROIYx2tmGaVMOVZTG48neI_nCf5tl9Zjv05ANXtj2viA1I_8rxuRHLraNZuFkrpnEQgjJJLOpivsgsjYYKG8EIO9cBKaPIUONZmjjvh4QRd_c8zlkpEQhTx-wlki0/s1600/citron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-KFqeTsVwV7FA5ROIYx2tmGaVMOVZTG48neI_nCf5tl9Zjv05ANXtj2viA1I_8rxuRHLraNZuFkrpnEQgjJJLOpivsgsjYYKG8EIO9cBKaPIUONZmjjvh4QRd_c8zlkpEQhTx-wlki0/s320/citron.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A 17th Century Chinese bamboo carving of a fingered Citron fruit</td></tr>
</tbody></table>Today the citron is used mainly as a flavoring in many things from jams and jellies to cakes and even certain types infused sweet teas. The rind itself is also commonly candied in syrup or pickled for preserving.<br />
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<span class="Apple-style-span" style="color: #bf9000;">~~~INGREDIENT NOTES: Citron~~~</span></div><br />
Now for the berries! If you're using frozen berries, thaw them over night in the fridge. Frozen berries work just fine for recipes like this one, just be careful keep them from getting to beat up... If you break too many of the skins, much of the juice will leak out into the surrounding dough. This can actually give you a drier and undercooked scone... Odd but true. <br />
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Rinse your berries gently and add them to your dry ingredients, again being careful to avoid smashing them up. The gentle rinse allows the berries to get a thin coating of flour and butter and helps them hold in their moisture while they bake!<br />
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In small mixing bowl crack your eggs and give them a quick whisk to break them up. Add your buttermilk and whisk again to bring the mixture together. Working with a rubber spatula, make a good sized crater in you dry ingredients and pour in the liquid. Mix gently by tossing dry ingredients from the edges into the center with either the spatula or your fingers if you like! You should have a thick, gluey batter much like thick oatmeal. If its too thin or thick, add a bit more cake flour or buttermilk until it gets just how you like it. Get out your sheet pan and parchment and get ready to shape your scones!<br />
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To form your scones, grease your 3" biscuit cutter and place it on your parchment line baking sheet. Fill the ring about 3/4 full of scone batter and tamp it slightly to shape the scone. Give the ring a good smack with your hand then lift it to release the scone. Repeat. <br />
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Brush your scones with just a bit of buttermilk and top them with coarse grain sugar (AA.) Bake the scones 12 - 15 minutes until they're golden and lightly crisped on top, slightly darker around the bottom edges. Cool your scones on a wire rack and serve warm with fresh coffee or tea!<br />
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</span></div><i>These little guys have really become my go to breakfast baked good! They take only about 25 minutes total and are very simple in the way of ingredients. The buttermilk base reduces the overall fat content, keeping them fluffy as well as adding plenty of rich flavor. The lemon and blueberries combine with the citron for a great spicy sweet complex flavor but just like always, feel free to change it up with cranberries, orange zest, chai spices, currents, nuts... So many options and still so much time to mess with them and figure out whats what! Have fun experimenting, everyone! </i><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><i>ENJOY!</i></span></div></div></div></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-87904104153651086912011-10-14T19:30:00.000-07:002011-10-14T19:32:34.163-07:00~Positively Zinful!~ A tribute to the opening of Walla Walla Wine!Despite the early cold and the VERY slow spring we had here in little Walleyville, the valley grape population has finally decided it's ready and the harvest is on! From Cabernet to Zinfandel, the Walla Walla valley is in hot pursuit of standing in the same circle as some of the finest from anywhere on earth! Here is my little attempt to pay homage to my little town and its fine wines!<br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">~Zinful Mulled Jelly~</span></div>
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<span class="Apple-style-span" style="color: #660000; font-size: x-small;"><a href="https://sites.google.com/site/ilikeprintablerecipes/home/zinful-mulled-wine-jelly">printable recipe</a></span></div>
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750 ml (1 standard bottle) Zinfandel (Sangiovese or Zinfandel works) </div>
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<span class="s1">⅓</span> cup cherry juice</div>
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<i>2 Teaspoons Mulling Spice <span class="Apple-style-span" style="color: #660000;">"Bouquet de Garnis"</span> </i></div>
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<i>10 Whole cardamom seeds (decorticated)</i></div>
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<i> 1 Tablespoon whole cloves</i></div>
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<i> 1 ½ Tablespoons allspice berries</i></div>
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<i> 1 Teaspoon dried Valencia orange peel</i></div>
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<i> 1 Tablespoon pink peppercorns </i></div>
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3 2" cinnamon sticks</div>
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½ Cup fresh squeezed lemon juice</div>
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2 oz (3 tbsp) pectin powder</div>
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1 3/4 - 2 cups white sugar</div>
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<i>SPECIAL TOOLS: </i><i>Copper-bottom sauce pot w/Lid</i></div>
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<i> Fine mesh strainer</i></div>
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<i> Cans, lids and rings</i></div>
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<i> Canning tools kit, Canning boiler vessel</i></div>
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<i> Cheese cloth/Empty teabags & Twine</i></div>
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<i> </i></div>
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<i>Yield - 4 or 5 Half-pints</i></div>
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<i>This recipe is very simple but I can say from experience trying this recipe a few times with as many errors that this one falls in the category of recipes I call "slippery." Slippery in the sense that it tends to fly away if you try to squeeze it (or stretch for that matter.)</i></div>
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<i>Due to the way the pectin dissolves into the wine and the natural compounds that are present in the wine itself that affect the gelling process, the gel will not form properly if you try to make too much at once. The time it takes to boil a larger quantity of liquid also plays a role. Simply put, if you are feeling like you want to make a larger quantity of this jelly rather than change ratios and levels, just make two batches and all will be well. Now for a recipe, eh?</i><br />
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<i>A take on a classic seasonal refreshment, this recipe makes a spicy warm jelly that pairs well with spiced cookies and cakes of all kinds. Try it as a cookie jam filling or warmed slightly over your favorite autumn cake or even good vanilla ice cream!</i><br />
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<i><span class="Apple-style-span" style="color: #38761d;">~</span><span class="Apple-style-span" style="color: #38761d; font-size: large;">~</span><span class="Apple-style-span" style="color: #38761d;">~</span><span class="Apple-style-span" style="color: #f1c232; font-size: large;">*</span><span class="Apple-style-span" style="color: #f1c232; font-size: x-large;">*</span><span class="Apple-style-span" style="color: #f1c232; font-size: large;">*</span><span class="Apple-style-span" style="color: #38761d;">~<span class="Apple-style-span" style="font-size: large;">~</span>~</span></i></div>
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Just like all canning recipes, begin by preparing your jars! Wash your jars, lids, and rings in hot, soapy water then place the jars and lids in your canning vessel. Fill the vessel and jars with cold tap water and place the whole lot on the </div>
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First and simplest, make up your mulling spice <i>bouquet de garnis:</i></div>
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A<i> bouquet de garnis </i>is a herb/spice bag, usually made from cheese cloth or other fine cloth mesh often used in soups or other liquid base recipes. The bag allows the introduction of all kinds of flavors while preventing the escape of unwanted bits of stuff that you would normally need to strain out. </div>
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In a small mixing bowl, combine your various spices then crush them just a bit with a make shift pestle like a large spoon or end of a rolling dowel. This spice mixture will keep just as long as its components but if you have a jar with a lid (especially an old spice jar) it will retain its essential oils much better! Just like pre-ground spices, the oils want to escape and with them go the flavors. </div>
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Next make your bouquet de garnis!</div>
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Cheese cloth is the most common way to make a spice packet but I like to use a teabag! If you're a big tea drinker like myself, you've most likely seen the teabags made not from cloth but from a fine resin mesh. Since these baggies are about the right size AND have the added benefit of being designed to withstand boiling liquids, I think they can't be beat for this purpose!</div>
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Cut a small corner off of one of your teabags and pour out the dry tea. Give the baggie a rinse in warm h2o then pat it dry with a paper towel. Place a couple of teaspoons of your mulling spice in the bag and give the cut corner a twist like twisting a candy wrapper. Tie your twist with a bit of twine, leaving a length of twin to ease removal. For the cinnamon sticks, just tie them together with a bit more kitchen twine. <br />
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Next get your wine going!<br />
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Open up your wine and pour it into your pot over medium heat. Add your cherry juice, and bring the lot to a low boil. <br />
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Add your bouquet de garnis, reduce heat to low and cover the pot with your lid to let the spices steep 12 minutes to impart their flavor. If you want a spicier blend, just let the mix sit for longer rather than add more. Be careful though! 12 minutes should be enough but if you want more, go 1 minute at a time as you can go too far and start heading toward bitter... no fun... Never forget your best tools here: nose and taste buds! When the mixture is spiced just right, remove the spices and discard them.<br />
Return your spiced wine mixture to a low boil then add your lemon juice. Return the liquid a low simmer.<br />
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Combine your sugar and pectin in a small bowl and stir or shake up in a jar with a lid to be absolutely sure the mixture is homogenized. Remember your gravy science! Lumps are no respecters of savory/sweet borders! Lumps of pectin here will stay lumps of pectin in your jelly if you're not careful.<br />
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Add your sweetener/pectin mix to your slowly simmering wine and stir vigorously to dissolve. Bring the liquid to a good boil for one full minute, continuing to stir with plenty of zeal! DON'T START YOUR TIMER UNTIL THE LIQUID IS AT A SOLID BOIL! This is key to proper gelling so don't rush through.<br />
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Ladle your hot mixture into prepared ½ pint jars, leaving ½" of head space. Process 5 minutes in boiling water. Remove your jars to a cooling rack and wipe any excess water off the tops. Tighten your lids and let them cool to seal!<br />
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<i><span class="Apple-style-span" style="color: #38761d;">~</span><span class="Apple-style-span" style="color: #38761d; font-size: large;">~</span><span class="Apple-style-span" style="color: #38761d;">~</span><span class="Apple-style-span" style="color: #f1c232; font-size: large;">*</span><span class="Apple-style-span" style="color: #f1c232; font-size: x-large;">*</span><span class="Apple-style-span" style="color: #f1c232; font-size: large;">*</span><span class="Apple-style-span" style="color: #38761d;">~<span class="Apple-style-span" style="font-size: large;">~</span>~</span></i></div>
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<i>Recipes like these are fun because they're unorthodox. Canning by it's nature was created to make things like fresh fruit, meats, nuts, vegetables even things like nuts and grains keep much longer than they normally would in room temperature storage. With things like this, the reasoning behind canning is turned slightly sideways. Wine doesn't need to be canned, doesn't need to be jellied but we say they do so we do it anyhow! Huzzah! </i><br />
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<i>This recipe is a base to start with but can be taken in many directions. Try without the mulling for a fresher flavor or try mixing up the juice component for pairing with other foods. You can also, of course, make it with any wine you like best, making it nearly infinite in its variability! Maybe even try a whole different base... mead perhaps... Keep on experimenting, everyone!</i><br />
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<span class="Apple-style-span" style="font-size: large;"><i>ENJOY!</i></span></div>
</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-71026159171805619512011-10-03T15:46:00.000-07:002011-10-03T15:48:13.370-07:00~Jam On!~ Preserve the summertime goodness!<div class="separator" style="clear: both; text-align: center;">
Summer Berries!!</div>
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<tr><td class="tr-caption" style="text-align: center;">Blackberries from the local Farmers' Market!</td></tr>
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There really isn't anything much better AND depending on where you live, you'll find them growing for FREE! This year, despite the late frosts, my berry bushes and vines produced enough fruit that I couldn't use it all and I had to freeze it. </div>
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This week, let's start off my canning barrage with fresh WallaBerry Preserves! Why WallaBerry? Why not? Named for the local berries grown and picked right here in my Walla Walla home town!</div>
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<span class="Apple-style-span" style="color: #660000;">~4-Berry (WallaBerry) Preserves~</span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><br />
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<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/ilikeprintablerecipes/home/wallaberry-preserves" target="_blank">printable recipe</a></span></div>
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3 Cups Frozen Strawberries </div>
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3 Cups Frozen Blueberries</div>
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3 Cups Frozen raspberries </div>
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3 Cups Frozen Blackberries </div>
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2 Tablespoons Pear juice </div>
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3 Tablespoons Cognac Brandy </div>
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2 Tablespoons Lemon juice</div>
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5 Teaspoons Calcium Water </div>
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2 ½ Cups Honey </div>
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5 Teaspoons Pectin Powder </div>
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1 2" Cinnamon Stick (optional)</div>
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<i>SPECIAL TOOLS: Large copper bottom sauce pot</i></div>
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<i> Large whisk or Potato masher</i></div>
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<i> Canning tool kit, Jars, Lids&rings, Boiler</i></div>
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<i>Yield - 10-12 half-pint jars</i></div>
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<i>NOTE: This recipe is written using a low sugar active pectin powder and a calcium water activator. You may also use a low sugar pectin powder and make minor adjustments based on the instructions</i></div>
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For this recipe, I went with a strait mix of equal parts raspberry, blackberry, blueberry, strawberry but feel free to ...mix it up... Just keep in mind that different fruits have different sugar levels and different natural pectin levels. It shouldn't affect your recipe too much changing the ratios but experiment with it a bit if the first batch doesn't come out exactly to your liking. Now lets get started!</div>
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First wash jars, lids and rings in hot soapy water to remove any gunk/residue from the factory or packaging. Get your canning vessel with water simmering very slowly and immerse your jars and rings in it to sterilize them. Natural yeast that exists everywhere air is usually your biggest enemy but there are other things that are less common but are, in fact more deadly like botulism toxin. When boiling to sterilize, be careful to not actually boil your water as the excess heat can deform the lids and prevent sealing! Lot of work wasted in potentia...</div>
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Next for the berries themselves! I personally like to use fresh blackberries for their better natural flavor, sweetness and pectin content but if you can only get frozen, go for the frozen, no worries. Combine all of your fruit as well as lemon juice, pear juice, and cognac in a large pot.</div>
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I like to add a little bit of cognac to this recipe but feel free to use any liquor you like or simply leave it out all together. Most of the alcohol in this quantity will boil off in the cooking process. leaving just a subtle flavor accent.</div>
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Bring the whole lot to a slow simmer and cook until your berries are slightly softened. Add your calcium water (if following a recipe where it is called for) </div>
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Take a large whisk or a wire potato masher and gently mash your fruit. This is a totally optional step but I think it helps to bring out and combine the flavors inside the berries. Simply a matter of surface area in contact with the liquid! Reduce heat to low to avoid overcooking your fruit. </div>
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If you like a little bit of spice, you can add a small cinnamon stick here to steep and impart a little sweet spiciness!</div>
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Now for the gelling agents and sweetener! I like to use honey for this one and luckily I was able to pick up some Raw Wildflower honey at the market!</div>
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<span class="Apple-style-span" style="color: #7f6000;">~~~INGREDIENTS NOTES: Raw Honey~~~</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Grocery store honey is pasteurized and filtered for everyday consumption</td></tr>
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Raw Honey! This is the kind of honey you will likely only find at a local outdoor market or in a health food/herbal shop. This honey is pure and direct from the comb extractor. It is unpasteurized and contains many things that grocery store honey does not such as bee pollen, comb wax, bee wing, royal jelly, bee proteins, and propolis (a powerful, natural antibiotic derived from coniferous buds.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMZowFd1EWk7iKRRk8ySugJF8zrB2LPM2N0Dqr9NQm7TsV78StZrBZupbbkTi8Gh-TGqwMzTsU4Tukssg_6Ffwx1dwkl3L1nNjDyi0TmDGBAOUyDAeD1ZBqCisewTG92sHkr5Isr2nMI/s1600/IMG_0790.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMZowFd1EWk7iKRRk8ySugJF8zrB2LPM2N0Dqr9NQm7TsV78StZrBZupbbkTi8Gh-TGqwMzTsU4Tukssg_6Ffwx1dwkl3L1nNjDyi0TmDGBAOUyDAeD1ZBqCisewTG92sHkr5Isr2nMI/s320/IMG_0790.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a pollen laden honey bee working over a sunflower in her search for nectar</td></tr>
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These extra ingredients in local raw honey can have many good-health factors ranging from natural cures for digestive upset and motion sickness to more complex problems like immune hyperactivity and chronic vitamin deficiencies. </div>
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The pollens (from local allergen sources) combine with certain bee enzyme compounds to help to "inoculate" against chronic allergies. Many other enzymes can help to activate vitamins in food and ones stored in inert forms in your body. Further, raw honey contains amylase, an enzyme that can help predigest heavy gluten foods like bread and pastries, lessening the impact of gluten on sensitive tissues in the gut.</div>
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Next time you're out shopping and looking for a home remedy or just a delicious, natural sweetener, don't forget to keep an eye out for raw honey!</div>
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<span class="Apple-style-span" style="color: #7f6000;">~~~!INGREDIENT NOTES: Raw Honey~~~</span></div>
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Combine your room temperature honey and pectin powder in a large bowl, mixing vigorously to ensure proper homogenization. Just like when making gravy, large dry bits of pectin powder will give you large lumps of hard, snotty gel in your end product so be sure to get it thoroughly mixed!</div>
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<span class="Apple-style-span" style="color: #660000;">~~~Food Science Notes (Pectin Powder): <a href="https://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS6">Small Particle Distribution in Thickeners</a>~~~</span></div>
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<span class="Apple-style-span" style="color: #073763;">~RULES TO LIVE BY (Canning): When canning with pectin, always mix pectin into an amount of sweetener no more than 1/2 the amount of fruit/juice you are adding it to. This is to maintain even mixing as well as even homogenization of jelling agents in the final product.~</span></div>
