Tuesdays with Dorie BWJ: Boca Negra

February 19, 2013 at 12:01 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 13 Comments
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boca negra

This Boca Negra isn’t the first super chocolaty cake I’ve made courtesy of Lora Brody.  Really though, this one is more like baked pudding than cake– it’s almost flourless, so it doesn’t really have a crumb.  It’s silky smooth, dense and at room temperature just barely holds shape (seriously, I destroyed the first piece I tried to lift up).  And has a good amount of booze to boot…the recipe calls for bourbon, but I used dark rum.

I made this in the food processor, rather than by hand.  It took barely any effort, and even less time, to make the batter.  I decided to cut back on the butter by a couple of ounces, figuring that it had enough chocolate, sugar, liquor and eggs to still be ultra luxe.  Along those same lines, I skipped the white chocolate cream that goes along with this one and just used plain, unsweetened whipped cream instead.  It helped cut the richness just a bit.  While the recipe recommends enjoying this at room temp, we really liked it about 15 minutes out of the refrigerator, when each piece was like a slice of the most decadent fudge.

I’ll make this again as an easy answer to a special occasion.  For the recipe, see Baking with Julia by Dorie Greenspan or read Cathy’s A Frederick Food Garden.  Don’t forget to check out the rest of the TWD Blogroll!

Cranberry Crème Fraîche Bundt Cake

February 8, 2013 at 3:55 pm | Posted in bundt cakes, cakes & tortes, simple cakes, sweet things | 11 Comments
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Cranberry crème fraîche bundt cake

It’s almost Valentine’s Day.  A perfect excuse to make something sweet and pink, not that I really need one.  I never need an excuse to make a Bundt either– I just love them!  This Cranberry Crème Fraîche Bundt Cake seemed like just the right treat to make this year.  I know that cranberry season is gone, but if you’re like me, you bought a couple of extra bags during the holidays and threw them in the freezer.  When there’s not a lot of good fruit around, this comes in handy.

This cake uses a lush ingredient–crème fraîche.  You can make your own, but I just buy it.  It’s pretty easy to find now, even at TJ’s.   The crème fraîche gives the cake great structure and texture.  It also helps make it a great keeper.  The pockets and swirls of tasty cranberry sauce inside the cake ensure that each slice just as pretty as the uncut Bundt.  I liked the little bit of almond flavoring in the cake as well, but I’m sure it would be great without if you don’t have the extract or you avoid nuts.

Happy Valentine’s Day!  xoxo

Don’t want cake, try coeur à la crème.

Cranberry crème fraîche bundt cake

Cranberry Crème Fraîche- makes 10 to 12 servings
adapted from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil by Christie Matheson

Steph’s Note:  I buy my crème fraîche at the grocery store, but you can certainly make your own.  To do this, you’ll want to start at least a day before making this cake, and you’ll need 2 cups (480 ml) heavy cream and 2 tablespoons buttermilk.  Combine the heavy cream with the buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture– if it hasn’t thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.

1/2 cup (115 g) unsalted butter, at room temperature, plus melted butter for greasing the pan
2 cups (240 g) all-purpose flour, plus more for dusting the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract

1 cup (240 ml) crème fraîche
Whole-Berry Cranberry Sauce (recipe follows) or 2 cups (450 g) canned whole berry-cranberry sauce
Cranberry Glaze (recipe follows)
1/2 cup (45 g) chopped toasted almonds or toasted almond slivers

-Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4 L) Bundt pan with the melted butter and dust it lightly with flour and tap out the excess.

-Whisk the flour with the baking soda, baking powder, and salt in a medium bowl until thoroughly combined.

-In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts.

-With the mixer on low, add the flour mixture (in three increments) alternately with the crème fraîche (in two increments), beginning and ending with the flour and beating after each addition until just combined.

-Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter.  I tried my best to more or less keep the sauce from touching the sides of the pan and tube, just so there wouldn’t be any sticking. Bake for 50 to 55 minutes, until golden brown on top and a skewer comes out free of wet batter.

-Swiftly rap the pan on the counter once or twice right after pulling it from the oven…this will help the cake settle and release.  Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. Sprinkle the almonds over the top.  The cake will keep in an airtight container at room temperature for up to 2 days.

Whole Berry-Cranberry Sauce (you can use 2 cups of a nice, canned whole cranberry sauce instead if you’d like)

12 ounces (340 g) fresh cranberries
3/4 cup (180 ml) water 
3/4-1 cup (150-200 g) granulated sugar, depending on sweetness preference 
1/4 teaspoon salt

-In a medium saucepan over medium-high heat, combine the cranberries with the water, sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 2 tablespoons of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced. Let the sauce cool completely before using it in the cake (you will need about 2 cups of sauce for the cake, so you may have a bit extra). The sauce keeps in an airtight container in the refrigerator for up to 3 days.

Cranberry Glaze 

1 cup (93 g) confectioners’ sugar
1-2 tablespoons cranberry juice (reserved from making the cranberry sauce)

-Mix the confectioners’ sugar and 1-2 tablespoons cranberry juice (depending on your desired thickness) in a small bowl until smooth.

Tuesdays with Dorie BWJ: Focaccia

February 5, 2013 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 12 Comments
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focaccia

A warm pan of this stuff– this olive oil-soaked bread– is dangerous.  Craig Kominiak’s Focaccia is the type of thing I could polish off myself in one sitting. 

There was some talk about KitchenAid burnout from the full batch of dough, which made three breads.  In the interests of both self-restraint and my red KA, I did just a third of it.  No problems with the mixing, and only one pan of focaccia to tempt me.

Don’t make this dough in the morning and expect to have focaccia by dinner.  It needs a solid 24 hours to rest in the fridge (after two room temp rises) for flavor and air bubbles.  I was daydreaming about that pizza from a couple of weeks ago, and in the course of that downtime made a pan of caramelized onions to top my bread.

I think with focaccia, as with most things savory, the more olive oil the better.  Rather than sprinkle my baking sheet with cornmeal, I lubed it up with extra oil before stretching the dough into it.  Then I brushed garlic and thyme infused olive oil all over the top.  At the half-way point in baking, I scattered on my caramelized onions (so they wouldn’t burn), popped the focaccia out of the pan and slipped it directly onto my pizza stone to finish baking.  I had delicious oily, salty bread with an almost fried bottom crust.  If I had a criticism, it would be that slashing the dough, as the recipe calls, just before baking seemed to really deflate the air bubbles and inhibit its rise.  Next time, I’ll dimple the dough with my fingers instead and hopefully it will be puffy and tall.

For the recipe, see Baking with Julia by Dorie Greenspan or read Sharmini’s blog Wandering Through (a modified version is also here and there’s a video here). Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: French Apple Tart

January 22, 2013 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 13 Comments
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French apple cake

I made Leslie Mackie’s French Apple Tart back in the fall, when I had heaps of pink-skinned apples from my CSA.   Good thinking, because the apples I’ve had lately haven’t been so great.  If the tart looks a little familiar, maybe that’s because it’s a sister to the Normandy Apple Tart we made in TWD 1.0 about a year ago.

This tart is easy to make, but it isn’t a quick throw-together.  Get prepared…you can do some of these things in advance.  You need pie dough, apple compote for the filling (this one’s made in the oven) and lots of thinly sliced apples to spiral on top.  It certainly is pretty, though, not to mention delicate and delicious.  Your friends will think it came from a pâtisserie.

