Thursday, January 03, 2008
I've been seduced by cleaner-looking templates and functionality. By the fact that I can have little tabs at the top of my homepage to organise links, recipes etc. And a tag cloud. I'm so fickle.
The only downside I can see is that I'll have to manually resize any pics that I want to add - but hopefully that won't be too bad (famous last words!).
So if you'd like to take a look around my new home, visit http://littlebirdeats.wordpress.com/. It's not quite all there yet (those recipes have yet to be put in any kind of order and I have to work out how to add the Foodie Blogroll...) but a new year seemed like a good time for a new look :-) See you over there...
Sunday, December 30, 2007
‘What?!’, each one glared at me accusingly, ‘Better than mine?’
Erm. How to answer that?
I think I mumbled something diplomatic like ‘No, of course not…’. But, and this isn’t an attractive quality, my brain was screaming, ‘Yes! Yes it is! It’s the best-ever brownie recipe in the world and it can’t be beat! Just wait till you try it!’
Clearly, I’ve also fallen victim to the Brownie Syndrome. Every cook thinks they’ve discovered the secret combination of ingredients that leads to brownie nirvana and and I’m no exception. However, there are probably as many ‘ultimate’ recipes out there as there are brownie lovers – it depends on vitally important matters such as how much flour you add to achieve your preferred consistency and whether you like nuts, dried fruit, chocolate chunks or perhaps fresh raspberries scattered through the mix. Serious stuff.
This contender for the crown (the winner! the winner!) comes from the kitchen of (who else?) Dorie Greenspan. As it happens, there are eleven different brownie recipes in ‘Baking…’ and I’ve got to admit that I’ve only tried two so far. But with its wonderful fudgy texture and the warm hint of cinnamon that hits the back of your throat, I just can’t see how anything could top this version. Guess I’ll have to try them all and report back…
French brownies from Baking – From my home to yours by Dorie Greenspan
½ cup of plain flour
a pinch of salt
1/8 teaspoon ground cinnamon
1/3 cup raisins
1½ tablespoons water
1½ tablespoons dark rum
6 ounces dark chocolate (70% cocoa content), finely chopped
180g (1½ sticks) unsalted butter, cut into 12 pieces at room temperature
3 large eggs
1 cup sugar
1. Centre a rack in the oven and preheat the oven to 150C/gas mark 2. Line an 8-inch square baking tin with foil, butter the foil and place the tin on a baking sheet.
2. Whisk the flour, salt and cinnamon together.
3. Put the raisins in a small saucepan with the water, bring to the boil over a medium heat and cook until the water almost evaporates. Add the rum and let it warm for about 30 seconds, then turn off the heat, stand back and ignite the rum with a long match. Allow the flames to die down and then set the raisins aside.
4. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. It’s important that the chocolate and butter doesn’t get very hot. However, if the butter isn’t melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of bits of unmelted butter, leave them – it’s better to have a few bits than to overheat the whole.
5. Working with a stand/hand-held mixer, in a large bowl, beat together the eggs and sugar until thick and pale – about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated – you’ll have a thick creamy batter.
6. Then finish folding in the dry ingredients by hand with a rubber spatula. Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the baking tin.
7. Bake for 50 to 60 minutes or until the top is dry and crackled, and a thin knife inserted into the centre comes out clean. Transfer the pan to a rack and cool to warm/room temperature.
8. Carefully lift the brownies out of the tin, using the foil edges as handles, and transfer to a cutting board. Cut into 16 squares, each roughly 2 inches on a side.
Wednesday, December 26, 2007
It's mainly made up of pebbles, which made for an interesting experience as I was wearing heels (a very rare occurence, let me tell you) and didn't have any boots in the car (curses!), so off I wobbled on Mr. B's arm to take in some sea air:
Along the way, we saw this young guy, who went for a bracing Christmas Day dip in the freezing cold water (that's his dad on the right-hand side, waiting with towel in hand):
He was the only Christmas dipper we saw, but it's quite a popular past-time both in Ireland and the UK. (It's a tradition/hangover cure in Edinburgh, when some brave souls go for a swim in the Firth of Forth on New Year's Day.) We declined the dad's suggestion that we try it out, despite his offer of a spare towel. Maybe another time :-)
Then we went back to enjoy Christmas dinner with the family. We all brought starters or desserts to help out, as there were eight adults and six kids in total, so asking one person to do all the cooking would have been insane.