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Now that your sweetener mixture is ready, set it aside and return your fruit to a slow boil. Add your sweetener/thickener and stir vigorously until it completely dissolves, about 2 minutes. Bring the whole lot back to a good boil for 1 minute then remove from heat.</div>
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Now its time to fill and seal your jars! Remove your jars and rings from the boiling water with your lifters and set them on a clean towel to dry.<br />
Fill your jars with fruit and liquid, leaving just 1/4" of head space for proper vacuum. Wipe the rims of the jars (to ensure you get proper contact) add lids, then adjust your rings. You want to go just about finger tight. Too tight can actually cause the lids to deform in the boiling process. Bring your processing pot to a moderate boil.</div>
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With your canning rack or basket in place, process your jars in boiling water for 10 minutes, allowing for altitude change.</div>
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<span class="Apple-style-span" style="color: #073763;">~RULES TO LIVE BY (Canning): Increase in altitude affects standard atmospheric pressure and thus affects the boiling point of water. When canning, this change in pressure and heat is overcome by increasing the boiling time by 1 minute per 1000 ft above sea level.~</span><br />
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When time is up, gently remove your jars from the boiler and place them on a cooling rack or on the counter. Dry the ops of the lids and tighten the rings down moderately tight. You will want to check the jars again after the vacuum seals form to tighten the lids again as the glass and liquid contracts during cooling.<br />
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This is a great, all-around, semi-tart preserve/jam combo of summer flavor for toast, pancakes even ice cream or cake filling! It has a lot of flavor but is still a very basic format recipe so it has a lot of opportunity for changing it up in all kinds of ways! Adding or subtracting to change the berry ratios is the most basic way but keep in mind things like sweetener types, citrus types (orange juice or grapefruit juice instead of lemon) sugar quantities... Even adding spices or spiced liquors during initial cooking. Maybe try adding some whole zest and/or fruit pieces. So many ways to mess with it makes it a good recipe in my book! Keep on experimenting, everyone!</div>
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<i><span class="Apple-style-span" style="font-size: large;">ENJOY!</span></i></div>
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Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-37880911549349643862011-09-22T09:25:00.000-07:002011-09-22T09:25:12.899-07:00~Br-update!~The other white bread!Not to be out done today... especially by myself, I thought I would throw in an extra recipe this weekend! This time is actually an update of one of my older recipes from when I started on the blog! Since I got my chocolate coated hands on the best bread book ever (<a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" target="_blank">The Bread Baker's Apprentice</a>) I've been having a lot of fun and this recipe has become one of my favorites from my experimenting with different ratios. <br />
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<span class="Apple-style-span" style="color: #660000;">~White Sandwich Bread~</span></div>
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<span class="Apple-style-span" style="color: #660000; font-size: x-small;"><a href="https://sites.google.com/site/ilikeprintablerecipes/home/white-sandwich-bread" target="_blank">printable recipe</a></span></div>
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4 ¾ C Bread Flour<br />
2.5 Tablespoons Sugar <br />
1 Tablespoon Instant yeast <br />
1 Teaspoon <br />
½ Cup Butter, chilled<br />
1 ½ Cup Buttermilk <br />
¼ - ⅓ Cup Whole milk <br />
1 Large Egg, lightly whisked <br />
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<i>SPECIAL TOOLS: Counter top stand mixer (optional) <br />
Mixer dough hook and paddle attachments <br />
2 9"x5" Bread pans <br />
Large Cheese Grater <br />
Spray Canola Oil <br />
Plastic Wrap <br />
Clean cloth towels (non terry) </i><br />
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<i>Yield - 2 9" Loaves, 18 2oz Rolls, 12 3oz Hamburger/Hot dog Buns</i><br />
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<b>~For best results, make sure all ingredients (aside form the butter) are at at room temperature~</b><br />
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This is my updated version of a recipe from long ago in a far away post (<a href="http://www.i-like-this.net/2010/04/toast-and-tea-rainy-day-combo-for-ages.html">~Toast and Tea~</a>.) The first recipe is a much heartier bread so I wanted to find a more graceful, fluffy loaf for the times when you just want something like that! Even having called it light and fluffy, this bread is still very rich and warm with lots of flavor and structure that makes it a good all-around, all-purpose bread.<br />
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Lets get started!<br />
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Start by tossing your flour, salt and sugar into your stand mixer, set up with a paddle attachment, and turning it on to the lowest speed setting just to get everything going. After about 30 seconds, add your yeast. I think this 2-stage add tends to get the non-active ingredients mixed in with the yeast just right! It also prevents a large portion of the yeast hanging out with a large quantity of the salt. Happy yeast = happy bread!<br />
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Next for the butter! Many recipes call for melting your butter or on the other end of the spectrum, chopping it into tablespoon chunks. For me I like to go with the technique used most in making pie crusts. Easy as... pie... *cough* ok. Turn off your mixer then take your large cheese grater and grate your cold butter into the flour mixture. Turn the mixer back on to low speed and mix until the flour is incorporated. The mixture should look kinda mealy with few to no larger pieces.</div>
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Once your butter is incorporated properly, exchange your paddle attachment for a dough hook. Now for the liquid measure.<br />
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In a microwave safe container combine your buttermilk, splash of milk, and the whole whisked egg. Give it a stir to mix thoroughly and pop it in the microwave for just about 20 seconds. This is just long enough to warm it to just above room temp. Instant yeast is pretty quick to wake up with a lesser amount of warmth but it doesn't hurt to give it a bit of a head start!<br />
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With the dough hook online, turn your mixer on to low speed again and slowly start adding your liquid. Sticking close to the edge of the bowl and moving around as you go, pour your liquid in a thin stream into the dry mixture. Once all of your liquid is in, hook until it comes into a rough ball. Remove the bowl from your mixer and let the dough sit for 15 minutes, cover with a soft towel. This is to let the dough rest and to let it Autolyse, reducing the time you'll need to knead (really not on purpose this time...)<br />
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<span class="Apple-style-span" style="color: #660000;">~~~Food Science Notes (bread): <a href="https://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS3">Autolysis in Bread Dough</a>~~~</span><br />
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After its nap, it'll be time to wake the dough from its slumber and get it hopping!<br />
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Turn your dough out onto a clean, lightly flour working surface an knead, turn, fold, and otherwise rough up for 10 minutes. The trick is to keep turning it and folding it over in between kneads to incorporate air and develop the proper gluten structure.<br />
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Get out your biggest mixing bowl and spray it with spray oil to coat the whole inside surface. Toss in your dough ball and give it a turn to coat it evenly. Wipe the edges of your bowl (just so it'll stick) and cover it with plastic cling wrap. Set your bowl in a room temp place free of cold drafts and let it rise for 1 1/2 - 2 hours until it doubles in size. If the dough doubles in size before time is up, punch it down and let it rise once more to double.<br />
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Once its ready, gently remove your dough from the bowl. Be careful while working with it here. The yeast activity forms bubbles in such a way that the air is like foam in a sponge so its fragile. Gently turn out the dough and cut it in half. Form the two haves into <a href="http://www.i-like-this.net/p/rules-to-live-by.html#FS3">Boules</a>.<span class="Apple-style-span" style="color: #990000;"> </span>Give them a spray with oil and cover them with a soft towel to rest 20 minutes.<br />
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<i><span class="Apple-style-span" style="color: #990000;">If you want to shape your dough into other shapes, </span><span class="Apple-style-span" style="color: #990000;"><a href="http://www.i-like-this.net/p/rules-to-live-by.html#FS3">Here</a> is a longer list of methods! Shape your dough into</span><span class="Apple-style-span" style="color: #990000;">12 larger rolls for hamburger buns, 12 hoagie rolls (no taper) for hot dog buns, or 18 dinner rolls. </span><span class="Apple-style-span" style="color: #990000;">If you are making rolls/buns in any shape, transfer them now to 2 parchment lined baking sheets as you won't need to shape them further after this step. </span></i><br />
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Once your dough balls have rested properly, its time for the final shaping! Grease your bread pans with spray oil. Flip your dough balls over so the seam faces upward then gently press it out into a rectangle. Shape into the proper shape for <a href="http://www.i-like-this.net/p/rules-to-live-by.html#FS3">Sandwich Loaves</a> then place them into your prepared pans. Cover your loaves with a towel and let them sit at room temperature to proof. <br />
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Proofing time can vary quite a bit but for this it should be just over an hour at room temperature, slightly less in a proofing oven. Proof your loaves until they just about double in size and will spring back readily when poked and indented slightly. If you are proofing at room temp on the kitchen counter, preheat your oven to 350f.<br />
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With your loaves nice and puffy and your oven pre-heated, gently place your loaves in and again gently close the door. Bake loaves for 35 minutes. If you find your oven has a distinct hot-spot, you may want to turn your loaves half way through baking. They should register between 185 and 190f on the inside and should have a hollow sound when you tap the bottoms of the loaves. <br />
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<i><span class="Apple-style-span" style="color: #990000;">For Rolls and Buns bake at <b>450f</b> for about 12 minutes. These shapes should register between 180f and 185f on the inside. </span></i><br />
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Remove your two loaves to a wire rack to cool about 5 minutes to set then de-pan them and let them cool for 30 minutes before cutting into them. You can cut them before the half hour is up but there is a chance your crumb will collapse due to the escape of gasses before the crumb has reached its final set state. <br />
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This bread here, for me, has the perfect level of richness and heartiness making it the perfect white bread for anything from sandwiches and toast to things like bread puddings, french toast, croutons! You can also add many things to add a little something to this bread. Change out the fats, butter for oils. Even using flavored oils like nut or fruit oils add just a little something when your looking for a change from standard. Maybe add some nuts or whole wheat flour to make it heartier or spread the pressed rectangle with raisins and cinnamon to make a nice breakfast sweet bread! Lots of options make experimenting all kings of fun! Keep your minds open and keep on experimenting with everything in your kitchen!<br />
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<span class="Apple-style-span" style="font-size: large;"><i>Enjoy!</i></span></div>
Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com1tag:blogger.com,1999:blog-7150552880900596298.post-459188646330632812011-09-15T21:20:00.000-07:002011-09-15T21:20:25.132-07:00~FIGS ³~ A trio for the season!Hello Everyone! I'm excited to be back! I have to admit summer has been pretty crazy this year but how could I not stop in for... drumroll... FIGS! Spending some time growing up in northern California I was lucky enough to be one of the few (maybe not so few now as then) Americans that didn't get their first fig from a particular jam cookie. As much as I love those little fellows, nothing quite stands up to the flavor of real fresh figs in all of their sweet, complex, earthy glory!<br />
So in honor of the glorious fruits as well as wanting to make a good showing of being back online on the blog, I wanted to show them off in 3 different ways, fresh and raw, cooked, and brulee. Now without wasting any more time...<br />
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<span style="font-size: large;">~Three Faces of the Fig~</span></div>
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<i><span style="font-size: x-small;">portions of these recipes adapted from the Joy of Cooking </span></i><br />
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/figs-figs-figs-fig-trio" target="_blank"><span style="font-size: x-small;">printable recipe </span></a><i><span style="font-size: x-small;"><br /></span></i></div>
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For this post I wanted to set up a whole meal around a single, central ingredient a la Iron Chef America (I was actually watching an episode when I had the triple post idea.) Figs are a very versatile food with versatile, subtle yet strong flavor balance and I wanted to do my best to show off how they can be put to use in more than simple jams and cookies (although I did make a cookie for this particular meal...)<br />
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NOTE: These recipes as written here are for a three course meal for two (aside from the full cookie recipe) but can easily be scaled up for larger groups. Please drop me a comment if you have any questions! </div>
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<i><span style="color: #990000;">First Course - Figs with Prosciutto, Tarragon and Feta</span></i></div>
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3 Black mission figs<br />
2 oz Prosciutto di San Danielle (or any quality prosciutto) <br />
2 oz Sheep's milk Feta<br />
6 Sprigs fresh tarragon<br />
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Balsamic vinegar for dressing (optional) <br />
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<i>SPECIAL TOOLS: Decorative Toothpicks (completely optional)</i><br />
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<i>Yield - 6 wrapped figs </i><br />
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This is a very simple recipe but this is a food blog, right? Why not put it in! I love these as an appetizer or short course before the main entree. They even work very well as an addition to a dressed salad or an antipasto.<br />
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For this, I like to use almost over-ripe figs for their sweet, almost musty/earthy flavor. If you can come by it, sheep's milk Feta is the way to go.<br />
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<span style="color: #7f6000;">~~INGREDIENT NOTES: Feta Cheese~~</span><br />
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<span style="color: #7f6000;"><span style="color: black;">Feta is one of the oldest of all the worlds cheeses, dating as far back as 23 a.d. It is a curd cheese (traditionally made from sheep's milk) made from curdled raw milk and cured for months in a brine of either water or <a href="http://en.wikipedia.org/wiki/Whey" target="_blank">whey</a> then hung in molds or cloth bags. The cheese is then sliced and stored in barrels of brine. This storage method gives the cheese it's name, the word Feta originally Fetta meaning "slice."</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">pressed fresh Feta cheese</td></tr>
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<span style="color: #7f6000;"><span style="color: black;">As of 2002, Feta has been designated under EU legislation as a PDO (</span></span><span class="st">protected designation of origin) product like Champagne, </span>Parmigiano-Reggiano, and Black Forest ham. <br />
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<span style="color: #7f6000;">~~INGREDIENT NOTES: Feta Cheese~~</span><br />
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Start by slicing your figs down the middle and laying them all out on your board. Take a small amount of Feta cheese and stuff it into the soft flesh of the fig then top it with a generous portion of fresh tarragon. The almost-but-not-quite sweetness and slight bitter earthiness of tarragon makes fast culinary friends with figs. I can't recommend the combo enough but feel free to try any herbs you can think of here. Arugula is a good substitution if you want a more savory feel.<br />
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Remove your prosciutto from the fridge and slice it into strips. Its always good to leave cured meats in cold storage as long as possible not because of spoilage but because of its high fat content. Speaking of content...<br />
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<div style="color: #660000;">
~~~FOOD SCIENCE CONTENT (fats): Fatty Acid Chains~~~</div>
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Fats! Some good, some bad, some angry, some very nice but all of them have real backbone! ok... well... Let me start at the beginning shall I?<br />
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Without getting too complicated, all fats have both a backbone (usually a glycerol) and a tail or tails (fatty acid chains.) <br />
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<tr><td class="tr-caption" style="text-align: center;">fatty acid chain chemical models</td></tr>
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When we refer to hydrogenated, non-hydrogenated, saturated, unsaturated, <i>poly</i>-unsaturated fats, we are referring less to the consistency of the stuff in question and more to the molecular geometry of the chains themselves. In this case saturation refers to the <i>atomic </i>saturation of hydrogen. Saturated fats are full of hydrogen atoms and have a strait, single bonded chain. Unsaturated fats, have double bonded carbon atoms which form "kinks" in the chain.<br />
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When it comes to physical appearance, its all about the molecular structure. In saturated fats (eg butter, cheese, animal fats) the acid chains can fit together easily like a simple puzzle, forming a stable, solid structure at room temperature. Unsaturated fats (vegetable and seed oils) have bends in their chains, making them much like bent comb tines. Poly-unsaturated fats (seed and nut oils) bend and twist in such a way that they are nearly guaranteed unable to form stable structures, thus remaining liquid even at relatively low temperatures.<br />
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When it comes to real world application, think of a high fat meat like say.... prosciutto! If its left out on the counter or (for whatever reason) left in the sun, it starts to "sweat." Unpleasant but... cool, in a scientific sense of course. With few exceptions (cocoa butter) fatty tissues contain a wide array of fats from saturated to poly-unsaturated. When fatty foods "sweat" its because the varying fats begin to liquefy at different temperatures and begin also to leach out and pool at the surface. The same situation can be seen with all kinds of fatty substances from butter to salad dressings, even certain cosmetic creams!<br />
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So there it is! Fatty acids is all their glory laid bare! From strait as an arrow to a bit kinky... fats have real personality in their molecules! Bad jokes aside... knowledge is a good thing and often quite delicious!<br />
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~~~FOOD SCIENCE CONTENT (fats): Fatty Acid Chains~~~<br />
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*whew* good to be back in the science business, eh? Now back to the recipe!<br />
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Slice your chilled prosciutto to your liking and to fit the stuffed figs. All that's left is to wrap your figs and chill them <br />
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So... Ready for the next course? I am!<br />
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<span style="color: #660000;">Entree Course - Pork Loin with figs and onions, and Arugula Salad</span></div>
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4 Small pork loin chops</div>
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2 medium/large brown turkey figs</div>
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Flesh of 2 large figs, mashed</div>
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1 Medium sweet onion </div>
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Fresh lemon</div>
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EV olive oil</div>
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Salt&Pepper</div>
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Fresh baby arugula</div>
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EV olive oil</div>
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Aged balsamic vinegar</div>
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black pepper</div>
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<i>SPECIAL TOOLS: 10" Cast Iron Skillet</i></div>
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<i> Heat Resistant Kitchen Tongs</i><br />
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<i>Yield - 4 chops </i></div>
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First prepare your heat! Place your cast iron skillet in the oven and set the oven to 450f. Let the oven and skillet pre heat for 20 minutes to ensure you've got enough heat to cook the meat.</div>
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While the pan pre-heats with the oven, prepare your produce. Slice you onion in half (along its equator more or less) then in half again, across the "roots." Slice your quarters into quarter rings and set aside in a bowl. Slice your figs into wedges down the center and add to the bowl with the onions. Add a good splash of olive oil (optional but recommended) and a good pinch of salt then place the bowl in the fridge, covered, to chill out for a while. </div>