For the recipe, see Baking with Julia by Dorie Greenspan or read Gaye’s Laws of The Kitchen.  It’s also here (and there’s even a video of Leslie and Julia making the tart together).  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Pizza with Onion Confit

January 8, 2013 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 19 Comments
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pizza with onion confit

My husband is going out for a business dinner tonight, and I have plans of my own.  Sometimes when he’s not around for dinner I’ll meet up with friends for wine and gossip. But tonight, it’s a little alone time…just me, Steve Sullivan’s Pizza with Onion Confit and the first episode of the new season of Downton Abbey.  Perfect

Here in Brooklyn I don’t have to look too hard to find good pizza, but I make it a lot at home anyway.  I fiddle around with different recipes, too, so I didn’t mind trying a new one here.  This dough uses a sponge starter to add flavor, but the process can be done in a day, unlike some doughs that require a day or two of fridge fermentation (like this excellent one).  I cook my pizzas on a stone in a ripping-hot oven.  And I (obviously) don’t care too much if they are perfectly round or not.

pizza with onion confitpizza with onion confit

All the tears you shed slicing onions will be worth it when you wind up with a pan full of soft, sweet onion confit to top your pizza.  I didn’t have the red wine the recipe calls to simmer the onions in, but I did have an open bottle of white, so I used that instead.  I’m sure the red wine would have made the confit a beautiful shade of rich purple, but mine wound up more like traditional caramelized onions.  Leftover onion confit is like gold in the fridge, and I can’t wait to use it on a turkey burger or a sandwich. 

onion confit

I also put a handful of spinach on top of my pizza, you know, for vegetables.  And at the halfway point I crumbled on a little Point Reyes blue cheese.  For the recipe, see Baking with Julia by Dorie Greenspan or read Paul’s The Boy Can Bake.  Don’t forget to check out the rest of the TWD Blogroll!

Rich Chocolate Cake with Salty Dulce de Leche

December 29, 2012 at 2:56 pm | Posted in cakes & tortes, simple cakes, sweet things | 4 Comments
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rich chocolate cake with salty dulce de leche

So, Christmas came and went in a tinsel-strewn blur.  And now we are just about to say goodbye to 2012 and hang a new calendar on the wall…but first there’s one more party to throw.  New Year’s Eve is a night that calls for sparkle, like these Glitter Ball Cookies, or decadence, like this Rich Chocolate Cake with Dulce de Leche.

Here’s proof that decadence doesn’t have to be difficult.  This cake is easy to put together because it’s just a single layer.  It’s a dark devil’s food-style cake, so that’s really all you need.  And you can buy the dulce de leche, although I did make David Lebovitz’s homemade version (which, to be honest, is no  more difficult than opening a can). Some chopped nuts or crushed brittle add a little crunch, but even that isn’t totally necessary.  What is necessary, though, is sprinkling of salt– preferably a fancy coarse sea salt– so don’t skip it.  Salty and sweet, just like this year.

Happy New Year!  See you in 2013…

rich chocolate cake with salty dulce de leche

Rich Chocolate Cake with Salty Dulce de Leche- makes one 10-inch round cake
adapted from One Girl Cookies by Dawn Casale and David Crofton

Steph’s Notes:  A half recipe will yield an 8-inch round cake that bakes in 30-35 minutes.  The authors suggest decorating this cake with crushed nut brittle, but chopped salty peanuts or hazelnuts would be just as good (and easier). 

for the cake:
1 cup freshly brewed hot coffee
1/2 cup Dutch-processed cocoa powder
3/4  cup packed light brown sugar
1/2 cup plain whole-milk  yogurt
2 teaspoons vanilla extract
8 tablespoons  (1 stick) unsalted butter, at room temperature
1 1/4 cups  granulated sugar
2 eggs
1 1/4 cups all-purpose  flour
3/4 teaspoon baking soda
1 teaspoon table  salt

for the topping:
1/2 cup dulce de leche (homemade or store-bought)
a few pinches of kosher salt, fleur de sel or Maldon
about 1/2 cup of roughly chopped, salted nuts or crushed nut brittle for decoration (optional)

-Preheat the oven to 350°F.  Grease a 10-inch round cake pan with cooking spray and line the bottom with a parchment round.

