Tags: baking, breakfast
TWD’s crossing a biggie off the list this week– Esther McManus’s Croissants. This probably qualifies as the most technically complicated recipe we’ve made so far. Like puff pastry and Danish, croissants are made from a butter-laminated, or layered, dough. This means a block of butter is encased in dough and repeatedly rolled and folded to create layers that puff in the oven (and flake in your mouth!). Once you get over butter-shock, it’s really fun to make this kind of dough, and if you give someone a homemade croissant they will be seriously impressed by your talents. Cool weather helps when making the dough, and so does leaving yourself plenty of time to let it rest in between rolls and folds.
I could not resist turning half my dough into pains-au-chocolat. Dangerously good–now I remember why I don’t allow myself to buy them! Next time I make croissant dough (that’ll be awhile since I still have like fifteen p-au-c formed in the freezer), I’ll definitely prep almond-filled ones. Would have done it this time, but as usual I procrastinated and didn’t get it together to make the filling. Also, I’ll cut my croissant triangles a bit bigger. I wound up with ones that were only slightly larger than minis and I associate mini croissants with conference room party platters. Although these were much better (and flakier) than any office-croissants I’ve ever had, and here’s proof…
For the recipe, see Baking with Julia by Dorie Greenspan or read Amanda’s Girl+Food=Love. There’s even a video of Esther and Julia making the tart together). Don’t forget to check out the rest of the TWD Blogroll!
P.S.: For something totally unrelated, enter my BOOK GIVEAWAY for a chance to win a copy of Breakfast for Dinner.
Tags: baking, cake, chocoate
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!
Tags: baking, bundt, cake, dessert
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- 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 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.
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.
Tags: baking, bread
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.
Tags: baking, fruit, pie
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!
Tags: baking, bread, pizza
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.
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.
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!
Tags: baking, cake, chocolate
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- 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
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.
Tags: baking, bread, breakfast
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.
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!
Tags: baking, cake, holiday
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.