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Take your remaining figs and scoop the insides out with a sharp edged tool (I used a melon baller but a measuring spoon will do fine) then mash it good. Remove your chops from the fridge and rinse them under cool water then pat them dry with a clean towel or paper towel. Remove the onions and figs from the fridge and let and the chops rest about 10 minutes to take the chill off.</div>
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~~INGREDIENT SNIPPET (Pre-packaged meat): Depending on the source, rinsing isn't always necessary but it'd generally a rule of thumb, especially with pre-packaged meats from the local grocer, removing any protein or fatty films from sitting in the butcher case~~</div>
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Rub your chops with a bit of olive oil, salt & pepper then rub them once more with the mashed figs. Depending on how much you like figs, you can add more or less mashed fig here.</div>
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Remove your pan from the oven and place it over medium high heat on the stovetop. Place your chops in the dry pan and cook them for 3 minutes.</div>
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Flip your chops and toss in your onions and figs. You don't have to be too careful about how they're arranged so just toss them in on top. Cook the chops this side for 30 seconds. Sprinkle with just a bit of melon juice then pop the whole lot into the oven to cook for 5 minutes. Remove your chops to a plate and cover with foil to rest at least 5 minutes. </div>
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While the meat rests, place the pan with trimmings on the stove over medium heat and cook just a few minutes to give the onions some nice, golden color. Reduce heat to the lowest setting to keep warm.</div>
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Wash and dry your greens then add your olive oil, balsamic vinegar, and salt to taste. Balsamic vinegar is a wonderful sharp addition to the earthy bitter leafy greens and a tangy counterpoint to the rich lamb!<br />
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Put some of your trimmings on a warm plate then top with one or two chops and serve with your fresh arugula salad on the side!<br />
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So... still have room for dessert? I promise its quite light! Lets keep going!<br />
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<span style="font-size: small;"><span style="color: #660000;">~Brulee Figs in Buttermilk Cream~</span></span><br />
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<span style="font-size: small;"><span style="color: #660000;"><span style="font-size: x-small;">recipe inspired by Iron Chef <a href="http://www.mariobatali.com/" target="_blank">Mario Batali </a></span></span></span></div>
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This recipe is a two-parter, cookies and buttermilk cream! The cookies themselves are made in the form of basic sugar cookies so you can make the dough and store it for up to two weeks in the fridge. I also included a full batch recipe so you can have some around just to make cookie cutter shapes later if you feel in the mood :) Now lets make some cookies!<br />
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<i>Cookies:</i><br />
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1/2 # unsalted butter<br />
1 Cup sugar<br />
1/2 teaspoon salt<br />
Seeds and flesh of 2 very ripe figs, mashed<br />
2 teaspoons finely chopped mint, loosely packed <br />
1 large egg yolk<br />
1 large egg<br />
1/4 - 1/2 teaspoon vanilla<br />
1/4 cup buttermilk<br />
2 2/3 Cups AP flour<br />
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Powdered sugar (for dusting) <br />
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<i>SPECIAL TOOLS: Electric or countertop mixer</i><br />
<i> Prepared, parchment lined cookie sheet</i><br />
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<i>Yield - about 6 dozen 3" cookies or about 3 dozen cookie sticks (estimated)</i><br />
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These are great little cookies! The addition of fig adds a VERY subtle flavor to the cookies on their own but with the dessert itself, the flavors are brought to the surface as a flavor side with that oh so important "crunch" factor!<br />
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The first step is to cream together your sugar, butter, and salt on high speed in the bowl of your stand mixer until they are light and fluffy! Just as with any cookie or cake of this type, you'll want to get as much air worked in a possible here to ensure a good, fluffy on the inside, crunchy without cookie!<br />
While the mixture creams together, fine chop your mint leaves and scoop and mash the figs then add, continuing to mix until evenly combined and fluffy.<br />
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Once you're ready, add your single egg yolk and mix until combined thoroughly. Next, in a small bowl, combine your buttermilk, vanilla and whole egg then add to your mixture, mixing on low speed. Sift your flour to remove and lumpy bits then add it to the cookie batter in two stages, mixing on low speed.<br />
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Turn your cookie dough out onto a clean working surface and give it a few good turns to bring the whole thing together in a nice, smooth ball. Chop it in half, wrap it in plastic and into the fridge with it to chill for at least an hour (or up to two weeks.)<br />
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When you're ready, preheat your oven to 375f.<br />
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Now for the shaping! Once the cookies have "chilled out" (...pun...) in the fridge, remove one of your blocks and let it relax on the counter, just a few minutes. Prepare a floured work surface and roll your dough out into a rectangle 10" wide and about 1/4" thick, then cut it into 10" x 1/2" strips.<br />
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Carefully transfer your cookie sticks to your cookie sheet and dust them liberally with powdered sugar. Don't worry if they deform a bit on the way, the more irregular the better sometimes (these cookie are very "rustic" looking!) <br />
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Bake your cookies at 375f for 8 - 10 minutes or until the tops are golden and the edges are a darker golden brown. Dust with more powdered sugar and cool completely before de-panning. These sticks should be eaten within 24 hours before they get droopy... they tend to get stale quickly because they are so thin. If you're making regular cookie shapes, they should keep for much longer. Either way, they're still delicious!<br />
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The rest of this one is pretty simple! No time but the present, eh?<br />
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<br />
<i>Caramelized figs with cream:</i><br />
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3 black mission figs, chilled well in the refrigerator <br />
Superfine sugar<br />
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1 Cup cultured buttermilk<br />
1/4 Cup mascarpone cheese <br />
1 Tablespoon honey<br />
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<i>SPECIAL TOOLS: Blowtorch or small culinary torch</i><br />
<i> Wide soup/pasta bowls</i><br />
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<i>Yield - 2 Servings </i><br />
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First make your cream. This is one of my all time favorite things since I figured out the ratio that makes it soooo good! Its also so very simple to make which makes it even better!<br />
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Place the mascarpone cheese in a small bowl and add your honey and mix to combine thoroughly (this makes an AMAZING topping for toast, with some fresh raspberry preserves...) Add buttermilk to your mascarpone, a few tablespoons at a time until the cheese/honey mixture has been thinned significantly. This step is a big help in getting the two main ingredients to combine evenly without a lot of frantic whisking. Add the remaining buttermilk and stir gently to combine while avoiding too much frothing. Bubbles are ok but it can re-thicken the cream and make it less appetizing... Cover your cream with plastic wrap, in contact with the surface to avoid skinning, and chill in the fridge at least 10 minutes or up to 4 hours. You can even make this cream first thing before starting dinner and pop it in to the fridge and have it ready when you need it.<br />
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Next for the brulee figs! For this step you're treating figs just like the custards for creme brulee. Take your figs out of the fridge and slice them down the center to get a nice shape and pat the cut surfaces with a towel. Top the cut figs liberally with sugar and let it stand 1 minute to form a hydrated layer. Tap the figs gently to remove any excess then add a fine, very even coating of sugar to the surfaces.<br />
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Start your torch and begin caramelizing the figs. With a high powered torch, you will want to start about 8 inches away, moving the torch around for uniform heat. Slowly work your way closer as the sugar begins to caramelize and stop when the sugar is melted, bubbly, and golden amber! Let the figs cool 30 seconds to stop the cooking.<br />
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Pour about 3/4" of your cream mixture into your pasta bowls then arrange three brulee figs in the cream. Garnish the plate with a cookie stick and a sprig of mint for color!<br />
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So there it is! Figs is at least a little bit of their delicious glory! These little fellows are so versatile, a regular renaissance fruit! The applications I demonstrated here are pretty basic and not exactly experimental but I think that sometimes you just have to fall back on "this is pretty tasty" kitchening! Having said that, don't let me stop you trying all kinds of fig dishes, fig sides, fig drinks, fig... soaps? Maybe! Experiment and find out what makes em tic! You'll be happy with the result, I promise! Thanks for reading!<br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com1tag:blogger.com,1999:blog-7150552880900596298.post-9230171563015079452011-06-07T14:57:00.000-07:002011-06-08T10:45:48.792-07:00~Green with Spiciness~ ...and a few avocados, some jalapeno peppers, lime...This week brings another chance for me to try and copy a recipe from one of my favorite restaurants! One of the best things at one of our local tequerias is their green roasted pepper and avocado hot sauce so I set out to try and make it my own. Quite a bit of experimenting and a few burned fingers later, this here is what I came up with:<br />
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<span style="color: #660000;">~Roasted Jalapeno & Avocado Hot Sauce~</span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/roaster-jalapeno-and-avocado-hot-sauce" target="_blank">printable recipe</a></div>
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10 - 12 Roasted Jalapenos (depending on how spicy you like it)<br />
1 Medium Ripe Avocado<br />
Juice of 1 small Lime<br />
1 - 2 Teaspoons cider vinegar<br />
1 1/2 Teaspoon Chopped Cilantro<br />
2 Tablespoons buttermilk <br />
1/4 Teaspoon salt<br />
pinch black pepper<br />
Water (for consistency about 2/3 - 3/4 cup)</div>
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<i>Special Tools: Grill or broiling pan for roasting</i><br />
<i> Food processor or large capacity blender</i></div>
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<i>Yield - about 2 cups</i><br />
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This sauce is a great, zingy, spicy sauce for all kinds of things from
simple corn chips to more complex dinners like Carne Adobada (red
stewed pork.) This particular recipe has a lot of lime zing so be
aware if you're looking for a sauce for something relatively mild in
flavor.<br />
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First and foremost select your peppers and prepare them for roasting!<br />
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<span style="color: #783f04;">~~INGREDIENT NOTES: Hot Peppers~~ </span><br />
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The best peppers for this (for heat) are either home grown where you
can control humidity and temperature or from a good quality grocer or
outdoor market. Most chiles like lots of sun and wet feet with plenty of nutrients. When they are grown in huge quantities for the big grocers they just don't get the love they need to really produce lots of capsaicin oil.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Z6mkS0JE6yTqJCbvqai4S5grPYxovCCi37WSG5emUBDn1o6_45Sk7ltAUgo8B9W70SzJVyelsu4sWl28wfVfL5Mh513cPUXM3tHRqTJ7pDAJJmzBa13-E3qgwSC6dM9L3SUytimugaw/s1600/jalapenos2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Z6mkS0JE6yTqJCbvqai4S5grPYxovCCi37WSG5emUBDn1o6_45Sk7ltAUgo8B9W70SzJVyelsu4sWl28wfVfL5Mh513cPUXM3tHRqTJ7pDAJJmzBa13-E3qgwSC6dM9L3SUytimugaw/s320/jalapenos2.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom pepper plants from a local farm sale</td></tr>
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The peppers you'll find at big chain grocers are more often than not grown hydroponically in sand just for size and color with no consideration for spiciness so be ware and select the right peppers for the job.<br />
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<span style="color: #783f04;"> ~~INGREDIENT NOTES: Hot Peppers~~</span><br />
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Preparing the peppers is simple but you'll probably want to wear gloves and goggles. The chances of getting pepper juice in your eyes is pretty low but it only takes a tiny drop before you're on the floor holding your face...<br />
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Slice your peppers length wise and scoop out the seeds and pith.<br />
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~~FOOD SCIENCE SNIPPET: The white "pith" inside a chile is the gland where the spicy capsaicin is produced~~</div>
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~~FOOD SCIENCE NOTES (chiles): <a href="https://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS16" target="_blank">Capsaicin Activation in Spicy Foods</a>~~</div>
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The best tool for scraping the inside of the pepper has to be a melon-baller but a normal spoon or relatively sharp measuring spoon should work fine. Once you've gotten them cleaned, preheat your grill or turn on your oven's broiler for roasting.</div>
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Roast your peppers over medium high flames or under the hi broiler in the oven, turning to provide even heating, until the skins blacken and bubble and the very vegetative smells give way to a much sweeter, buttery smell. This roasting breaks down certain flavor compounds that can add a very bitter flavor to the sauce while helping to amplify other more desirable flavors in the flesh.</div>
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Once the peppers are roasted to your liking, remove them from the heat and immediately dunk them in ice water. This cold shock causes the skin to sluf from the flesh of the pepper. Rub the peppers with you hands to remove the charred skins then toss them into the bowl of your food processor with cilantro lime juice and vinegar and pulse a few times to chop the lot medium fine. </div>
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Next scoop and chop your avocados then toss them into the food processor with your buttermilk. Pulse a few more times to distribute the ingredients then turn the machine on to medium speed. With the food processor running add a small amount of water to let everything come together in a paste. To get the right consistency add more cold water, just a splash at a time until its just where you like. The end product should be fairly liquid. When you've got your sauce just where you want it to be, season to taste with salt and pepper. This will keep in a lidded container in the fridge for about a week.<br />
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This sauce is an all time favorite thing for me when I get it at the taqueria but I couldn't just leave it alone in its fairly traditional recipe. Due to a sudden lack of sour cream, I ended up substituting buttermilk but I think it just made it more interesting! This sauce is made from avocado and jalapenos but maybe try adding a few Serrano peppers for that extra kick or small red bells for a sweeter edge. Maybe even toss in some white pepper and roasted garlic. So many options for so many delicious hot sauces! Have fun in the kitchen and keep on experimenting!</div>
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<span style="font-size: large;"><i>ENJOY! </i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com3tag:blogger.com,1999:blog-7150552880900596298.post-56181834204738910932011-05-29T00:38:00.000-07:002011-06-05T00:11:12.527-07:00~Spices of Life~ Just add water and what do you get? Golden Chai!Our little Walla Walla has grown more and more metropolitan over the last few years lately we've been seeing more and more in the way of exotic ingredients/foods. Down town the other day, in search of a pulled pork sandwich and some pickled green tomatoes, I found my nose in the tea section of our Salumierie. The tea that jumped ahead of all of the others was one called Yunnan Gold. Tea added to the list!<br />
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<span style="font-size: medium;"><span style="color: #660000;">~Golden Spiced Chai~</span></span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/golden-chai" target="_blank">Printable Recipe</a><br />
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2 C Yunnan tea<br />
1 1/2 Teaspoon fresh ground green cardamom<br />
1/2 Teaspoon fresh ground star anise<br />
2 Tablespoon fresh ground cinnamon<br />
2 Tablespoon ground ginger<br />
1 Teaspoons ground nutmeg<br />
1 1/2 Teaspoon crushed whole cloves<br />
1/2 Teaspoon ground grains of paradise<br />
1/2 Teaspoon ground black pepper<br />
1/4 Teaspoon dried Valencia orange peel<br />
1/4 Teaspoon ground vanilla seeds<br />
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<i>Special Tools: Medium Measuring Bowl<br /> Large Mason Jar w/Lid</i><br />
<i> Mortar and Pestle and/or countertop spice grinder<br /><br />Yield - about 2 Cups (32 single tablespoon servings)</i></div>
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This time, with the such a short ingredient category list (spices + tea + water), I'm gonna start with a fairly recent addition to my blog's extra segments! Ingredient notes! Needs to be said for sure with this one!<br />
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~~~Ingredient Notes: Whole Spices~~<i>~</i></div>
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For any good chai, the key is good quality spice. Good quality AND strong I should say. Store bought ground spices can work when making chai but they simply aren't strong enough. The same could of course be said for many many recipes.</div>
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<tr><td class="tr-caption" style="text-align: center;">Whole spices from an organic tea shop</td></tr>
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Spices are defined as the dried seeds, fruit, roots, bark, or other woody, vegetative portions of a plant or tree added to food for flavor (cinnamon), color (saffron), or as a preservative (salt.) With only a few exceptions, the actual spice is an oil in the flesh of the plant. When we grind spices (or they're ground at the packing facility) the oils are allowed to pass more readily into the surrounding environment due to increased surface area.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOebv9kuOtT4qC8DlwA7kfnieF7II23W0F2Z8wfewfNbarwd-CDIq5p01ssfDfJy_7f7UelfjR2woAIHZHD9FPUPnMJLmvzyWd0dh7InKwc0smUn1C-cmbJUiaYAzgWItv84o7N-IuQ4/s1600/store+bought.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOebv9kuOtT4qC8DlwA7kfnieF7II23W0F2Z8wfewfNbarwd-CDIq5p01ssfDfJy_7f7UelfjR2woAIHZHD9FPUPnMJLmvzyWd0dh7InKwc0smUn1C-cmbJUiaYAzgWItv84o7N-IuQ4/s320/store+bought.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pre-ground spices at the local grocery</td></tr>
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With store bought spices, all of the whole spices are ground and packed, sealed tight for freshness and shipping, but you just can't stop the release of oils... Once the spices are ground, the oils begin to seep out and begin to oxidize, loosing flavor quickly, even inside the bottles. Often these spices are further treated via irradiation (to kill and parasites/bacteria,) killing unwanted bugs but also further degrading the essential oils.<br />
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Grinding spices at home boils down to fresher and less-processed ingredients. Less oils escaping between grinding and use just equals better ingredients and better dishes that result! The fresher the better, I think it's safe to say, is universal!<br />
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~~~Ingredient Notes: Whole Spices~~~</div>
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<span style="color: black;">First off, grind your spices. I think the best for chai tea is to more crush them than grind them to powder. The finer the grind the better in most cases but with chai, you want to have just slightly larger pieces for a few reasons. The first reason is flavor: too fine of a grind can lend the tea a far too powerful, almost bitter/harsh flavor. The second reason is simply to allow proper, thorough straining after brewing.</span><br />
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<span style="color: black;">Grind and or crush your spices to your liking then mix them thoroughly in a medium mixing bowl to homogenize. Just like when you add leavening, thorough sifting/mixing here is key so you can avoid one dose of chai with WAAAAY too much of one spice or another (learned from experience myself.) This spice mix is great for other applications as well like cooked custards and cakes! Just put any extra in a coffee or spice grinder to powder completely and save for later!</span><br />
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<span style="color: black;">Once you have your spice mix, time for the tea itself! To mix properly, I like to be like bond and shake rather than stir. Shaking the tea and the spices tends to mix them more evenly and keeps the small, fragile tea leaves from being beaten to a pulp.</span><br />