-To make the cake, pour the hot coffee into a medium bowl and stir in the  cocoa powder until it dissolves.  Stir in the brown sugar, followed by the yogurt  and the vanilla.  Stir thoroughly to ensure that all of the ingredients are  incorporated.

-In the bowl of an electric mixer fitted with the paddle attachment, beat  the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes.  Scrape down the sides of the bowl, add the eggs and mix for 2  minutes.

-In a medium bowl, whisk together the flour, baking soda, and salt.  With the mixer running on low speed, mix in a third of the flour mixture and half of  the coffee mixture.  Scrape down the bowl.  Add another third of the flour mixture and all the remaining coffee mixture.  Remove the bowl from the mixer and, using  \a rubber spatula, fold in the remaining flour mixture until all of the  ingredients are fully incorporated.  Pour the batter into the prepared cake pan.

-Bake the cake for about 45 minutes, rotate the pan at the halfway point, or until a cake tester inserted in the center of the cake comes out  clean.  Remove the pan from the oven and let the cake cool in the pan for 20  minutes.  Run a knife around the edge, and then turn the cake out onto a clean plate, remove the parchment, and  turn the cake back over onto a wire rack.  Let the cake cool completely.

-Put the cooled cake on a serving dish.  In a microwave-safe dish, heat the  dulce de leche on high power for 30 seconds, or until it is just liquid.  Spoon the dulce de leche over the cake, and then sprinkle the salt over the  dulce de leche.  If using nuts or brittle, sprinkle about 1/2 cup around the outer edge of the cake as a delicious decoration.

Tuesdays with Dorie BWJ: Finnish Pulla

December 18, 2012 at 12:01 am | Posted in breakfast things, groups, sweet things, sweet yeast breads, tuesdays with dorie | 27 Comments
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Finnish pulla

Oh my gosh–isn’t this loaf the cutest?!?  I’m not in the know with most Scandinavian baked goods, so I wasn’t sure what to expect with Beatrice Ojakangas’s Finnish Pulla bread.  Never heard of it, but I was pretty pleased to discover this baby when it came out of the oven.  It’s a little bit buttery, a little bit sweet, a little bit eggy and scented with cardamom, one of my favorite spices.  Pulla is often shaped into a glorious braided wreath, but I made half a recipe, so I did a loaf instead.

The recipe didn’t suggest making the dough ahead of time, but I wanted to take care of it on Saturday night so I could have fresh-baked bread with jam for breakfast on Sunday morning.  I made the dough all the way through the shaping stage (it was a dream to work with in the cooler temps), then put my braided loaf on a parchment lined sheet tray, loosely covered it in plastic and stuck it in the fridge before I went to bed.  Early Sunday morning, I took it out and left it on the counter to come to room temperature for a little over an hour before I baked it.  Seemed like a good strategy.

Finnish pulla

Pulla reminds me of challah, but with cardamom and pearl sugar (which I bought at an IKEA in Jersey about a year ago and until Sunday had still never used).  I’m glad to have this recipe on my radar now, and I bet leftovers will make good French toast (or will that be Finnish toast??).  For the recipe, see Baking with Julia by Dorie Greenspan or read  Erin’s The Daily Morsel.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Gingerbread Baby Cakes

December 4, 2012 at 12:02 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 22 Comments
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gingerbread baby cakes

What–December already?!?  Seems I am refusing to belive it, because every time I went to label the stuff I made at work today, I wrote “11/” and then had to turn that second one into a goofy two.  I feel not quite ready to tackle this month.

Johanne Killeen’s Gingerbread Baby Cakes should help me get into the December spirit.  These cakes may be little, but they are strong, with a spicy molasses, ginger and black pepper punch.  Espresso and cocoa add extra dark, bitter notes.  I want to say that I loved these, because they came out so darn cute, but really, they were too intense for me…too adult for my juvenile taste buds.  I don’t have baby cake molds, but I do have baby tube pans, which made a fine substitute.  I have two cakes left, and I’m thinking they will be cubed for a trifle with sweet cream and stuff to temper their spicy bite.

