Tags: baking, bundt, cake, chocolate, dessert
This Crème Bruléed Chocolate Bundt is the first, no second, no make that third Mary Bergin chiffon cake we’ve made. I’ve liked them all…I think I just really like the spongy, fluffy softness of chiffon cakes. And it also helps here that I love chocolate and Bundts. And crème brulée, too…who am I kidding? I knew this would be good.
If you watch the video of the BWJ episode, you’ll see that this chocolate chiffon Bundt gets its center stuffed with raspberries and then a big glug of vanilla crème brulée custard is poured over top of the whole shebang and torched. I figured that as soon as the brulée was poured on, the cake pretty much needed to be eaten up…This would be very dramatic and impressive for a crowd, but since I was just making it for two of us, I had to both reduce the recipe and settle for adding the custard to order. I made a half recipe of the cake (in my 6-cup Bundt pan) and a half recipe of the brulée cream, too. I was convinced, even though I’d sprayed the heck out of my Bundt pan and coated it well in cocoa (which I prefer to use instead of flour for a dark chocolate cake), that the cake would stick like crazy and rip when I tried to unmold it. It didn’t! I made sure to kind of gently nudge it from the sides with a little offset as it started to cool and shrink in a bit, and it released perfectly– phew!
I used my darkest cocoa powder (Valrhona) and my Bundt had great flavor. The chiffon was easy to make, too…in fact, I did the whole thing in my bathrobe (TMI??). I’d happily make it again on its own, just to have with ice cream or whipped cream. I liked the stovetop water bath method for thickening the crème brulée…that was new to me, and it came out nicely. After the better part of a day in the fridge, the brulée had thickened up well and I was able to pour it over a single slice without it looking a mess. All in all a winning dessert for Valentine’s Day weekend.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here, along with a video). Don’t forget to check out the rest of the TWD Blogroll! (Update: I see from the blogroll that some folks wound up with a thinner custard, in which case I’d just serve it as an anglaise sauce on the plate.)
Tags: baking, bread
I’ve been intrigued by Lora Body’s Salsa Quitza recipe for a long while…I’ve nominated it at least five or six times, but seems I was the only one so interested! With refried beans in the crust and layers of cream cheese and salsa in the filling, I’ve never heard of this bizarre Southwestern quiche-pizza hybrid thing. Must be a Lora Brody original. I made it for Sunday’s game (which did not at all end the way I hoped it would, by the way), and my husband asked what to expect…I told him the only thing I was sure of was that it would be weird.
The quitza crust is a bread dough that can apparently also be made into a loaf, if you don’t want to go full-quitza on it. The dough instructions call for a bread machine, but I don’t have one so I made it in my stand mixer and let it rise on the counter. I combined the ingredients in the “regular” way, with yeast and liquids first (including the not-so-regular addition of refried beans…I used canned pinto), followed by the dry stuff. The dough was soft, but not sticky, and made a nice ball after about eight minutes of knead-time. I let it rise twice, about 45 minutes to an hour each time, before shaping it in the pan.
I made half a recipe and baked it in an 8″ regular cake pan. For the filling, I followed Cher’s suggestion to decrease the salsa by about half (proportionally, of course, for my half recipe), and I also chose to reduce the cream cheese layer by a couple of tablespoons and add on a smear of refried beans, since I had extra from the dough. I topped it with a mix of cheddar and mozzarella.
OK, yeah, it was kind of weird, but good-weird. The dough was soft and rose high, like a deep dish. The filling was really creamy from the cream cheese (and I’m glad I reduced the cream cheese and salsa or it would have been sloppy and too much). And it went well with beer. If I make it again, I think I’ll sprinkle some olives on top.
Tags: baking, cake
A weekend cake- I love it! A good cake does make the weekend even better, if you ask me. (Hopefully it will make the nor’easter we’re about to get socked with better, too!) This one’s a simple loaf cake, but it’s flavored with brown butter, vanilla bean and rum. Simple but special.
I have a French blue steel loaf pan, and I thought it naturally appropriate to use for a French cake. I like that the pan has perfectly straight, not flared, sides. It’s longer and slimmer than the standard 9×5, so I was sure to check it in the oven plenty early.
The ingredients are lovely and fragrant, and the cake smells so good out of the oven, that it’s hard to wrap it up and let it sit overnight like Dorie suggests. It’s less buttery and heavy than a pound cake but has a similar delicious crust. This cake is good on it’s own or with a sauce. (I’m going to try it in early summer as a strawberry shortcake base.) If you can’t eat it all up over the weekend, don’t worry because it freezes nicely. Dorie also says stale slices are good toasted, although I don’t plan on testing that out this time.
Tags: baking, bread
Before making Lauren Groveman’s Eastern European Rye, I began to daydream about a turkey reuben on homemade bread. Liz Lemon is not the only one with very specific food fantasies. I was out of rye flour, though, so I bought a bag of local (okay, not NYC, but NY state) farmer-ground organic rye flour from the Greenmarket and got to mixing. I saw a tip to mix the dough in a stand mixer for 3 minutes, turn it off and let the dough rest for 10 minutes, then back on again for about 12 more minutes of kneading. I did this mixing method, and the dough rose nicely, and apart from my three slash marks, it didn’t split open in the oven. The final dough shaping and rising instructions are a little wacky when you read them in the book, but in this video, Groveman demonstrates those same steps on her pumpernickel loaf recipe. They are still wacky, but are at least understandable after seeing them on video.