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<span style="color: black;">In a large mason jar with a screw on lid, combine the tea leaves and spices and shake gently until you have a nice even mixture. This will keep, sealed tight, for quite a while. Just be sure to keep it cool and out of direct sun.</span><br />
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<span style="color: black;"><span style="color: #660000;"><i>To Brew:</i> </span></span><br />
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<span style="color: black;"><span style="color: #660000;">When it comes to actually brewing this lovely tea, there are a whole few options. If you've a tea ball rattling around the kitchen, feel free to fill it and steep in a cup of freshly boiled water but I feel the second option is much more fitting for the kind of tea we're after here.</span></span><br />
<span style="color: black;"><span style="color: #660000;">Take a good, rounded tablespoon (or two if you like it strong) and toss it, along with a full 8 oz of cool water into a small pot and place it on the stove over medium heat. Bring the contents to a very slow simmer for about one minute then remove from heat and strain with a fine mesh sieve. Serve with lemon, soymilk, honey, and maybe a nice spiced cookie!</span></span><br />
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<span style="color: black;"><span style="color: black;">Chai has always (even when I was little) been a favorite of mine and of my family's. The beauty of this sweetly pungent and spicy elixir is that it combines so many likely and unlikely allies into one wonderful blend, hitting so many notes that part of the fun is just trying to figure out what makes the stuff so good! </span></span><br />
<span style="color: black;"><span style="color: black;"> Here I've added some non-traditional chai spices (Valencia orange peel, grains of paradise, vanilla seeds) but that too is part of the fun. Try it out and see what you might want to add, take out, change... Add a bay leaf, replace the orange peel with dried cranberries perhaps. No matter what you end up with, it'll surely be worth writing home about! Keep on experimenting!</span></span><br />
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<span style="color: black;"><span style="font-size: large;"><i><span style="color: black;"> </span>ENJOY!</i></span></span></div>
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</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com1tag:blogger.com,1999:blog-7150552880900596298.post-67758437140538575932011-05-22T09:06:00.000-07:002011-10-27T13:55:47.924-07:00~Easy-Peasy Lemon-doodles!~ Always room for a classic... with a twist!Isn't there always room for a cookie? And so it goes, all the way to the bank, via the grocery store and high priced cookies with all kinds of preservatives and other Mr. Yuk-worthy "ingredients." Why not just make something good at home? Cookies this simple are a fun distraction on a slow Sunday afternoon.<br />
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<span style="color: #660000; font-size: small;">~Lemon-Doodles~</span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/lemon-doodles" target="_blank">printable recipe</a></div>
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3 Sticks (12 oz) butter (room temperature)<br />
2 Cups baker's sugar<br />
Zest of one small lemon<br />
3 Large eggs, lightly beaten<br />
1 Teaspoon vanilla Extract<br />
4 1/2 Cups all-purpose flour<br />
1 Tablespoon cream of tartar<br />
1 Teaspoon baking soda<br />
3/4 Teaspoon salt<br />
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Spice Sugar:<br />
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3 Cups bakers sugar<br />
3 Tablespoons cinnamon<br />
1/3 Teaspoon ground cardamom<br />
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<i>Special Tools: Countertop Mixer, Hand Mixer, or Food Processor</i><br />
<i> Parchment Lined Baking Sheet</i><br />
<i> Small Ice Cream Scoop</i><br />
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<i>Yield - About 3 dozen cookies </i><br />
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<i>These little guys are a fun mistake actually. They came into being when I inadvertently added a small amount of lemon extract instead of vanilla... that first batch came out just a bit too zingy (by "zingy" I mean "foul) but the concept was a good one!</i><i> This here is the result of quite a bit of fiddling and the happy chance of finding Meyer lemons at the local grocery. The spiced sugar recipe comes from my <a href="http://www.i-like-this.net/2010/06/buddhahandfull-of-blueberry-goodness.html" target="_blank">blueberry scone</a> blend, meant mimic a citron flavor palate. Lets get started!</i><br />
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Preheat your oven to 400f and center a rack for cooking. These little ones cook hot and fast so don't bake them too high (excessive drying) or too low (not quite done through) in the oven. Of course this depends on the oven and can vary quite a bit but better safe than sorry.. <br />
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In the bowl of a stand mixer with paddle attachment (or in a food processor,) cream together sugar and butter on high speed until it becomes very light and fluffy. All those tiny tiny air pockets created by the sugar crystals cutting into the butter create lift in the baking process so don't rush this step.<br />
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<span style="color: #660000;">~FOOD SCIENCE NOTES (creaming butter and sugar):</span> <a href="http://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS10" target="_blank">Mechanical Leavening</a><span style="color: #660000;">~</span><br />
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Once you've achieved a nice fluffy mixture, add your lemon zest and vanilla and mix again to properly incorporate the flavors. Next its time to add the liquids: fresh eggs!<br />
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~INGREDIENTS NOTES: FARM FRESH EGGS~ </div>
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What is the difference really between farm fresh and store bought eggs? So so many things to list off but lets get a few in here. <br />
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First and foremost is nutrition. Farm eggs are almost always better for you because of the health of the hens. Being allowed to roam and forage for themselves keeps them healthier and happier, getting more sunlight and a much more varied diet rich in natural nutrients, not simply whatever blended multivitamin mix cage farming companies might use. Better hens make better eggs.<br />
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Second (but not at all secondary) comes the enjoyment of eating them and cooking with them! The flavors alone are much richer and more complex (again from the hens' varied diet)<br />
The whites are clearer and more cohesive, staying together in a tight disk when frying and cooking evenly, firming up with little loss when boiling.<br />
The yolks themselves are creamier and thicker, standing up tall when cooking and on the plate, and whipping up beautifully when making cookies or cake.<br />
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However you want to look at it, you can't go wrong with fresher cleaner foods so if you can get to you're local farm stand, grocery co-op, or farmers' market, keep your eyes peeled!<br />
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~INGREDIENTS NOTES: FARM FRESH EGGS~</div>
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Add your eggs gradually in portions, mixing at medium low speed then turn up to high speed to finish and return the mix to a fluffy texture. You should have a moderately thick, fluffy batter similar to mascarpone cheese.<br />
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Sift together your flour, slat, baking soda, and cream of tartar two or three times to ensure the leavening agents are thoroughly incorporated. The cream of tartar especially so. Just one cookie tasting of salty batteries and metal can still ruin your mood. Add your dry ingredients in two parts, mixing at low speed until you have a thoroughly moistened dough.<br />
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What makes a snickerdoodle a snickerdoodle if not a coating of cinnamon sugar? This time though I wanted something a bit different. To accent the lemon zest I added just a small amount of cardamom. The cardamoms floral, gingery flavor mellows the zest without muting it and adds just a little bit of complexity to the cinnamon. This mix also makes a great topping for toast!<br />
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To form the cookies, take a small amount of dough (using your ice cream scoop or spoon) and form in into a 1.5" ball. Roll the balls in your spiced sugar and place them on your parchment lined cookie sheet. Bake 8-10 minutes until light golden brown.<br />
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I can say it again I think: Isn't there always room for a good cookie? These can be made with almost any citrus zest. Maybe try orange zest with a tiny bit of clove then half dip them in chocolate. A little bit of key lime zest mixed in with the lemon just for fun, brown sugar to coat. Don't be tied down by conventional ingredient mixes. Keep on experimenting!<br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com2tag:blogger.com,1999:blog-7150552880900596298.post-47578563599611584682011-05-08T10:35:00.000-07:002011-05-08T10:35:06.125-07:00~Spring Has Sprung and the Market is Fine!~ A day at the Walla Walla Farmer's Market Season Opener!A lovely Saturday in Walla Walla and what a day for a market! Last weekend, I made a trip to the <a href="http://www.gowallawallafarmersmarket.com/wordpress/" target="_blank">Walla Walla Valley Farmers' Market</a> opening day of the season and brought my camera along! Here is a little bit of what I captured:<br />
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All kinds of folks out to see the market and its wares, all with their kids and dogs hoping for a treat here and there...<br />
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Fresh, live herbs, and green growing plants for the garden. Tomato plants, squash vines, herbs, cucumber plants, fresh spring veggies like asparagus, peas... Plenty of greenery to be had!<br />
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Fresh flowers, dried flowers, live flowers, hanging pots, pottery, garden soil...<br />
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Fresh spring blossom honey, handcrafted wares from soaps to bar tables made from wine barrels and from candles to copper flowers and up-cycled garden tools!<br />
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All of these things and more! Live music, great food, sun, and a darn good excuse to get yourself out of bed on a Saturday! The market runs all the way through the end of October with seasonal produce and all kinds of great stuff! Come check it out if your in the area!Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-83613183478289134642011-04-24T10:03:00.000-07:002011-04-24T10:03:38.699-07:00~Hummus a Little Tune~ chickpeas, sesame, roasted garlic, lemon... music to my ears!Some of my favorite things about spring: the birds, the new buds on the trees, the voices of people back in the down town, the clink of bat and ball at the baseball fields, and the anticipation of the Walla Walla Farmers' Market. I thought I'd get ahead of the market with a version of one of my favorite things available there:<br />
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<span style="color: #660000;">~Roasted Garlic & Sun dried Tomato Hummus~</span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/hummus" target="_blank">printable recipe</a><br />
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<i style="color: #0c343d;"><span style="font-size: x-small;">recipe adapted from <a href="http://lumiere.sopheava.com/2011/03/hummus.html" target="_blank">Sopheava de Lumiere</a></span></i> </div>
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1/4 Cup Tahini<br />
2 tablespoons olive oil<br />
2 Tablespoons lemon juice<br />
1 cup of dried chickpeas (prepared as here)<br />
1 teaspoon flake salt<br />
White/Pink Pepper<br />
1 Medium bulb roasted garlic<br />
2 Tablespoons chopped sun-dried tomato<br />
1/4 - 1/2 teaspoon Sweet paprika <br />
Ground Sumac ~OR~ Sweet Paprika & Olive oil (for topping)<br />
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<div style="color: #660000;">
Tahini: </div>
2C toasted sesame seeds<br />
1 C Vegetable oil<br />
1/4 C Olive oil<br />
1/4 C Roasted sesame oil <br />
pinch salt<br />
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<i>SPECIAL TOOLS: Food Processor</i><br />
<i> Large Cook Pot</i><br />
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<i>Yield: about 2.5 Cups </i><br />
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For this recipe, let me introduce the star of the show right off:<i></i><br />
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Chickpeas! These little guys are full of all
kinds of goodness like iron, calcium, phosphorus, manganese, vitamin B6,
folate, thiamine... all things our bodies need for things from blood
cleansing to boosting mental acuity! But to get into these little
wonders, you'll need to coax them out of their shells, or skins as the
case may be:<br />
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For any recipe using chickpeas, I can't
bring myself to use canned. Any part of a recipe you can prepare at
home always makes for a better end product. </div>
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Rinse 1C dried
chickpeas in cold water to remove any dirt or dust. You may want to
sift through the chickpeas one time just to be sure there are no
chickpea-sized stones... only takes one to ruin your day. </div>
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Put
the peas in a large pot and add just enough water to cover them with at
least 1" of liquid. Cover the pot and let them sit to soak overnight,
at least 8 hours. Just like anything, the trick for good hummus is
PREPARATION. <br />
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Now that the chickpeas are soaking away, prepare the tahini. If you're going to use canned tahini skim ahead if you like. Here is my recipe: <br />
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Tahini is very basic but I like to mix the recipe up just a bit. Often there are only 2 ingredients, olive oil and toasted sesame seeds, but for hummus I choose to make a mixture of olive, vegetable and sesame oils for better flavor balance. Pure olive oil is fine sometimes but with an almost 1:1 oil:seeds ratio here, it can lend a far too bitter taste and drown out the sesame nuttiness to some extent. <br />
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In a food processor (NOT a standard blender as you'll end up spending all day scraping the sides) combine sesame seeds, salt, and 1 C oil. Pulse a few times then turn on the blades and drizzle in the remaining oil, blending further until you have a nice smooth paste. Place your tahini in the fridge overnight while the chickpeas soak. The time relaxing in the cold also helps to bring up the flavors!<br />
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In the morning check out the chickpeas! Overnight they've soaked up their original weight in water and swollen to double in size but they're still not quite done. They still need to be cooked and skinned... but not yet!<br />
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Before you get the chickpeas going, start preparing the garlic. Preheat your oven to 350f.<br />
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With a very sharp knife cut the top from a medium garlic bulb, just enough to expose most of the cloves. Place the bulb in an oven safe dish and drizzle with a small amount of olive oil then cover with foil and rest 20 minutes. Roast your garlic for 45 minutes to an hour at 350f.<br />
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Once the garlic is in the oven roasting, get the beans cooking!<br />
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Rinse the peas in cold water to remove any excess starch and residue then add enough water to cover them. Bring the whole lot to a simmer and cook for one hour, skimming the starchy foam from the surface of the boiling water as you go.<br />
When the beans cook, some of the starch is cooked out of the flesh and skins and floats to the surface. if its not removed it can lend a gummy texture to the end product... no thanks...<br />
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When all is said and done, remove the garlic from the oven and rinse the peas well in cool water one final time. While the garlic cools at room temp, take the time to carefully remove the skins from the peas.<br />
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This can seem tedious but it is very much key to getting a smooth, delicious hummus. Put on a CD, set yourself in front of the sink and get to work. It's worth the effort! <br />
Once you've got the skins off, toss the peas in a clean bowl and set them aside for now.<br />
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Finally ready to get to the actual Hummus part of this *whew*<br />
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Start by tossing tahini, 2 tbsp olive oil, salt and pepper, lemon juice, and flavor elements (in this case sun dried tomato and roasted garlic) into the bowl of a food processor. Again you should NOT use a blender for this. The tiny, tapering bowl optimized blades just cant get the paste ground fine enough for that elusive creaminess we're after.<br />
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Turn on the machine and blend until you have a pretty uniform mixture, taking the time to stop and scrape the sides of the bowl now and again. Once you've achieved an even mix you're happy with, turn the machine off. Add a small hand full of beans to the bowl and blend to a thin paste, then scrape down the sides and add the remainder. Blend until combined thoroughly, adding water, more olive oil, or lemon juice as needed to achieve the texture you're seeking. <br />
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<span style="color: #7f6000;">~~Ingredient Spot~~</span> <br />
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Although you can top your hummus with almost anything like pistachio, black salt, white pepper, olive oil, paprika, cumin or a host of other things, traditionally (and in this recipe of course) it is topped with a small amount of olive oil and a spice called Sumac Powder or Σουμάκι (soo-MAH-kee.) Sumac (deriving its name from the Aramaic word "summaq" meaning "dark red") spice is ground seedpods of the Rhus Coriaria sumac plant and has a very sour but earthy lemon flavor. Although there is no true substitute for sumac powder, the color of sweet paprika is a good match and the lemony flavor can come from simple lemon juice or zest. <br />
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There it is! A truly creamy, delicious hummus with all the good stuff! Whether it's sun dried tomato, garlic, pistachio, tahini, sumac, key lime, almond, mint and yoghurt, eggplant, dill, cucumber... whatever flavors you might choose hummus offers two guarantees: Delicious AND good for you! how often do you really find that in recipes? Try it and I bet you'll like what you get! Keep on experimenting everyone!<br />
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<i><span style="font-size: large;">ENJOY! </span></i></div>
<br />Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com3tag:blogger.com,1999:blog-7150552880900596298.post-64655970088325759612011-03-26T14:34:00.000-07:002011-03-26T14:35:29.782-07:00~The Other Other Toaster Pastry~ ...needs no introduction for deliciousness!This past week I've been pretty swamped with various responsibilities and I haven't had too much time to cook anything interesting... So! In the spirit of tight scheduling and delicious breakfast treats, I thought I'd write up a little something sweet, flaky AND quick!<br />
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~Rubied Honey Toaster Pastry~</div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/rubyied-honey-toaster-pastries" target="_blank">printable recipe</a></div>
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<span style="font-size: x-small;"><i>Crust recipe adapted from Alice Waters' <a href="http://www.google.com/products/catalog?hl=en&q=chez+panisse+cafe+cookbook&bav=on.2,or.r_gc.r_pw.&um=1&ie=UTF-8&cid=541718465477951990&sa=X&ei=aBCOTaq7GZTGsAPnzLWPCQ&ved=0CCwQ8wIwAg#" target="_blank">Chez Panisse Cafe Cookbook</a> </i></span></div>
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<i>Filling:</i></div>
1 Lbs organic strawberries<br />
1 Tablespoon lime juice<br />
1 Tablespoon brandy (optional)<br />
1/4 Cup baker's sugar<br />
2 Cups amber honey<br />
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<i>Pastry:</i></div>
1 Cup all-purpose flour<br />
1 Cup pastry flour<br />
6 oz cold butter<br />
2 Tablespoons bakers Sugar<br />
Pinch cardamom (optional)<br />
Pinch salt<br />
1/2 Cup ice-cold water<br />
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Egg Wash<br />
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<i>SPECIAL TOOLS - Blender/Food Processor<br /> Pastry Brush</i><br />
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<i>Yield: 8 -10 Toaster Pastries</i><br />
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<i><b><span style="font-size: small;">Just a quick note before we begin</span></b></i>: This recipe is a total scratch version and has a few steps but it can easily be made with store bought pie crust. The filling can also be made from honey and your favorite jams, jellies or preserves. Where there's a will there is a way and where there's a time shortage, there are ways to shorten the work! Isn't food fun? <br />
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Begin by making pastry dough.<br />
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Sift together your flours, sugar, salt and cardamom. Since this
dough is much sweeter than standard, I like to cut it with a little bit
of spice for complexity as much as the actual spice flavor. I'm a bit
of a cardamom freak so I use it every chance I get but maybe try ginger,
cinnamon or even something unusual like <a href="http://www.thespicehouse.com/spices/grains-of-paradise" target="_blank">grains of paradise</a>!<br />
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Now for the butter! I like to follow the example set by Alton Brown and grate the butter into the flour with a large grater. Using this particular method works best because you can cut the coldest butter into the smallest shavings in the least amount of time. The butter has less time to warm up at room temperature and is much easier to work in in the time you've got.<br />
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Start with 4 oz of butter. Work the shavings into the flour mixture by pressing it between your palms or thumb and fingers. Repeat the process with the remaining butter. The idea here is that you're making sheets and flattened ribbons.