For the recipe, see Baking with Julia by Dorie Greenspan or read Karen’s Kitchen Stories (it’s also here).  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Best-Ever Brownies

November 20, 2012 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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Rick Katz’s brownies for Julia

It wasn’t until yesterday when I actually got cracking on Rick Katz’s Best-Ever Brownies, that I realized I’ve made this recipe before.  Back in Season 1 of TWD.  Only then they were called Rick Katz’s Brownies for Juila.  Different book, same recipe, same strange egg whipping technique.  I am cheaply recycling the photo, because I missed my light window both yesterday and today (curses to work!).

Well, there is one difference between the two recipes.  This version in Baking with Julia calls for 1/4 cup of extra flour.  I prefer it with that extra little bit of flour…I think it gives the brownies a bit more structure.  The batch I made yesterday looks the same as the one in the photo, but they are a little taller.  This time I made half a recipe and baked it in a 9″ x 5″ metal loaf pan lined with parchment for 30 minutes exactly.  Then I pulled them out of the oven to come to room temperature before I put them in the fridge to chill through.  I did the same thing the last time around, because I remembered this made the chocolate goo solidify into chew.  They were good brownies back then, and they are still good now.

For the recipe, see Baking with Julia by Dorie Greenspan or read Monica’s A Beautiful Mess.  Don’t forget to check out the rest of the TWD blogroll!

Pumpkin Waffles

November 18, 2012 at 12:40 pm | Posted in breakfast things, pancakes & waffles, sweet things | 5 Comments
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pumpkin waffles

It may be all about dinner on Thursday, but somehow this year I’m not cooking the turkey, so I get to focus on a lazy holiday breakfast instead.  The next few days are gonna be go-time at work, cranking out orders for pecan and pumpkin pies and cranberry upside-down cakes.  I know already that it will be pastry versus the savory kitchen, battling for space in the one convection oven we have.  If I come out alive, sleeping in and having breakfast at home will feel good after all this.

Waffles are a perfect way to use up that open can of pumpkin we always seem to have in the fridge this time of year.  And I don’t use my waffle iron that often, so making them seems a little more special than pancakes. These pumpkin waffles have all the usual warm spices I associate with pumpkiny treats, and they cook up to that beautiful rusty orange color of autumn leaves. Maple syrup is my normal waffle topping, but I’m kind of thinking that cranberry sauce would be pretty good, too.

pumpkin waffles

Pumpkin Waffles- makes 4-6 large round waffles 
from Pumpkin Waffles Blog

Steph’s Note:  Don’t have a kitchen scale?  This recipe with volume measurements can be found here.

50 g light brown sugar
24 g cornstarch
156 g all-purpose flour
7.2 g baking powder
3.0 g salt
3.0 g cinnamon
3.5 g ginger
0.5 g cloves
0.6 g freshly grated nutmeg
2 large eggs
240 g whole milk
244 g canned solid-pack pumpkin
56 g unsalted butter, melted and warm

maple syrup and butter for serving

-Heat the oven to 200°F and heat a waffle iron, preferably a Belgian waffle iron.

-Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

-Separate the eggs– yolks go in a medium-sized bowl and whites get set aside in a smaller bowl.

-Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

-Whip egg whites with a hand mixer on high to stiff peaks (you could do this by hand instead)– about 1 1/2 – 2 minutes. Set aside.

-Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

-Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

-Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

-Brush the waffle iron with a little vegetable oil. Working in batches, cook the batter in the waffle iron according to the manufacturer’s instructions until crisp and golden. Set the waffles directly on the oven rack to keep warm. Do not stack them.

-Serve the waffles with the syrup and butter.  You can freeze leftover waffles to recrisp another day.

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