The bread that I wound up with was not the Levy’s-like sandwich loaf I was expecting, but a rustic loaf with more of a true whole grain bread feel and a craggily crust. I couldn’t really get nice sandwich-sized slices from it, so no homemade turkey reuben for me this time (since I have a one-track mind, I did go to Mile End yesterday and get one!), but the bread does have great rye and caraway flavor and it’s nice with salty butter or a bit of good cheddar. I think it’ll make a good tomato soup dunker, too.
I assumed that the whole grain rye I used was the culprit for the denser loaf that I got…after reading Alisa’s post this morning, if I make this again I’ll either just reduce the amount of rye I use or sub a bit of it with some extra white flour and see what I get .
Tags: baking, bread
Happy New Year! This time last year, I resolved to do a better job of using up odds and ends in the kitchen. I’ve done a pretty good job with that in 2014, and, in fact, this Cranberry-Walnut Pumpkin Loaf from Steve Sullivan used up some leftover pumpkin puree and cranberries I had hiding in the freezer. Of course, now I have half a loaf of bread in freezer instead, so maybe it’s actually a wash for the time being.
The group made this bread back in the fall of 2012, and two years later I don’t remember why I skipped out on it at the time. When I hear “pumpkin bread,” I usually think of a quick bread, but this is actually a yeasted loaf. It’s a bit like a lean brioche with a bit of pumpkin puree (I used canned) mixed in, along with fresh cranberries, walnuts and raisins. I imagine you could play around with those add-ins a bit.
I changed two things when I made this bread. First, the recipe calls for an overnight rest in the refrigerator, followed by a lengthy stay on the counter the next day to come back up to room temp. I, of course, did not properly familiarize myself with the recipe before I jumped in, so I was totally unprepared for that. Instead of the fridge rest, I gave it a second countertop rise (a little over an hour) in the bowl before shaping it and giving it it’s final proof. Second, the recipe divides the dough into three mini loaf pans. I don’t have those pans, so I cut the recipe in half and made a medium-sized loaf (8″x4″) instead. I got a nice, tall loaf so thankfully my changes didn’t do anything bad to the dough.
I like this bread! It doesn’t taste much of pumpkin, but the puree gives it a pretty golden-orange color. And the pops of cranberries, raisins and walnuts are nice. It makes good cinnamon toast, like we had it here, for breakfast.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week, and see the links page from the Cranberry-Walnut Pumpkin Loaf week a couple of years ago!
Tags: baking, cake, dessert, holiday
It’s almost Christmas, and that means it’s time to get fancy in the kitchen! Something like a Gingerbread bûche de Noël sounds like the right way to celebrate. Way back in the early days of this space, I made another bûche. That one was all done up with stumps, meringue mushrooms and faux wood grain…this one’s easier in that it’s just a roulade but it’s still a showstopper and, of course, it still has several steps. In addition to a gently-spiced geniose-style gingerbread sponge cake, there’s a cream cheese filling, a marshmallow meringue frosting and, for crunch and sparkle, a pecan praline.
If you’re the organized type, you can actually break up the steps and knock out the praline and filling a day in advance, but I did it all start to finish in one afternoon, so I can tell you that it’s procrastinator-friendly, too. I did kind of goof up the cake a bit, and you can see it in the center of the spiral. I deflated the cake batter while mixing in the butter at the end. I was pretty annoyed with myself, and worried it would be like eating a rubber mat, but there’s a lot going on with this cake and we also had it with a scoop of eggnog ice cream, so it really wasn’t that noticeable. Next time, I’ll do better with that. Although the marshmallow makes a stunning, glossy, snow-white frosting, I had a lot left over…next time, I’ll also try cutting that amount in half. I’ll reduce the cream of tartar in the frosting a bit as well because I think it gave the marshmallow a slightly acidic taste. If you’re on the fence about gingerbread (I know not everyone is crazy about it), the flavoring here is very subtle…no molasses or cloves or other dark and mysterious flavors.
Tags: baking, bread
Two things you need to have before making Steve Sullivan’s Mixed-Starter Bread are a piece of leftover bread dough and plenty of time. The “old dough” can be just a little hunk of raw dough saved from last night’s pizza party. As for time, we’re talking about a whole weekend. That’s the time needed to feed that old dough and turn it into a big batch of airy new dough.
Once you’ve successfully done your time feeding the starter and kneading and rising your dough, you can make a variety of shapes out of it…like a nice baguette, an amazing couronne, or cute wheat stalk. You can even knead in a heap of walnuts and make a big Walnut Bread. Not wanting to fully stock my freezer with bread loaves, I made a half-recipe of the dough and divided into a somewhat imperfectly snipped wheat stalk (pain d’epi) and a walnut boule.
In the book, the walnut boule is made with an entire batch of the finished mixed-starter dough, so mine is just a baby boule and it baked through much faster than a big guy would have. As a result of reduced oven time, it didn’t brown as much as I would have liked, so I cheated by painting on a little olive oil before its last five minutes of baking. I still wish I’d gotten a both breads a bit darker.
Due to the lack of afternoon light in my house this time of year, I didn’t get a good shot of the cut breads. Even though you feel like you’ve done a lot of waiting while making this dough, it actually doesn’t hang around long enough to develop a sourdough flavor. You get soft white bread with air holes inside and a real crust outside. The walnut version is excellent with cheese, and I’ll take salty butter on the epi, please.
For the recipe, see Baking with Julia by Dorie Greenspan (the mixed-starter bread is also here and the walnut bread is here). There’s also a video of the BWJ episode showing how to make and shape the mixed-starter bread. Finally, don’t forget to check out the rest of the TWD Blogroll!