These sheets of flour/butter/flour/butter/flour (just like in a delicious
warm croissant... I'm hungry now...) are what gives the desired
flaky-but-tender texture. Adding the butter in two stages further develops the layers and sheets. Properly worked, it should resemble crumbly meal with just a few pea sized pieces of butter intact. <br />
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Next, add your water in parts, tossing and turning the flour mixture with a silicone spatula (or your fingers) as you go to ensure even moistening. When the crumbly dough passes the <a href="http://www.i-like-this.net/p/pie-crust-suplement-wall-test.html" target="_blank">Wall Test</a> for proper moisture, transfer the lot to a floured working surface and knead once if needed to bring dough together. Divide it in half and form it into 1" thick disks, wrap them tightly in ceran, and place in the refrigerator for at least 2 hours to rest. This dough can be stored for up to 8 weeks in the refrigerator.<br />
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While the pie crust chills out in the fridge, prepare the rubied honey filling!<br />
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Wash your berries thoroughly and cut the cores and stems out with a very sharp paring knife or strawberry cutter. Toss whole, cleaned berries along with citrus juice, sugar, and brandy into a food processor or large capacity blender and pulse them a few times to chop fairly fine but not to puree completely. I like to leave some chunks for tanginess in the end product but it isn't strictly necessary. <br />
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Pour the fruit blend into a medium sauce pot and bring it to a moderate simmer for 10 minutes. This will help cook off the alcohol and bring up the fruit notes and sweetness. Remove the pot from heat and cool your sauce over an ice bath to room temp. Set aside.<br />
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In another pot over medium heat bring your honey just to a simmer for 30 seconds. Amber honey is what I like for this but you can also use darker or lighter honeys depending on taste. Darker honey will give you a more robust flavor but can muffle the berries more than a lighter variety.<br />
Once the honey is nice and hot, pour in the fruit sauce and stir to combine. Return the mixture to a simmer and cook 1 - 2 minutes. Remove from heat and ice bath the mixture once more to cool completely. This filling and spread will keep in an air tight container in the refrigerator up to 1 month.<br />
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Once you've got all of your ingredients and parts prepared, get ready to assemble!<br />
Preheat your oven to 350f and center a rack for baking.<br />
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On a well floured working surface, roll out your dough in a rectangle shape to just under 1/8" thickness. Because the two crusts are so close and the filling, by nature of the product, is fairly thin you want to roll these out a tiny bit thinner than you would for a full fledged pie. Still, if you're a big crust fan the more the better! Trim the edges, cut the sheets into 8 - 10 rectangles and set them aside.<br />
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Assemble your pastries and get ready to bake! Drop about a tablespoon (depending on how large the pastries will be) in the center of one square and spread it to about 1/2" from the side. Egg wash the edges, place another square over the top and fork to seal them then take a sharp paring knife and make 5 vent holes in the surface so they don't puff up too much and burn. If too much steak gets trapped the inside can stay soggy while the outside gets too brown so venting is just as important when making these as with pies!<br />
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Place the pastries on a parchment lined baking sheet and bake off at 350f for 16 - 18 minutes until the edges are nice and golden and the tops feel done to the touch. Cool on a wire rack and serve warm!<br />
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These are all kinds of fun to make. I think that what tickles me so much is... *sigh* ...a bit of a "stick it to the man" feeling about making things rather than buying them... I've been on a self sufficiency kick lately making all my own bread, growing as much food as I can at home and really looking in to raising chickens and possibly bees so it feels nice to take anything off the grocery list!<br />
The other part that makes these great is that they're a good way to make yourself (and possibly the kids) eat something for breakfast when you don't want to make anything but maybe coffee. These little guys can be kept wrapped in parchment in an air tight container in the fridge then, as the name suggests, popped in the toaster to heat!<br />
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Just like pies, toaster pastry are nearly infinitely mixed and matched with when it comes to recipes. Whole fruit, fruit purees, nuts and raisins, cinnamon sugar, chocolate even savory fillings like chicken or cheese for appetizers and hors d'œuvres... Practically anything you like can be put inside a sweet or savory shell. You can even add strong flavors to the crusts like more spices, chocolate powder, stocks and broths... I could use up all of my allotted data usage in one post if I went on too much further! Go out and give it a shot! I have a feeling you won't be disappointed with the results. Keep on Experimenting!<br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com1tag:blogger.com,1999:blog-7150552880900596298.post-20430055212402405602011-03-04T08:54:00.000-08:002011-03-04T08:54:05.857-08:00I like bloglovin<a href="http://www.bloglovin.com/blog/1820551/i-like-this?claim=gbez8nt8au9" target="_blank">Follow my blog with bloglovin!</a><br />
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Hey everyone! Just putting my blog up on bloglovin so you can follow me there soon! Thanks for reading and happy kitchening!<br />
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<br />Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-91335481051353345092011-03-01T18:17:00.000-08:002011-03-03T14:57:18.954-08:00~Roast Twice, Marinara Once~ My own version of a favorite tomato sauce<div class="separator" style="clear: both; text-align: center;">
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Whenever I find myself making dinner for friends and family, one of my biggest fall back recipes is my own version of <a href="http://www.i-like-this.net/2010/05/little-poultry-wisdom-sagely-simple.html" target="_blank">Chicken Scallopini</a> with lots of sage and Gruyere cheese! One of the things that really brings in the complements with said chicken is the savory red marinara in which the meat is finished. During the final cooking, the flavors blend and yield a really wonderful sauce! I was thinking the other week "why can I not just make the sauce without the chicken?" As it turns out...<br />
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<span style="color: #660000;">~Roasted Tomato Marinara~</span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/roasted-tomato-chicken-marinara" target="_blank"><i>printable recipe</i></a></div>
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2 Lbs ripe Tomatoes (Romas work well)<br />
3 Cloves roasted garlic<br />
1 Bunch basil leaves (about 8 medium leaves)<br />
2 Medium sage leaves, chopped or whole<br />
2-3 Sprigs fresh thyme<br />
1/2 C off dry white wine, such as a Riesling <br />
1/3 C organic chicken stock<br />
2 Tablespoons vegetable oil <br />
EV olive oil for coating<br />
Salt<br />
Ground black pepper<br />
1 Tablespoons sugar (optional) <br />
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<i>SPECIAL TOOLS - Aluminum Foil<br />
Blender or Food Processor<br />
Large Cast Iron Pan</i> <br />
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<i>
Yield: About 2 1/2 Cups</i><br />
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For this round I wanted to try something a bit different so instead of using canned, stewed tomatoes, I roasted fresh tomatoes with olive oil and basil for a more robust flavor change. Feel free to use canned or even stew your own to see which suits your tastes best if the roastiness isn't for you.<br />
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Start by roasting your tomatoes and garlic. Preheat oven to 350f and center a rack in the oven for roasting.<br />
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Peel any loose skin from one large garlic bulb then, with a very sharp knife (never knew how sturdy those things were before the first time I tried this,) cut about 1/2" from the top, just enough to expose most of the cloves, and place in a small dish. Try to select a bulb for this that is longer than wider so you can expose more of the cloves without cutting it too thin.<br />
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Drizzle a small amount (about 1 1/2 teaspoons) of olive oil over the top of the bulb and let it sit until you're ready with the tomatoes.<br />
I like the timing of this recipe's timing because you can roast everything in the same oven and all the ingredients come out the right temp when you need them!<br />
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Now for the tomatoes!<br />
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I like to use Roma tomatoes, red wine tomatoes, or a mix of different Heirlooms when the Farmer's Market is up and they're in season. For me, heirlooms take better to being roasted whereas Romas are the best for stewing. Now to work...<br />
Slice your tomatoes in two equal pieces width wise, taking care to cut pieces that are all about the same size for even cooking. <a href="http://en.wikipedia.org/wiki/Chiffonade">Chiffonade</a> your basil leaves and toss into a bowl with tomatoes, oil, salt and pepper then toss to coat evenly. Arrange the tomatoes cut side up in your cast iron pan and set aside. Dont worry if they're crowded and bunched up as they will shrink while they cook.<br />
Now take your garlic that has been soaking and wrap with aluminum foil. Wrap it up tight so any juices don't run out and powder coat the bottom plate of your oven. I like to make a little aluminum foil boat just to be safe.<br />
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Place both pan and garlic into the oven to roast. The tomatoes will roast for a full 45-55 minutes but remove the garlic after only 25 minutes, letting it cool at room temp until the tomatoes are done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQJclm0ATt4zMAE8IxCqzMiIUEuJe_FsbcxDj286owU5AFftwKJbX8qG8Y-o_oqUWqfvSoQS6qWuQKo78RBBXbMsDeq4fUcEUuk2Na8mDiFJlGg9VC7-Q831cuabl_oNb3tsoaj_0mdI/s1600/roastytoastytomates2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQJclm0ATt4zMAE8IxCqzMiIUEuJe_FsbcxDj286owU5AFftwKJbX8qG8Y-o_oqUWqfvSoQS6qWuQKo78RBBXbMsDeq4fUcEUuk2Na8mDiFJlGg9VC7-Q831cuabl_oNb3tsoaj_0mdI/s200/roastytoastytomates2.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVxyxzxPvgTnj2wv5i3bTzxdJZB6_9WKLU8UNTaEBl2NJdXhzOvAdpOAOLATBT16EwVAK89-az5tEDJtGz58WhldUeKsm07sTOPPtol0YVK1cewf_tl07wHsZ56QAxAmbmk9gdAUg4XU/s1600/roastedgarlic001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVxyxzxPvgTnj2wv5i3bTzxdJZB6_9WKLU8UNTaEBl2NJdXhzOvAdpOAOLATBT16EwVAK89-az5tEDJtGz58WhldUeKsm07sTOPPtol0YVK1cewf_tl07wHsZ56QAxAmbmk9gdAUg4XU/s200/roastedgarlic001.JPG" width="180" /></a></div>
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When the tomatoes are done to your liking remove them from the oven and let them rest about 5 minutes so when you blend them, they wont explode all over the place from the heat <br />
and steam... Always be wary of placing hot things, especially liquids into a blender or processor.<br />
<br />
~~~FOOD SCIENCE CONTENT~~~<br />
<br />
Bringing back the science! Feels good to be back! Short notes this time but that's all right. Lets get to it!<br />
If you watch enough food network, or if you've had the personal misfortune of first hand experience, you will know that putting hot liquid in a blender is a poor decision at the best of times... Hot liquid explosion and high likelihood of severe facial burns. But why? well... physics minds no mans law... <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Ideal_gas_law" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFBQvM2446xrgPbtFoiBB2vURi_lkvBfM4Jlt8d1p-bGsB_8JS_Vti0GHKZDB3N6U6UrgGncT-am4XXpZMsp0AJPKK5-hpsIoaC9OlOR4Af1Bw9G5d45v5UQKhgV3ITnbe_PiJDnp5mA/s1600/%253DIdeal.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ideal Gas Law. Pressure x Volume = moles of gas x ideal gas constant x temperature (in kelvin) </td></tr>
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When hot liquid is poured into a blender you have the start of a problem. The liquid is high and deep having very little surface area and thus very little heat can escape. Steam and other expanding gasses on the other hand is the far greater problem. When the blender is turned on it creates a perfect storm of high heat and expanding gasses. As the spinning blades pull hot liquid down to the center bottom of the carafe so do they pull down plenty of relatively cool, room temperature air. The cooler air mixes with the nearly boiling liquid and jumps in temperature, expanding rapidly and creating quite a lot of pressure. The rapid agitation also pumps plenty of energy into the liquid, releasing steam and compounding the welling pressure. Quite similar to the reaction caused when you <a href="http://www.youtube.com/watch?v=9vk4_2xboOE&feature=related" target="_blank">drop a mentos into diet cola</a>, the pressure forming has no where to go but up and out, creating a small but relatively powerful explosion of boiling liquid, powerful enough to blow the lid off most blenders even when held in place with your hand. No fun...<br />
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The best precaution to avoid this startling series of events is to remember to let any liquid cool for a short while and to never fill your blender or food processor more than half full. Better safe than sorry when avoiding 2nd degree burns I say. <br />
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~~~FOOD SCIENCE CONTENT~~~<br />
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Now that everything is cooled (but not cold) Place your tomatoes, garlic, herbs, salt, pepper, and 2 tablespoons of vegetable oil (feel free to use olive oil here as well. I would venture to use the lighter flavor olive oil though) into the bowl of a food processor or blender and pulse a few times to bring everything together into a more or less uniform mixture. This depends a lot on your taste. I like a chunkier sauce to be honest so I only pulse 2 or three times just until the garlic and sage are chopped and mixed in properly.<br />
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Now for the final step!<br />
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In a medium sauce pot over medium low heat combine chicken stock and white wine (I really like a good off dry Riesling for this particular recipe) then bring the liquid just barely to a simmer for about 2 minutes to knit the flavors.<br />
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<span style="color: #38761d;">~~~ORGANICS NOTES~~~ </span><br />
<u><br style="color: black;" /></u>Before I get too far, I want to stop to make a point about organic ingredients: Chicken stock is made from whole, often skin on vegetables, whole herbs, and whole chickens.<br />
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<tr><td class="tr-caption" style="text-align: center;">Organic apples at the local Farmer's Market</td></tr>
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Whole foods have great health benefits but can hold in a few unpleasant secrets... the skins, roots, and leaves tend to be where any pesticides or other pollutants remain even after proper washing... and that is exactly where the flavors come from in stock. So when buying <br />
or making stock, be wary of what might be in there... delicious, delicious organophosphates... <br />
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<span style="color: #38761d;">~~~ORGANICS NOTES~~~</span><br />
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<span style="color: black;">Turn up your heat to medium and
pour in your tomato herb base then return the sauce to a moderate
simmer. Cook uncovered to reduce the sauce by about one quarter, seasoning to your liking as you go (you can add a small amount of sugar here to cut the acidity if you like.) Remove
from heat and cool quickly</span><span style="color: black;"> over an ice bath</span><span style="color: black;"> to below 41f before
refrigerating to retard any microbial activity and to prevent the sauce
from warming the refrigerator. </span><br />
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<span style="color: black;">Marinara! Huzzah for red sauce I say! This particular recipe, as written, I think goes best with grilled chicken but the sky can be the limit with simple red sauce. For this recipe, whatever kind of pasta, bread etc. you're using it for dictates the spices and herbs. Given how many combinations are available... see how many you can fit in in a life time! Keep on experimenting!</span><br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com2tag:blogger.com,1999:blog-7150552880900596298.post-68914843760002821202011-02-19T17:55:00.000-08:002011-03-02T12:26:50.725-08:00~2C₈H₁₀N₄O₂ + IC₂ + KQ~ A Custard Iceberg Drowning in a Caffeinated Sea!<div class="separator" style="clear: both; text-align: center;">
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Just a quick post today. I've had this one in the works for some time but I just never quite got around to posting it with full photos. One of my favorite desserts and one which I first came across at Chez Panisse Cafe in Berkeley CA, the flavors and textures balance perfectly between tangy, sweet, creamy, toothsome, bitter, and soft. I just had to post my own version here. I added the candied fruit paired against the bittersweet chocolate, added as a side instead of shaved over the top, for the sake of palate pacing and I think its all for the better:</div>
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~Affogato with Candied Kumquats~</div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/affogato-with-candied-kumquats" target="_blank"><span style="font-size: x-small;">Printable Recipe</span></a></div>
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2 fl oz fresh pressed espresso <br />
Small (1 oz) Scoop <a href="https://sites.google.com/site/ilikeprintablerecipes/home/vanilla-gelato" target="_blank">vanilla ice cream or gelato</a><br />
1 oz chopped dark chocolate<br />
<a href="https://sites.google.com/site/ilikeprintablerecipes/home/candied-kumquats" target="_blank">Candied Kumquats</a> or Tart Seasonal Fruit<br />
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<i>SPECIAL TOOLS: <a href="http://www.amazon.com/gp/product/B000CNY6UK/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000ZNUCOG&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1CRA6R6PP6ABDF620XN6" rel="nofollow" target="_blank">Italian Espresso Press</a> or Countertop Espresso Machine</i><br />
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<i>Yield - This recipe for ONE serving</i><br />
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This is one of those super simple yet elegant recipes that can really wow at a dinner party or fine dinner date for two. If you like coffee this is for you but even if you or your guests shy away from the black stuff, you can make these a la Cafe au Lait with drip coffee in place of the stronger espresso. Well get back to that in a minute though...<br />
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Start with the ice cream: <br />
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To keep the ice cream from dissolving at near light speed when you pour on the steaming hot coffee, chill it and it's glass (plastic wrapped) in the freezer for about 25 minutes. If you are making dinner, just toss the prepared glasses in the freezer when you start and take them out just as you serve dessert. The frosty glasses also add some visual flavor.<br />
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Next for the Chocolate bits:<br />
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The tradition with this dessert is often the pinnacle of simplicity, omitting everything but the coffee and ice cream. When chocolate is used, its usually just shaved on top but I like chocolate with coffee so I use chopped pieces.<br />
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When it comes to picking what chocolate to use, think like you would when selecting a fine wine. What are you having for dinner, if at all? What kind of fruit is in season that will be on the plate, if any? The most important factor though is the coffee, with dark 54% pairing much better with an espresso and a milder 30 - 40% pairing better with milder drip coffee. All that aside, just like wine, don't buy anything you wouldn't just eat on a regular day!<br />
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Just before brewing your coffee, prepare your dessert plates with whatever combo of fruit and chocolate you like and set aside. Plating is still one of my favorite things because you get to be as artful or crazy as you like with color, height, texture... lots of fun!<br />
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Now for the glorious coffee! ...I like coffee...<br />
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I personally prefer the quality of coffee from an Italian stove top espresso press. That not withstanding, the simplicity of cleaning/assembly, the small footprint and finally the price (about $30 vs over $100 for an automatic) is enough for most folks out there including myself!<br />
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The only thing to worry about with this little gizmo is too much heat applied too quickly. Fill the base up to the fill line and fill the coffee cup, tamping just a tiny bit to even it out only. Screw the top on and put it on the smallest burner you've got to brew. For both gas and electric, I would even suggest placing the brewer half way over the burner on medium to medium high heat.<br />
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When the coffee bubbling through the stand spout starts to get a frothy light foam (the crema for those in the know... I looked it up as I was not one,) remove from heat and get ready to pour! Pull out your ice cream, plate the glasses and serve. Pour the hot espresso over the chilled ice cream table side for a little bit of fancy!<br />
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So simple and elegant, I know I've used this recipe many times and I get great reviews every time! With as many varieties of coffees, chocolates, fruit, ice creams... so many combinations open up in this one. Even try flavored coffees if you like them! Try it, you'll like it!<br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-39168567574200147982011-02-16T20:25:00.000-08:002011-03-02T13:12:09.135-08:00~Sticky Sweet on the Flip Side~ Deliciously Caramely Oaty Goodness... -y<div class="separator" style="clear: both; text-align: center;">
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...Back in business and ready to roll!! Welcome to our first ever post about food of 2011! Let's get going while the going is good I say!<br />
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<span style="font-size: small;"><span style="color: #660000;"> ~Upside Down Caramel Glazed Bran Muffins</span><i><span style="color: #660000;">~</span></i></span></div>
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<span style="color: #660000;"><a href="https://sites.google.com/site/ilikeprintablerecipes/home/upside-down-caramel-bran-muffins">Printable Recipe</a> </span></div>
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<i><span style="font-size: x-small;">Adapted from <a href="http://www.ouichefnetwork.com/oui_chef/">Oui Chef</a>'s "</span><span style="font-size: x-small;">Bran Muffins Even Your Kids Will Like"</span></i></div>
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I knew I had to come back from web hibernation with a great recipe for all my readers, so here is my humble homage to the in Coast Cafe in Bolinas, CA and the BEST BRAN MUFFINS IN THE KNOWN UNIVERSE! What a way to break back into the blogging world, eh? I think my little muffins are pretty darn close and not too shabby by any means. Definitely muffins to turn a branophobe to a die hard fan! No time but the present:<br />
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<i style="color: #660000;">Muffins:</i><br />
2 cups unprocessed wheat or oat bran<br />
3/4 cup all-purpose flour<br />
1/2 cup whole wheat flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/8 Teaspoon Cardamom <br />
1/4 Teaspoon Cinnamon<br />
1 cups brandied raisins<br />
3/4 cups crushed Pineapple<br />
1 cups water<br />
1/2 cup buttermilk<br />
Zest of one half medium orange<br />
1/2 cup light brown sugar, lightly packed<br />
1/2 cup vegetable oil<br />
1 extra-large egg<br />
1 extra-large egg white<br />
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<i style="color: #660000;">Caramel Glaze</i><br />
3/4 C Packed Light Brown Sugar<br />
1/4 C Granulated White Sugar<br />
2 Sticks Salted Sweet Cream Butter<br />
1/3 C Light Agave or light corn syrup<br />
1/4 Teaspoon Orange Zest<br />
Walnut or Pecan Pieces<br />
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<i>SPECIAL TOOLS: Large Mouth (3/4C) Muffin Tins</i><br />
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<i>Yield - about 8 large muffins</i><br />
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First, grease your muffin tins and pre-heat your oven to 370f. Position a rack just below the center position for baking to ensure the even cooking and final doneness on both the glaze and the muffins themselves. If you do have a top heating element in your oven, place the rack near the middle.<br />
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In a shallow dish, soak raisins and orange zest in just enough brandy to cover them and let sit wrapped about 20 minutes or overnight in the fridge. These raisins can be made much ahead of time, (and keep for quite a while) if you like, by soaking them in a mason jar with a lid but for a quick soak, anything will do. I like to make these for Christmas and holiday breads!<br />
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Next, toast your bran for better texture and to help bring up the subtle toasty flavors!<br />
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Spread the bran on a large sheet pan and toss it in the oven for 5 - 7 minutes, tossing halfway for even roasting and to prevent burning. Remove the sheet pan from the oven and let it cool for a few minutes, then it into a large mixing bowl or bowl of an electric stand mixer.<br />
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Add your raisins (along with brandy and zest) followed by water, pineapple and brown sugar. Combine oil, egg, egg white and buttermilk and add. Stir to combine thoroughly.<br />
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I have to stop here to make a point about crushed pineapple... I think there is always a place for crushed pineapple in almost any heavy gluten or spiced cake, muffin, scone, etc. In this case it adds a lot of moisture and sweetness while balancing out the often woody, rough texture of bran with a very floral, bright acidity. For a moister muffin you can add whatever pineapple juice remains when measuring instead of pressing it off and retaining it or drinking it. Right then... back on task.<br />
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Sift together flours, baking powder, baking soda, salt and spices then re-sift into the bowl. Mix until just combined but not over mixed and frothy. Too much air incorporated can make them cook unevenly and too quick for the caramel glaze to darken properly... dark sticky caramel = much better than light greasy undercooked slush.<br />
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<span style="font-size: small;"><i>For the glaze:</i></span></div>
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Start by creaming together your butter (I like to use cultured European butter when I can get it) and both sugars about 3 minutes until it has lightened in color and fluffed up a bit.<br />
Add syrup and zest and continue to cream another 4 minutes until very fluffy and light in color.<br />
The zest is totally optional but I think its a nice touch; mirroring the orange in the muffin and balancing the rich sweetness of the glaze. If your not a huge fan of orange, you can leave it out or reduce it by half or just use a small amount of lemon zest.<br />
This glaze will keep refrigerated in an air tight container for up to a month and has many uses including sticky buns and great sugar cookies!<br />
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Spoon a small amount of glaze into your prepared tins and press, just enough to make about a 1/4" layer on the bottom. Top the glaze layer with walnut or pecan pieces if you like. I went with walnuts this time as they tend to remain toothsome in the glaze longer than pecans. <br />
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Fill your muffin tins with batter so they are nearly overflowing, mounded slightly in the center and Bake for 25 - 35 minutes. They should be well set and have a nice brown color and the glaze should begin to bubble around the edges and caramelize.<br />
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<i>~<span style="color: black; font-size: small;">Food Science Notes [syrup]: </span><a href="https://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS13" style="color: #660000;" target="_blank"><span style="font-size: small;">Invert Sugars Inhibiting Sugar Crystallization</span></a><span style="color: black; font-size: small;">~ </span></i><br />
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This cooking time depends a lot on the oven and on how dark you like your glaze so it may take once or twice to get it exactly how you like. Let them stand to cool about 3 minutes then invert the tins onto a parchment lined (for easy cleanup) cookie sheet or large serving dish.<br />
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Again I say that these things are pretty great and as always; food is versatile! go experiment! Change the glaze up by using the pecans and mixing in a bit of dark molasses with the agave. Change up the muffins with any spice you can think of. Toss in some cranberries with the raisins. Never compromise and never tell yourself "no one would like that..." They just might after all :)<br />
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<span style="font-size: large;"><i>ENJOY!</i></span></div>
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</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com2tag:blogger.com,1999:blog-7150552880900596298.post-31822877344175974542011-02-04T13:06:00.000-08:002011-03-02T11:24:30.687-08:00Huzzah!Wow, It has been a while. But through the dust, ash, stain, caulk, shims, blood, tears, rusty nails, rusty caulk, rusty tears, and more than a few confused arguments there is now A BRAND NEW KITCHEN!!! I have to say I'm really wild about this place! Lets get the ol' blog back on-line with a short tour:<br />
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<tr><td class="tr-caption" style="text-align: center;">First and certainly one of my favorite additions: A spooling 30' extension cord providing safe, out-of-the-way power for...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A great big central Island with roll out drawers and...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uW_WKIh_f9yXB67D-fvm-Bhxf-6Wa6-Qd3xBXPh7UBlCsthHpLOPwCb2mN9pK3ua5SjeRu9kLHPR9hQ29d_mUR9emChBlaqbePguIAX-oY2mIZVhAqbkAN9CYxmJdWx1lVWZIk1kpvE/s1600/stools.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uW_WKIh_f9yXB67D-fvm-Bhxf-6Wa6-Qd3xBXPh7UBlCsthHpLOPwCb2mN9pK3ua5SjeRu9kLHPR9hQ29d_mUR9emChBlaqbePguIAX-oY2mIZVhAqbkAN9CYxmJdWx1lVWZIk1kpvE/s320/stools.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...an extended lip and stools for guests to sit</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Added a pot rack for convenience in a small space. I love having it, especially in the mornings making hot cereal </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A brand new 33" Espresso granite composite sink. Went the extra mile for a 9" depth. The sprayer head faucet is pretty great too, especially for cleaning out the sink tubs after loading the dishwasher.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BAG5BeMwD3Y-FIug6OfgPBo2WyhM8bQ3-IypNUGL9KtN9Gah0GPAMijVTF26zLBJW-4iK8CTj-dFbvOoshpeZKaR_0QY43b9A8qHUe46wTCufh6hEXEn3S-sbqbHOAUgs_xQCJ300vc/s1600/knobs1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="blank"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BAG5BeMwD3Y-FIug6OfgPBo2WyhM8bQ3-IypNUGL9KtN9Gah0GPAMijVTF26zLBJW-4iK8CTj-dFbvOoshpeZKaR_0QY43b9A8qHUe46wTCufh6hEXEn3S-sbqbHOAUgs_xQCJ300vc/s320/knobs1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These knobs are SOOO cool! I've had them for years but never brought them out. Now they finally have a home!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD69P92baU92V1R-Zd4elIM0y-TvLEp6w3ZU25jdlLubVPti3vICMCy7clYMZaK_dkvJlQAc90xTB0E9_uaEQz6SecC1u8T8suwPtQ2c90vjRRaZ6XX08b4K05OSrUAy1X1L-cTkWeqRw/s1600/knobs2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD69P92baU92V1R-Zd4elIM0y-TvLEp6w3ZU25jdlLubVPti3vICMCy7clYMZaK_dkvJlQAc90xTB0E9_uaEQz6SecC1u8T8suwPtQ2c90vjRRaZ6XX08b4K05OSrUAy1X1L-cTkWeqRw/s320/knobs2.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...Numbered 1 through 3 all throughout the kitchen. Helpful that I can say "grab that flour from the number 3 pantry" when someone else is helping in the kitchen.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My Mom gave me this great maple butcher block table years ago but I havent had space until lately. Being stored for years didn't do it any favors but some heavy grit sand paper, a sharpened bench knife, and a quantity of mineral oil and voila: Back to life and ready for use!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnWRQiHV5WjeLre1QWXbVcMYgdoM1LbgE6_hDntHwIdXB4y9mubEcpR6hVnAdU8ge43tthtkENnE6gDSC3L9VyKU2NYo95lUcBnMr6iugwCq0uovdQ_XaE4kFNWCeHbdcfAiP4a1COWQ/s1600/Pantry.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="blank"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnWRQiHV5WjeLre1QWXbVcMYgdoM1LbgE6_hDntHwIdXB4y9mubEcpR6hVnAdU8ge43tthtkENnE6gDSC3L9VyKU2NYo95lUcBnMr6iugwCq0uovdQ_XaE4kFNWCeHbdcfAiP4a1COWQ/s320/Pantry.JPG" width="160" /></a><br />
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Ikea to the rescue once more as far as storage space goes. Two glass-pannel bookshelves turned pantry and lighted glassware case! </div>
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<tr><td class="tr-caption" style="text-align: center;">I still geek out about finally having a brand new slide-in gas range! Gas convection, 4 top burner, convection bake/roast, proof and warm settings! Made a bit of a new years dinner on its first day.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDQwlDB4q6IESmkqjdCJWfATRioZ7sIIjPbgxq3eMPXHslmIlOUBYA1ghoTNPPQH9N4qcA7W_B6M0_EvEtgW84qY5UUizooctzO6LDg0WKtrcOs2fgFc51th6SxGd6YxYm7hmiY6XIVQ/s1600/nook2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDQwlDB4q6IESmkqjdCJWfATRioZ7sIIjPbgxq3eMPXHslmIlOUBYA1ghoTNPPQH9N4qcA7W_B6M0_EvEtgW84qY5UUizooctzO6LDg0WKtrcOs2fgFc51th6SxGd6YxYm7hmiY6XIVQ/s320/nook2.JPG" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The benches for the breakfast nook are done! All we need now is the table! See that morning sunlight!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Here we end with just a shot I really liked of the whole kitchen triangle!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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So that ends the tour for now. I want to end this return post by once again thanking everyone who has stuck with us through the long absence. Just as a little returning fanfare (and a bit as a goofy photography experiment thought up in a half-dream) I also made<br />
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Now get those aprons laced, ovens warmed up, pans seasoned, knives honed, and torches fueled up cuz' we're ready to jump back in!! See you all again soon!<br />
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<br />Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com1tag:blogger.com,1999:blog-7150552880900596298.post-85823692482885463552010-10-08T16:21:00.000-07:002011-03-02T11:24:30.690-08:00House Fix Update C! More pics from the kitchen buildJust thought I would toss out a few pics of the kitchen to date! Things are finally coming together as they should and we're on for being finished by winter. Hopes remain high... <br />
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The walls sheetrocked and primed then painted a nice cypress green</div>
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The chase that held the old cabinets. Straitening and wrapping them with pine planking </div>
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Lighting and a pull down extension cord for power on the central island</div>
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Just finished! Can lighting under the pine wrapped chase to light the counter and shelves</div>
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Finally in the home stretch it looks like! Next step: the tile floors. </div>
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Onward and upward!</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-84532206033022618002010-09-17T14:27:00.000-07:002011-03-02T12:22:48.833-08:00~Candied Amber~ The fastest growing and most delicious of semi-precious gemsCut to the kitchen, just days pre-gutting and still all clean and shiny (if a bit old...) I wanted to get one last recipe in before the chaos ensued but it had to be a good one. No plans had been made previous so I jetted off to the store real quick to see what might or mightn't spark some interest! Indeed something did...<br />
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<span style="color: #990000;">~Vanilla Bean Jewel Candied Kumquats~ </span></div>
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<a href="https://sites.google.com/site/ilikeprintablerecipes/home/candied-kumquats" target="_blank">Printable Recipe</a><br />
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<span style="font-size: x-small;"><i>Adapted from <a href="http://www.sprinklebakes.com/2010/06/chocolate-orange-pots-de-creme-with.html" target="_blank">Sprinklebakes'</a> Chocolate Orange Pots de Creme with Candied Kumquats</i></span>
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2 C Kumquats (roughly 10 oz)</div>
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1 C Water</div>
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1 C Sugar</div>
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2 Teaspoons Honey</div>
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1 oz Rum</div>
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1 Vanilla Bean<br />
~or~<br />
1 Teaspoon Pure Vanilla Extract<br />
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<i> Special Tools: Mesh Strainer</i><br />
<i> Medium Non-Stick Pot</i></div>
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Kumquats, silly name and all, are a wonderful little fruit. Shaped like a grape but tastes like an inside-out orange/clementine with a sweet rind and a sour, tannic, semi-pithy interior. One of my personal favorite things to bring on a road trip for sure! These little fellows are also quite versatile when it comes to culinary adventuring. From marinades to ice creams (pasteurized juice) you can always add a more complex orangey flavor for a spin on classic recipes.<br />
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This recipe is one of my all time favorite ways to use them and I think it really makes them shine as an accent to many both sweet and savory dishes!<br />
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Start by popping out the little green stems, either by hand or the edge of a paring knife then slicing them length-wise and cutting out the seeds. These seeds are, like any citrus seeds, quite bitter and can lend that same tannic, bitter mouth feel/flavor to the final product if you don't get them all. Don't worry if the fruit gets a bit rough looking in the process of seeding. It will plump up in the process of blanching and candying and they will return to their nice, rounded, grape-shape. <br />
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Once you've got all the fruit prepped for candying, we've got to blanch them to reduce the bitter (tannic) mouth-feel, bring out certain sugars and bring up colors to prevent dulling while cooking.<br />
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<i>Food Science Notes - <a href="https://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS8" target="_blank">Tannic Acid Chains</a> </i><br />
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To blanch your fruit properly, toss them in a pot and add just enough cold water to cover. Bring to a good boil for about 30 seconds then drain. Repeat this process two more times then rinse quickly and set aside.<br />
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~~~FOOD SCIENCE CONTENT~~~<br />
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Many, many cooking processes involve blanching the required fruit and or vegetables but what really goes on when we "blanch"? From a scientific standpoint, blanching is a process of quick immersion in rapidly boiling water then of immersion or rinsing in cold water all in order to inactivate certain enzymes that can harm the color, flavors, smells, and structure of the food. Often with fruit, blanching also destabilizes and washes out certain complex organic molecules (such as tannic acids) than can yield some fairly unpleasant flavors and mouth-feel. But lets go with vegetables for now...<br />
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Just as in our body, enzymes (highly complex protein catalysts) act to accelerate chemical reactions that break down, restructure and build organic molecules. In food, we worry less about building and more about damaging and reshaping<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjSqK_dlWobwmYUFiddRwqA2gfwsEacL_sRZ-Pu6Myu3k38bq8UQH-RzWT0cqTELcyP5A6DpUhf4QDxJ26AzHVGMW1SdPnAFbOlrVGcB9a1G3xUNs1AI825gZs-cyXgGcpHLfFB2jwlk/s200/2W7T_400x400.png" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An enzyme's tertiary structure</td></tr>
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Lets take one molecule involved in color of almost all vegetables and its foil: <a href="http://en.wikipedia.org/wiki/Chlorophyll" target="_blank"><i>Chlorophyll</i></a> and <a href="http://en.wikipedia.org/wiki/Chlorophyllase" target="_blank"><i>Chlorophyllase</i></a>. Chlorophyllase is an enzyme common in fruits and vegetables that acts to reshape the Chlorophyll molecule in a way that makes it water soluble. In this state, chlorophyll can be more easily affected by pH extremes that dull color or simply be dispersed into the cooking liquid. In blanching we both wash out certain macromolecules and acids at the same time <i><a href="http://en.wikipedia.org/wiki/Denaturation_%28biochemistry%29" target="_blank">Denaturing</a></i> the Chlorophyllase (destroying its functionality) via the boiling heat.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_XatyTsjpdeo/TJPbUwG5AkI/AAAAAAAAA0U/-iDpdaMYv3k/s1600/fallcolor.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" height="200" src="http://2.bp.blogspot.com/_XatyTsjpdeo/TJPbUwG5AkI/AAAAAAAAA0U/-iDpdaMYv3k/s200/fallcolor.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chlorophyllase is also partly responsible for fall color change</td></tr>
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So there we have food trial-by-fire so to speak... Blanching = heat + water = inactivation/removal via liquid of negatively influential protein macro-molecules = nice, pretty colors, scents, flavors, vitamin profiles in long-term stored food. SCIENCY!</div>
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~~~FOOD SCIENCE CONTENT~~~<br />
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Now that we've finished prepping and blanching let's make the syrup for candying. If you are going to use a vanilla bean, slice the bean length wise and scrape the seeds with the trailing edge of your knife.<br />
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Toss the seeds and the pod into the pot along with sugar, water, rum, and honey and bring to a boil over medium high heat. Boil, stirring occasionally to break up sugar lumps, until the liquid becomes clear then remove and discard the vanilla pod. Bring your hot syrup to a rolling boil, add the blanched fruit, then turn heat down to a slow boil.<br />
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Cook your fruit for about 15 minutes or until it becomes translucent. Never be afraid to taste it as it starts to loose opacity. You'll want to stop just tender enough for your liking. If you go too far, the fruit can begin to become mealy and over-soft. Yuk...<br />
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Drain your fruit with a mesh strainer into a heat proof container and conserve all that lovely syrup for later use. The wonderful byproduct of this recipe is vanilla kumquat simple syrup which of course can be used for all kinds of things from cake moistener to liquid sugar for sweet teas! The fruit itself can be canned via the boiling method along with a small amount of syrup and stored for about 9 months in a cool, dark place.<br />
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These little amber-like jewels are a wonderful addition to all kinds of desserts and savory dishes, especially ones involving chocolate or other bitter ingredients such as coffee ice cream, Tiramisu crepes, or even paired with a good pork chop or two. They're fun to play with so don't be afraid to try! You can add almost any kind of flavoring or whole spices o the recipe when you start cooking the sugar&water from vanilla beans to cocoa nibs and whole cloves. Keep on experimenting and as always...<br />
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<i><span style="font-size: large;">Enjoy!</span></i></div>
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<span id="goog_2051623832"></span><span id="goog_2051623833"></span>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-18357268411022178562010-08-24T13:00:00.000-07:002011-03-02T11:24:30.692-08:00Kitchen Update 2.0! Nearing Zero Level At Last!Been some time since I've had much to say here since I began the tear out of the kitchen. Time flies when your pulling down the house around you as the old saying goes... I though I would go ahead and post some of the pics of the kitchen remodel for anyone who might be interested. Almost at the absolute bottom level! Sneaking up on it:<br />
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Cruddy old paneling all removed and disposed of revealing 100 year old plaster </div>
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Stove pulled out and cabinets pulled for gas range 6" clearance!</div>
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Chase around ceiling opened up and ready for new recessed lighting!</div>
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Back wall ready for new switches/plugs/Sheetrock and final open shelving! </div>
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Just as a side note... interesting wiring never been replaced before... Need to have that fixed but ugh! Like some kind of Nonsense Poem for an instruction manual.</div>
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So that's where we are right now... crawling from the wreckage and ready to head back up toward finished kitchen! Visions of cedar lined lighting chases and new Ikea fixtures abound! </div>
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As far as food posts go: I have no kitchen still BUT my close friend is letting me use her kitchen so I will have some short posts coming up soon! </div>
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Thanks everyone for sticking with me through this remodel and thanks for reading! More to come with food and remodel fun!</div>
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<br /></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-39541137239454032622010-07-30T19:58:00.000-07:002011-03-02T11:24:30.695-08:00~Quick Update~ Kitchen Makeover EditionSo as of last weekend, my father and I finally started our kitchen destroying in the process of renovating it...<br />
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As I write this update, we've taken off two layers of linoleum floor covering: 1980's followed by 1950's creating a veritable cheapo-floor time capsule. Today we began installing the underlayment and ordered tile!<br />
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Alas, this work means not too many post for some weeks. Hopefully it will go fast and I will post as post can with help from some great friends who have offered kitchen space, but it may be slower than usual... I truly apologize for delays and I wanna thank everyone for sticking with me through this trouble!<br />
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Among following recipe posts, I'll definitely toss up some updates with pictures of the progress. Thanks again everyone for bearing with me!Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-60674321823023185262010-07-22T14:36:00.000-07:002011-03-02T12:21:27.470-08:00~Pizzaπr∙Round!~ At home alternative to expensive, delivery, pizza-like objectsWith the <a href="http://www.i-like-this.net/2010/04/tomato-madnesswalla-walla-summer.html" target="_blank">Tomato and Chevre Tarte Tartin</a> post, I was skirting the crusts of really pizza-like recipes. This time I thought I would go all the way and try my hand at copying one of my favorite things in the world: <a href="http://www.yelp.com/biz/the-cheese-board-berkeley" target="_blank">The Cheese Board</a>'s sourdough, thin-crust, goat cheese and tomato pizza! With my herb garden really rolling and the Farmer's Markets full to the brim with fresh, sun-ripened-sweet cherry tomatoes, the phrase "no time like the present" holds water... or olive oil as the case may be...<br />
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<span style="color: #990000;"><span style="color: #990000;">~Herb Tomato & Caramelized Onion Sourdough Pizza~</span></span></div>
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<a href="http://sites.google.com/site/ilikeprintablerecipes/home/sourdough-pizza"><i>Printable Recipe</i></a><br />
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<i><span style="color: #990000;">Crust:</span></i></div>
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1 3/4 C <a href="http://www.i-like-this.net/p/organic-levain-notes.html">Sourdough Starter</a><br />
2 Tablespoons Olive oil<br />
1 Teaspoon Salt<br />
1/2 Teaspoon Oregano or Marjoram<br />
1/4 Teaspoon Basil<br />
1 Small Clove Garlic<br />
1 1/2 C AP Flour<br />
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<i style="color: #990000;">Toppings:</i><br />
<i>Caramelized Onions:</i><br />
2 Large Sweet Yellow Onions<br />
1 Tablespoons Olive Oil<br />
1 Tablespoon Balsamic Vinegar<br />
1.5 Tablespoons Dark Brown Sugar<br />
1 oz Butter<br />
<i>Slow Roasted Cherry or Plumb Tomatoes:</i><br />
10-12 Cherry or Plumb tomatoes<br />
2 Tablespoons Olive Oil<br />
1 Teaspoon Chopped Oregano<br />
1/2 Teaspoon Chopped Basil<br />
Ground Black Pepper<br />
Salt<br />
Garlic Infused Olive Oil<br />
10-12 oz crumbled Chevre cheese<br />
8-10 Baby mozzarella<br />
Finely Chopped Fresh Thyme and Oregano<br />
Black Pepper<br />
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<i>SPECIAL TOOLS: Pizza Pan or Stone</i><br />
<i> Cast Iron Skillet </i><br />
<i> <a href="http://en.wikipedia.org/wiki/Peel_%28tool%29" target="_blank">Pizza Peel</a> or Large, Thin Cutting Board or Cookie Sheet</i><br />
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<i>Yield - 1 Large Pie (8 to10 servings)</i></div>
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Preheat your oven to 350f. Preheat your pizza stone (if you plan to use
one) on the lower rack of the oven to allow one free rack near the top
for roasting.<br />
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<i> </i></div>
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This recipe is my first foray<i> </i>into the world of at home pizza making, but with the help of my culinary school notes I feel it turned out well. The trick with a sourdough crust is getting it thin enough because the sourdough starter can make it rise more that I at least had predicted... All in all a minor issue but one to keep in mind. Of course you can omit the herbs or substitute any spices you want to try! Lets get going!</div>
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Begin by separating herb leaves and chopping them as fine as you like. Remember that with stronger spices (like marjoram and oregano) the finer you chop and mince, the more cut surface area you have exposed to the other ingredients and the stronger the flavors will be. Mince garlic fine and combine with olive oil and herbs in a small bowl to "steep" covered for about 10 minutes at room temperature. <br />
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Thoroughly combine flour, salt and sourdough starter in a large bowl then add your herb olive oil and stir with the hands until it comes together and forms a slightly sticky ball. Add a small amount more flour if needed. It shouldn't cling to the fingers too much but will be slightly tacky. Turn the lot out onto a well floured work surface and knead a few times just to get an even consistency, then wrap in plastic and let sit at least 30 minutes in the fridge. Don't knead too much or you run the risk of bready, overly chewy crusts...<br />
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While that chills out for a bit, lets get to getting on the toppings! You can use any combination of these you like but this is my recommendation based on an educated guess at the cheese boards recipe!<br />
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First for the tomatoes! Cut them in half and toss with salt, pepper, oil and herbs. Distribute them evenly in your cast iron skillet and roast at 350f for 1.5 hours or until just before done as they will bake further on the pie. You can also roast quickly at 425 for about 30 to 40 minutes if you're in a hurry but be mindful that this method doesn't develop the sugars as well, so they will be less sweet.<br />
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While the tomatoes are roasting, start caramelizing your onions. Skin your onions and slice them in half, then into strips. Place along with olive oil into a large skillet and cook slowly over low heat, stirring gently all the while until they become transparent and start to turn golden. This may very well take up to an hour but don't be tempted to turn up the heat prematurely. I always get a high stool to sit on, put on Beethoven's 9th symphony and make a time of it.<br />
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<i>~ FOOD SCIENCE NOTES: <a href="http://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS1" target="_blank">Pyrolysis</a> acting in caramelization of sugars in the onions</i><br />
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Once the onions smell sweet and have a nice, even golden color, turn up heat just slightly and add butter, brown sugar and balsamic vinegar. Cook further until the onions have absorbed most of the liquid and the remaining syrup is thickened and very sweet. I use quite a bit of balsamic but if you aren't as big of a fan as of it as I am, you can easily cut the amount in half.<br />
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Now that most of the hard work is done, its pizza time in earnest! If you slow roasted the tomatoes, turn up your oven temperature to 400f. Remove your pizza dough from the refrigerator and let stand 10 minutes to take off the chill then punch down into a fairly flat circle. Toss or roll out until its just under 1/8" thick and place on a well floured pizza peel or baking sheet to work. The coarser the flour the better for this.<br />
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Rub the tossed pie with olive oil and minced garlic. Top with caramelized onions and herbs then add tomatoes, Chevre and mozzarella cheeses however you like it. Season with a small amount of black pepper and bake on your pizza stone or pizza pan 15 - 18 minutes until the cheese is melty and the crust is golden brown!<br />
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Pizza is one of those recipes that can be easily compared to many household chores... it can seem intimidating but once you get yourself going on it its a lot of fun and can be much simpler than it seems. Pizza dough also just happens to be one of the most versatile things in the culinary world! Once you have pizza dough, you can add practically anything you like to it and it will turn out great! You can even make a sweet pizza by adding honey, cinnamon, and lots of Raisins and apples to a plain flour/water crust! As always, don't go taking my word for it! Go and have fun with it and experiment, experiment, experiment! <br />
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</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com2tag:blogger.com,1999:blog-7150552880900596298.post-36195293821594231622010-07-18T13:40:00.000-07:002011-03-02T12:18:51.887-08:00~Onion's Day Out~ Walla Walla Onion Festival Farmer's Market Extravaganza!This last Saturday was the not only the Farmer's Market but the Walla Walla Sweet Onion Festival on downtown Main st. Despite roaring Walla Walla valley July sun really rolling up its sleeves and getting down to business, it was drowned out by the roar of the crowds of local and visiting folks gathering for the festivities. Live music, great food, hot sun, cold drinks and all kinds of fresh, local produce make for quite a day out! Here are just a few of my favorites from my visit!<br />
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Gotta make mention of all the wonderful produce first and foremost! Beautiful local rainbow chard at half price right when I arrived! One of my favorite things from when I was small and the only way I would eat vegetables (according to my mom) was steamed chard with lots of onions and bacon!<br />
Fresh local Oregon strawberries, blackberries, loganberries, sylvan berries, marionberries raspberries, blueberries, gooseberries, black currants, red currants... Only berries that I didn't really see this time (and sadly so) were black caps. Win some, lose some I guess... but I'll count this week in the big win column!<br />
Also picked up a seedless Hermiston-grown watermelon and a few little jewel sweet cantaloupes (from Bellinger Farms) for a little summer punch later on... more on that later I promise.<br />
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You'll find no bigger fan of high quality apple cider than me any day of the week but I often shy away from flavored ciders natural or no. They often take away from the apple too much but that isn't the case with <a href="http://www.sheffieldcider.com/" target="_blank">Sheffield Cider's</a> <i>Cherry</i> blend, heirloom apple cider! </div>
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Subtle and fresh with a tangy "cherry pie" flavor tone (from tangy pie cherries of course!) Sheffield's also makes an apply <i>Classic Sweet</i>, a slightly more tannic <i>Vintage Dry</i>, and a fresh harvest grape and apple cider called <i>Harvest Crush</i>. Check it out and you'll be glad you did. </div>
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Another can't miss at the regular farmers market is Stone's Throw Farm's booth. Located just a few miles out of town on Frog Hollow rd, Stone's Throw focuses on growing both their farm and all their produce using local, sustainable, honest practices and materials with heirloom and seed saver stock.</div>
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Just getting their orchard up and running, this year they're offering delicious raw juice for thirsty market goers. With any combination you like of loads of apple, carrot, beets, and fresh ginger, raw juice lovers and folks just searching for a healthier alternative to soda or sugary lemon drinks will not have far to look!</div>
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Last but by far not least was a little trip to satiate my love of cheese! I'm not gonna deny it... <a href="http://monteilletcheese.com/" target="_blank">Monteillet Fromagerie</a>, the first true farmstead fromagerie in the Walla Walla area, creates artisan cheeses from a blend of high butter-fat, pasture-fed Freisan-Lacaune sheep and Alpine Goat milks, ensuring the creamiest, most flavorful and of course additive free end products.</div>
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While browsing and making my choice, I sampled 3 different cheeses from Monteillet including a paprika crusted subtle, tangy, tender-soft cheese; a <i>Larzac</i> nutty, semi-soft cheese divided by a layer of grape leaf ash; and (I think my favorite) a mild, earthy, soft, D'affinoise-like creamy <i>Cardabelle Chevre</i>!</div>
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These and so many other taste treats, along with as many skilled local musicians, potters, painters, and other craftsmen, all come together for a definite good time! Summer inferno be damned! If you're in Easter Washington and it's summer time, stop by. I don't suspect you'll be disappointed!</div>
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<i> </i></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-66269573559838365182010-07-11T18:53:00.000-07:002011-03-02T13:12:09.140-08:00~Choco-Nanner Cup... Breads~ Chocolate banana flavor for summer fair season!So it seems like chocolate banana is the flavor combo of the season on a LOT of blogs, with all the local fairs and festivals and their chocolate dipped banana sensations. I personally have had a long time love for that blend so I went in for making my own variation on a classic with a touch of early childhood nostalgia: Honeybutter+Peanutbutter sandwich spread goodness!<br />
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~Chocolate Banana Cupcakes with Honey Peanutbutter Buttercream~</div>
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<i><a href="http://sites.google.com/site/ilikeprintablerecipes/home/coco-nanner-cupcakes" target="_blank">Printable Recipe</a> </i></div>
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3 Mashed Old or <a href="http://www.i-like-this.net/2010/05/bread-by-any-other-name-banana.html#roasting" target="_blank">Roasted</a> Bananas</div>
3 Eggs, lightly beaten<br />
1/3 C Melted Butter<br />
1/3 C Water<br />
1/4 C Vegetable or Canola Oil<br />
1 1/3 C Cake Flour + 1/3 C Non-Dutch-Processed Cocoa<br />
1 C Bakers Sugar<br />
1 Tsp Baking Soda<br />
1/4 Tsp Baking Powder<br />
1/2 Tsp Salt<br />
1/2 Tsp Fresh ground Cinnamon (3/4 Tsp pre-ground)<br />
1/4 Teaspoon Ground Nutmeg<br />
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<a href="http://www.i-like-this.net/2010/07/pbhb-c-and-b-again-truly-mouthful-by.html" target="_blank">Peanut Butter and Honey Butter Cream</a><br />
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<i>SPECIAL TOOLS: Cupcake Pan</i><br />
<i> Paper Cupcake Pan Liners </i><br />
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Two-parter this time! You can always use whatever frosting you like but this <a href="http://www.i-like-this.net/2010/07/pbhb-c-and-b-again-truly-mouthful-by.html" target="_blank">Peanut Butter and Honey Butter Cream</a> is one of my favorites! You can even use a banana buttercream (great stuf btw) if that sounds better. The one problem I had was that my kitchen was a tiny bit too warm near the end of the </div>
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Lets get started with the cakes!</div>
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Start by preheating your oven to 350f unless you are going to roast bananas ahead of time. If you do roast them, follow <a href="http://www.i-like-this.net/2010/05/bread-by-any-other-name-banana.html#roasting" target="_blank">roasting</a> instructions then turn your heat down and let the oven cool while you prepare the batter. I like to roast them especially when making a chocolate banana recipe as I think the "roastedness" complements the cocoa flavors!<br />
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<i>FOOD SCIENCE NOTES: <a href="http://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS8" target="_blank">Tannic Acid Chain Oxidation </a></i><br />
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In a large bowl mash Bananas then add beaten egg, water and oil as
needed. You can add less or more oil and egg yolk as you like here where more will give you a more cakey crumb and less will give you a more bready or brownie-like consistency. Speaking of...<br />
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~~~FOOD SCIENCE CONTENT~~~<br />
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Guess its been a while since I talked about something new here! Only so many different common food science issues I guess but there are always more if you look deeper!<br />
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When it comes to cakes, especially sponge cakes, we want fluffy, light, flavorful crumb. The true trick to getting what we want is a finely played balancing act between sugars, flour, eggs, fats and liquids.<br />
Sugar to fat ratios are important in forming air bubbles for leavening through creaming but uneven ratios can cause the butter to melt too slow or too quickly giving you too much or not enough leavening. <br />
Excess sugar, more importantly high sugar to egg/flour ratios, can also interfere with protein structure formation, yielding a crumb that is too tender to hold its own weight after the initial rise in the hot oven and collapses into an undercooked puck... bleh.<br />
Fat to egg protein ratios are also integral to proper crumb. As fat acts to tenderize, keeping the eggs (as well as flour) from forming excessively long and complex protein networks, the eggs act to keep the fat emulsified, preventing dougeyness and large air runs/pockets....<br />
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*WHEW*<br />
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As simple as a cake may seem, there are a LOT of factors, all balancing each other and maintaining cakey-delicious equilibrium! Like a delicious chemical equation. Bet you'll never be able to look a cupcake the same way again... and if so, I feel I've done my job!<br />
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~~~FOOD SCIENCE CONTENT~~~<br />
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Whisk to oil, eggs, banana to blend thoroughly then whisk in butter and set aside on room temp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dGkosqDL7aTom7mt08t_OFVqITdi8kq2GivTzo39AHgr9ZR7aslsvUWdfzoh2TDFf8PE3XzvQDXM-JbjDYj039_82-serE2Ciup8UtrYDMf-9qZhwXCa_PBDaSb6pRyZd-gUTywKMrc/s1600/cocoamix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dGkosqDL7aTom7mt08t_OFVqITdi8kq2GivTzo39AHgr9ZR7aslsvUWdfzoh2TDFf8PE3XzvQDXM-JbjDYj039_82-serE2Ciup8UtrYDMf-9qZhwXCa_PBDaSb6pRyZd-gUTywKMrc/s320/cocoamix.JPG" /></a></div>
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Twice sift flour, sugar and cocoa to be sure its all evenly distributed. Be sure to sift thoroughly whenever using large amounts of unsalted cocoa, especially non dutch-processed as it likes to clump and there's no joy in a clump of dry/burnt/bitter cocoa in the middle of a cupcake or cookie. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCAz_QEuJMHwHiTId8OvlhyCF2HCMbpoJ8y8nWiE5BFcyfArXIE_kW5TPt896ZOB802-NJOuFVTa1HtgG3g7gIOnDfp9hqEANJLvmBo2BlY8C7O3LBcFK0BHD7hKNCr4U0KJcvE082-o/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCAz_QEuJMHwHiTId8OvlhyCF2HCMbpoJ8y8nWiE5BFcyfArXIE_kW5TPt896ZOB802-NJOuFVTa1HtgG3g7gIOnDfp9hqEANJLvmBo2BlY8C7O3LBcFK0BHD7hKNCr4U0KJcvE082-o/s320/IMG_0032.JPG" /></a></div>
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Stir together spices, baking soda, baking powder and salt then sift everything once more. I like to blend these together then add them to the other dry ingredients to guarantee a more even distribution. Like taking all the hearts out of a deck of cards then shuffling them back in evenly but far less illegal.<br />
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Add dry ingredients in two parts, whisking to blend completely after each addition. Don't worry if it looks a bit lumpy from the bananas. Any lumps will bake out as heat softens all the ingredients. Fill cupcake pans 2/3 full for proper rising room and even heating... Enter the most troublesome part of cupcake baking: Filling the cups evenly and without getting batter everywhere. My own answer to the problem is simple and I suppose apt in its scientific approach.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_WMT12v6_s-rwf_-TfXp3S3ENCBZUYPm4pdX6TWYCFeFs1m9U2fAWaJrHUSu1sd9grGTgOujjlhdCvEPwdHqnk4Jt31aJfFFFVO6Kr7tIi_gRObSO_cIccnLWTWQE7Lnan0f_sRYNPQ/s1600/mixedcocoanannerbase.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_WMT12v6_s-rwf_-TfXp3S3ENCBZUYPm4pdX6TWYCFeFs1m9U2fAWaJrHUSu1sd9grGTgOujjlhdCvEPwdHqnk4Jt31aJfFFFVO6Kr7tIi_gRObSO_cIccnLWTWQE7Lnan0f_sRYNPQ/s200/mixedcocoanannerbase.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKlw6e7dUxz9an587xmVlUnsnBi4ItPnv4-U5uDe3ci7qZF5QzZ0wr4mOC2xG9uHe2LYqP0DD4nPUUt-btipoglkjzxkxCgtEAbvOVd1Ww2ZzW8uwUlkZp2X_xuNvrdDeyQVAjmt5zdQ/s1600/fillingtools.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKlw6e7dUxz9an587xmVlUnsnBi4ItPnv4-U5uDe3ci7qZF5QzZ0wr4mOC2xG9uHe2LYqP0DD4nPUUt-btipoglkjzxkxCgtEAbvOVd1Ww2ZzW8uwUlkZp2X_xuNvrdDeyQVAjmt5zdQ/s200/fillingtools.JPG" width="180" /></a></div>
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Whilst fiddling around aimlessly I found a type of <a href="http://www.amazon.com/Catheter-Tip-60-CC-Syringe/dp/B0002YFRBG/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1278814846&sr=1-2" target="_blank">veterinary saline syringes</a> that really fit the bill, having graduated cylinders for even measuring and long, wide-mouth tips fit for extruding even the thickest of cake batters. With this method, I ended up filling the cups with about 60cc (or about 1/4 C) of batter.<br />
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Bake 15-20 minutes, rotating the pans half way through, until a
tooth pick inserted into the middle comes out clean. De-pan and cool
on a wire rack before frosting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mMJ_gqI3z8zDOZ9Xat0ZnnBAS_jBCj-bj9NscsLZyoMCjKk6FGqDE9vfPxToPbrVemWxNJ1x5d82q6bRKhq4fVvL_NBb1wr1n6Bp1IeWJUHCGzNbfNutgbnnlN0rXs-VeMFlILiTznc/s1600/cupcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mMJ_gqI3z8zDOZ9Xat0ZnnBAS_jBCj-bj9NscsLZyoMCjKk6FGqDE9vfPxToPbrVemWxNJ1x5d82q6bRKhq4fVvL_NBb1wr1n6Bp1IeWJUHCGzNbfNutgbnnlN0rXs-VeMFlILiTznc/s320/cupcake.JPG" /></a></div>
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These little cakes have a versatility in what you can add to them as well as what you can put on them that comes from the original banana bread as well as the cake-like variation. You can frost these with almost anything whether it's berry buttercream paired with the chocolate, banana cream, peanut butter cream with the banana, or even double up on the chocolate with a ganache frosting or simple glaze. They can even be made to act like muffins, just tossed in the oven then sliced with butter or jam or even dipped in coffee for a breakfast treat! Don't let me keep you! Go on and try it and see for yourself!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_WX3qLe73Jyxg8_Irs7rN3W1rbL0Mm6mk8pu5FcGUnDI86-p9QziWy_ppH4w8Wu8dtxWSr5m7J5oTfsg9L180FA6xTIRNRrfb3xUIfvGbc6SZY61x3uE0F0upkR1PWGsmWNon2ZSE0k/s1600/pbcupcake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_WX3qLe73Jyxg8_Irs7rN3W1rbL0Mm6mk8pu5FcGUnDI86-p9QziWy_ppH4w8Wu8dtxWSr5m7J5oTfsg9L180FA6xTIRNRrfb3xUIfvGbc6SZY61x3uE0F0upkR1PWGsmWNon2ZSE0k/s320/pbcupcake3.JPG" /></a></div>
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<i><span style="font-size: large;">Enjoy!</span></i></div>
<br />Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com2tag:blogger.com,1999:blog-7150552880900596298.post-84160224717484681142010-07-11T18:45:00.000-07:002011-03-02T13:12:09.145-08:00~P,B,H,B, C and B Again~ Truly a mouthful by any definitionHere we have an old favorite of mine turned retro-nouveau butter cream! One of my personal favorites from my preschool lunchtime days is still honey peanut butter so why not put its delicious sweet-salty-nutty harmony through its paces and make some butter cream! <br />
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<i><span style="color: #990000;"> </span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRRB-m55jG101KTft1xwZTD7wPZWZaG0eAcjbY5c8ROPCi_wvpIWJhf7uRo6qjV9lr0Gd8qvtECqFZlVSbosR-eZaMWesMIZiEGFv-99prf4d80v0a00UlejJwlWyKr_zXlfLvTYB9x8/s1600/pbcupcake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRRB-m55jG101KTft1xwZTD7wPZWZaG0eAcjbY5c8ROPCi_wvpIWJhf7uRo6qjV9lr0Gd8qvtECqFZlVSbosR-eZaMWesMIZiEGFv-99prf4d80v0a00UlejJwlWyKr_zXlfLvTYB9x8/s320/pbcupcake3.JPG" /></a></div>
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<i><span style="color: #990000;">~Peanut Butter Honey-Butter Butter Cream~</span></i></div>
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<i><span style="color: #990000;"><a href="http://sites.google.com/site/ilikeprintablerecipes/home/coco-nanner-cupcakes/honey-peanutbutter-buttercream" target="_blank">Printable Recipe</a> </span></i></div>
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6 Egg Whites</div>
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Pinch Cream of Tartar</div>
Pinch Salt <br />
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1 3/4 C Baker's Sugar</div>
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1/2 C Cold Water</div>
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16 oz Unsalted Butter</div>
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4 oz Creamy Peanut Butter</div>
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1 Tablespoons Honey</div>
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1/4 Teaspoon Vanilla Extract</div>
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<i>SPECIAL TOOLS: Counter Top Mixer</i></div>
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<i> Candy Thermometer</i></div>
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<i> Pastry Brush</i></div>
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<i><b><span style="color: #990000;">NOTES</span></b> - <b>It is important that you have a fairly cool work </b></i><br />
<i><b> space to make
this recipe, as a hot ambient temp </b></i><br />
<i><b> can cause the butter to
melt and cause the end </b></i><br />
<i><b> product to become thin and unstable.
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Some may note that this is an Italian Meringue Butter Cream recipe and as such is the most touchy of all the butter creams... Even if it is, I will stand by it through thick and thin because it really does yield the lightest, fluffiest, creamiest frosting of all time. Here are a few <a href="http://en.wikipedia.org/wiki/Buttercream" target="_blank">other butter cream types</a> including American (the simplest and easiest) and French (a cooked egg white frosting.)</div>
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Enough talk! Lets get some butter cream going! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmx_Es58gVz-zBzPgXBBuRjGdY_yGhoYubodEEAH0z0Ig9oPfl0kHRsgX26Xphm3rgYtyl6_TOFoVSm__nYenJ20YLBFiMBHRT9sJjhHhxU9XAIspVY_5rn7Zg1htREFOt34tjz4kCds/s1600/butterbase1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmx_Es58gVz-zBzPgXBBuRjGdY_yGhoYubodEEAH0z0Ig9oPfl0kHRsgX26Xphm3rgYtyl6_TOFoVSm__nYenJ20YLBFiMBHRT9sJjhHhxU9XAIspVY_5rn7Zg1htREFOt34tjz4kCds/s320/butterbase1.JPG" /></a></div>
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First make sure all of your ingredients are at room temperature (aside from the water for the hot sugar.) This is a very important part of any semi-soft or custard like recipe as temperature variations can cause...</div>
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~~~FOOD SCIENCE CONTENT~~~</div>
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well... not cause food science content... well! Maybe it does... Yes. It can cause this but only in blog form on the Internet. OK...</div>
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Temperature variations are very important in cooking. All the physics of the actual <i>cooking</i> cooking can be boiled down to "Heat" in the thermodynamic sense of the word. Heat is flow of thermal energy between multiple mediums at different temperatures in order to achieve a uniform temperature in both. This rate is also affected by thermal conductivity of the two media. When we cook, its less about how hot something is and more about the difference in temp as cooking occurs when heat flow is greatest not when temperature is greatest. </div>
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<span style="font-size: x-small;">Dry Ice chunks can burn like hot metal skillet</span></div>
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<span style="font-size: x-small;">(Photo - Mark S, Wikipedia Commons)</span></div>
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This distinction is most easily made via dry ice: at almost -110f, it is a full 200f different from your skin and can burn just like burning hot skillet.</div>
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In recipes that require quick cooking of high-fat and/or high-protein via hot sugar syrup or other hot liquids, this physical science principle comes into play in a big way. If you expose 38f-cold-from-the-fridge ingredients to 212f-240f scalding hot liquid, the extreme differences can cause a number of unpleasant effects including seizing/curdling fat, sugar and protein. </div>
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In Italian meringue butter cream this means not soft and creamy with evenly cooked egg and stable sugar crystallization but lumpy and gloppy with "sweet-scrambled" eggs and hard, potentially sharp sugar beads. Not really what comes to mind when you think of meringue...</div>
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So keep in mind that sometimes, you should leave the groceries on the counter! Might help out here and there... Temperature stable ingredients = creamy smooth and sweet results!</div>
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~~~FOOD SCIENCE CONTENT~~~</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjWikzBIw3Dy8IusmOAjFki6WTq66WnCtfoUkBehY6XO8lfolTq3nP-gDQqK6EAX2Z1CrvK_-8JbSmAIK1PISqV-KCNwWBdQ223e7Juj_eGezPx1zPNWv0TUXRpWSk38VN3G9_Zacoy8/s1600/peanutbutterandhoney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjWikzBIw3Dy8IusmOAjFki6WTq66WnCtfoUkBehY6XO8lfolTq3nP-gDQqK6EAX2Z1CrvK_-8JbSmAIK1PISqV-KCNwWBdQ223e7Juj_eGezPx1zPNWv0TUXRpWSk38VN3G9_Zacoy8/s320/peanutbutterandhoney.JPG" /></a></div>
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First you'll want to make your butter base for the fat content of the frosting. In a large bowl or food processor, cream butter until its nice and fluffy. Add your honey and peanut butter and blend until smooth then set aside at room temp until you're ready for it. </div>
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Now for the meringue!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLriW1AStHWW4jSys8NvrKjc1VP4vZPCvOfgIeOC1SUejT3LUsaGBxYlpTWmv5r81Z7kyvcb3yXmX8oYNBcusKzTSaecxA9p9CbG_TvkZTv4kLmiiTzFyJBz1EAqeCtK6et7VGPjJK-g4/s1600/eggwhites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLriW1AStHWW4jSys8NvrKjc1VP4vZPCvOfgIeOC1SUejT3LUsaGBxYlpTWmv5r81Z7kyvcb3yXmX8oYNBcusKzTSaecxA9p9CbG_TvkZTv4kLmiiTzFyJBz1EAqeCtK6et7VGPjJK-g4/s320/eggwhites.JPG" /></a></div>
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Separate your egg whites and put them, along with the cream of tartar and salt into the bowl of your stand mixer with a whisk attachment. Start the mixer on medium low speed just to keep things moving and mixed and to prevent the eggs and dry goods from skinning over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6gibyHCp7d6iZ43UekzA0mUBi7wA3zloq2sATbKxhHjzKsYbDMdXHCcQ3nKZgrJZBVKK2lGwmhAuMQXdv2gaDbYPrbm771QM3pJCJmv_wLOS4lLgFkOa7ZD9RfSyWsgB_r9AVerSjMo/s1600/bubblessugars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_balnk"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6gibyHCp7d6iZ43UekzA0mUBi7wA3zloq2sATbKxhHjzKsYbDMdXHCcQ3nKZgrJZBVKK2lGwmhAuMQXdv2gaDbYPrbm771QM3pJCJmv_wLOS4lLgFkOa7ZD9RfSyWsgB_r9AVerSjMo/s320/bubblessugars.JPG" /></a></div>
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In
a medium sauce pot over medium high heat candy thermometer in tow, start cooking your sugar for the meringue. As always, keep a pastry brush with water nearby to brush down the sides of the pot to prevent crystals forming! Once the sugar reaches 240f on a candy thermometer, douse the bottom very quickly in cool water just to
stop cooking.<br />
Turn up the mixer speed on your egg whites to medium
speed and slowly trickle in the hot sugar, being careful to not get
sugar syrup on the whisk wires (to prevent hard sugar chunks.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugeOeMN5M1k43SH1YsoL8pX19tD5P-kACEsdnsLzyCEPhSPlKLe-0TMOs1eP0MlGdrk0sgcZn7hOP_t6X9NEKEdne89p60Jcckkfl2Uofb2UzH3LuLk2jfGJxiF0nVzE8GjewjmsD3JM/s1600/meringue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugeOeMN5M1k43SH1YsoL8pX19tD5P-kACEsdnsLzyCEPhSPlKLe-0TMOs1eP0MlGdrk0sgcZn7hOP_t6X9NEKEdne89p60Jcckkfl2Uofb2UzH3LuLk2jfGJxiF0nVzE8GjewjmsD3JM/s320/meringue.JPG" /></a></div>
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Once
all the syrup has been added, turn up the speed and whisk on high until
the mixture has reached firm peaks and is completely cooled to room
temp. Don't give in to impatience or worry about over-whipping here because too much leftover heat from the sugar can melt your butter and ruin the butter cream!<br />
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Once your meringue is cooled turn the speed down a bit to medium speed and start adding your peanut butter mixture to the meringue a tablespoon at a time. As you incorporate more fat, the meringue base will begin to deflate but don't worry as it will come back in the end! Once all the fat is incorporated, turn up the mixer speed to high until light and fluffy<br />
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<i><span style="color: #990000;"> </span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRRB-m55jG101KTft1xwZTD7wPZWZaG0eAcjbY5c8ROPCi_wvpIWJhf7uRo6qjV9lr0Gd8qvtECqFZlVSbosR-eZaMWesMIZiEGFv-99prf4d80v0a00UlejJwlWyKr_zXlfLvTYB9x8/s1600/pbcupcake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRRB-m55jG101KTft1xwZTD7wPZWZaG0eAcjbY5c8ROPCi_wvpIWJhf7uRo6qjV9lr0Gd8qvtECqFZlVSbosR-eZaMWesMIZiEGFv-99prf4d80v0a00UlejJwlWyKr_zXlfLvTYB9x8/s320/pbcupcake3.JPG" /></a></div>
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<i><span style="font-size: large;">Enjoy</span><span style="font-size: large;">!</span></i><i><b><br /></b></i></div>
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<br /></div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com0tag:blogger.com,1999:blog-7150552880900596298.post-62683672326443940902010-06-28T13:25:00.000-07:002011-03-02T13:12:09.150-08:00~Creamy Sweet & Tangy Sharp~ Most delicious contradiction everOne thing (or maybe a few things) I miss about living in the Bay Area is all the great food I knew exactly where to find. One of the rights of passage about living in an urban area is finally learning all the great places to eat and being able to call them to mind without a yellow book. One in particular is <a href="http://www.themenupage.com/ochame.html" target="_blank">O Chame</a> on bustling 4th street in west Berkeley. I try to go every time I'm in the area for all the wonderful dishes! One that I will never forget nor have I ever seen elsewhere is a Caramelized Balsamic Vinegar Ice Cream! I've been trying to figure out the recipe ever since I knew how to make creme anglaise... Food copy skills don't fail me now:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpKiAIuOlA4ef781qHEFzJpOo1heXj8VUv9lGIAsYOJmalZbnv8YGVZjkanvHmBq0DNlemlRcdzZiUL7aDDAI79A5yxInQewyd_3j6ekKJcFLAxUJJhMQsPRYdrzra4nQzPzjckJ1_Wo/s1600/balsam4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpKiAIuOlA4ef781qHEFzJpOo1heXj8VUv9lGIAsYOJmalZbnv8YGVZjkanvHmBq0DNlemlRcdzZiUL7aDDAI79A5yxInQewyd_3j6ekKJcFLAxUJJhMQsPRYdrzra4nQzPzjckJ1_Wo/s320/balsam4.JPG" /></a></div>
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~Caramelized Balsamic Vinegar Gelato~</div>
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<i><span style="font-size: small;"><a href="http://sites.google.com/site/ilikeprintablerecipes/home/caramelized-balsamic-vinegar-ice-cream" target="_blanlk">Printable Recipe</a></span></i></div>
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<span style="color: black;">1 1/2 C Superfine Sugar </span><br />
<span style="color: black;">4 1/2 Tablespoons Aged Balsamic Vinegar </span><br />
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<span style="color: black;">6 Large Egg Yolks </span><br />
<span style="color: black;">1 3/4 C Whole Milk </span><br />
<span style="color: black;">1 C Heavy Whipping Cream </span></div>
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<span style="color: black;"><i>SPECIAL TOOLS: Large Metal Bowl</i></span></div>
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<span style="color: black;"><i> Deep Sauce Pot x2</i></span></div>
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<span style="color: black;"><i> Fine Mesh Strainer</i></span></div>
<div style="color: #990000; text-align: left;">
<span style="color: black;"><i> Ice Cream Maker </i></span><br />
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<span style="color: black;"><i>Yield - Roughly 1 Quart</i></span><br />
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<span style="color: black;">This is pretty basic recipe but it's made using a much different method. The usual sugar in the finalized creme anglaise isn't added with the eggs, but is made into a caramel and added last before the final straining. A roundabout method some would say, but the end result is very much worth the effort!</span><br />
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<span style="color: black;">Start by making the custard base. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzODSVV8q63jlVY6qibyHBGIdZFg54j5DarE7AMxXN78DCcYnoptPDP27-MDq7O3LuYR2w9_OszXMTXEdKI1Oy0rxGc6dH49eSC_cZtbR1MUeXjn_eT9W6sgS0NgQF-wzC1S0P0xdUq8/s1600/eggscream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzODSVV8q63jlVY6qibyHBGIdZFg54j5DarE7AMxXN78DCcYnoptPDP27-MDq7O3LuYR2w9_OszXMTXEdKI1Oy0rxGc6dH49eSC_cZtbR1MUeXjn_eT9W6sgS0NgQF-wzC1S0P0xdUq8/s320/eggscream.JPG" /></a></div>
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Place a pot of water on medium low heat to simmer for a double boiler. The wider the better here because when you go to cook over it, especially when cooking fragile things like eggy custards, you'll want to distribute the heat over a wider area and thus reduce the risk of burning/over cooking.<br />
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Heat cream and milk in a medium sauce pot until you get a light scald then remove from heat. Whisk eggs and 1 Tablespoon (to help in the custard forming) of your sugar in a large metal bowl. Temper hot cream mixture SLOWLY into eggs just a small bit at a time for the first half, stirring all the while to bring the temperature of the two liquids closer together and prevent burning. Add the rest slowly, whisking to combine thoroughly as you go.<br />
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Place the egg and cream/milk mixture over your double boiler pot and cook about 10 minutes, scraping the bottom and sides constantly with a rubber spatula, until it begins to thicken. The mixture should cling somewhat to the spatula and will hold a line made with your finger. Depending on the thickness and shape of the pot and the bowl this may take some time but don't be tempted to crank up the heat as too much heat can boil the mixture and curdle the egg in the liquid (sweet scrambled eggs.) Strain through a fine mesh strainer to remove any bits of overcooked egg or cream then place in a vessel and into the fridge<br />
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Next Make your balsamic Caramel: <br />
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To make the caramel, place your sugar in a deep sauce pot over medium high heat to melt and cook. You can add a TINY amount of water to help it along but in this case, less is more. Keep a pastry brush and glass of water handy to brush down the sides to prevent crystals forming. Try not to stir but you can swirl the pot gently to aid in even melting. Try not to do this if you don't absolutely have to.<br />
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Heat the sugar until it melts and just begins to go golden. Working quickly, douse the bottom of the pot in cold water and pour in your vinegar. You can add less vinegar or more vinegar Swirl to mix and slowly pour into your cream base, stirring all the while to prevent overheating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eVWl6eIw1Yj7088gbAtAFXVGEELrpYhpupH8_DjxSyjRJqxcb0O19FX_J7ilNsfNiu5wTHTBou3kgcJnzF2Lu8cNp4PpzANXf9Q2uOmV1Bzaz7imADyPzRoSRv7yEYvwWfmbWsTyImQ/s1600/Balsamicswirl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eVWl6eIw1Yj7088gbAtAFXVGEELrpYhpupH8_DjxSyjRJqxcb0O19FX_J7ilNsfNiu5wTHTBou3kgcJnzF2Lu8cNp4PpzANXf9Q2uOmV1Bzaz7imADyPzRoSRv7yEYvwWfmbWsTyImQ/s320/Balsamicswirl.JPG" /></a></div>
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Stir quickly with a rubber spatula, scraping the sides every so often until the mixture is uniform in color and all of the caramel has disolved, then strain one last time. Any large chunks will dissolve slowly but keep at it. All of the flavor is in the caramel so don't toss any of it out for timeliness' sake. Just as with the <a href="http://www.i-like-this.net/2010/06/like-60000-peas-in-pod-frosty-homage-to.html" target="_blank">Vanilla Gelato</a>, place into the fridge over night to chill and Hydrate. Be sure to cover the custard with plastic wrap in contact with the custard surface as just like any custard, air can cause it to skin over... also no fun. This base can be kept in the refrigerator for up to a week. <br />
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<i>FOOD SCIENCE NOTES: <a href="http://sites.google.com/site/ilikefoodscience/home/-food-science-archive#FS15" target="_blank">Ice Crystallization in Ice Cream</a></i><br />
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Prepare your choice of ice cream machines and remove your custard from the fridge. Pour in the custard and churn on low speed until you get a thick soft serve consistency, about 12 minutes. Chill in the freezer for 4-6 hours.<br />
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This dessert is one that can be paired with many, many different flavors both sweet and savory or simply served by itself. One way I personally have presented it that got positive feed back was with fresh strawberries and a small bit of fresh, strong, Parmesan cheese! Maybe serve with a chilled strawberry basil soup or just berries and a basil leaf. So many possibilities and so much time to try them all! One way of plating is with a garnish of bubble sugar.<br />
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Notes on Presentation: <a href="http://sites.google.com/site/ilikeprintablerecipes/home/caramelized-balsamic-vinegar-ice-cream/bubble-sugar-garnish" target="_blank">Bubble Sugar Garnish</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-W1tOoZmG7-3W3bY2JaDiMSNVdz-I6TYPuE11KB9n1llarcFc0sxFJC3pVVLtJDjUlXykjBLAepSCKh2D-Tspov4h7fxoaFl2b2XsmJkQPTf3hMPgmFpgsfk5EGJrAmqCUKvQmxnOWs/s1600/enjoycaramel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-W1tOoZmG7-3W3bY2JaDiMSNVdz-I6TYPuE11KB9n1llarcFc0sxFJC3pVVLtJDjUlXykjBLAepSCKh2D-Tspov4h7fxoaFl2b2XsmJkQPTf3hMPgmFpgsfk5EGJrAmqCUKvQmxnOWs/s320/enjoycaramel.JPG" /></a></div>
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<span style="font-size: large;"><i>Enjoy!</i></span></div>
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</div>Pastry Ninjahttp://www.blogger.com/profile/18146077278820692765noreply@blogger.com4