Mr B's brother made the suprise hit of the day - curried banana soup. Don't pull a face, it really works! I have the recipe and will make it for the blog some day soon. He also brought along an outstanding sticky toffee pudding, while Mr B whipped up the family trifle (sponge, lashings of sherry, custard, some more sherry, cream, another splash of sherry, topped off with grated chocolate):
If a policeman breathalysed you after eating this pud, the counter would go through the roof.
As well as the Daring Bakers yule log, I made an extremely creamy lime-mascarpone cheesecake, based on a recipe from an old Sainsbury' advert. I swear it's actually a very light green in colour, but all the pictures came out more creamy-yellow:
We're going to be eating pudding for the next month at least...
What about you guys? What do you have for dessert on Christmas Day? Traditional plum pudding and Xmas cake (which were also present at our meal)? Or do you hate the sight of brandy-soaked, fruit-stuffed, stodgy pudding and go for something else altogether?
Lime-marscapone cheesecake adapted from a Sainsbury's advert of yester-year
100g butter, melted
400g gingersnap biscuits
4x 250g tubs of mascarpone cheese
zest and juice of 4 limes
80g icing sugar, sifted
1. Crush the gingersnap biscuits into crumbs - either in a food processor or by hand (there's much therapy to be had in whacking a bag of biscuits with a rolling pin).
2. Mix the biscuit crumbs and melted butter together and then spread across the base of a 9-inch round cake tin (preferable springform, as this makes it easier to get the finished cheesecake out of the tin). Put in the fridge to cool for 20 minutes.
3. In a large bowl, mix together the mascarpone cheese, the lime zest and juice, and the icing sugar.
4. Spread the mascarpone mix across the top of the firmed-up biscuit base and use a fork to make a pattern on top. Put back in the fridge for at least two or three hours before serving.
The original cheesecake recipe was only for a 7-inch tin. If you'd like to make this smaller version, just halve the amounts given in the recipe above.
I think the original version also stipulated something about frosted grapes and chocolate leaves for decoration - something I've never done but it would look great for presentation purposes.
Tuesday, December 25, 2007
Sunday, December 23, 2007
I've got to say, it was a lot of fun, even though it's a bit hectic at the moment (for obvious seasonal reasons). Actually, it's been quite therapeutic - having the chance to escape to the kitchen, taking some time out to focus completely on each step of making this cake, in the midst of all the chaos.
However, when I initially read through the challenge, I have to admit, there were a couple of parts that I found daunting:
- the genoise sponge - the last time I made one, it turned out flat as a pancake, so I've been a bit wary ever since
- the buttercream - if you take a peek at the recipe below, you'll see that there's a lot of whipping-eggs-over-hot-water action (same with the sponge). All I could think was that it would be too easy end up scrambling the eggs or curdling the whole lot when adding the butter
- and I don't like coffee. So the coffee flavouring/colouring for the buttercream went right out the window
But I didn't join the Daring Bakers because I thought someone would set a challenge to make chocolate krispie cakes :-) The clue is in the name. It's all about getting out of that kitchen comfort zone and stretching yourself a bit.
In the end, the genoise sponge worked out well - the instructions were clear and thorough, so any apprehension I felt disappeared pretty quickly - I'm a genoise convert. It's a good, flexible base recipe and I'd definitely try it again.
To solve the buttercream-flavouring/colouring problem, I melted 100g of Green & Black's dark chocolate and, after letting it cool down a little bit, I added it to the mixture. Also, to prevent curdling, I made sure that the butter was thoroughly warmed through before use by leaving it in front of the fire for a while (and hoping it would soak up some loggy vibes whilst it was there).
Another tweak I made was to spread some berry compote across the cooked genoise sponge before adding the buttercream - a bit of sweetish-sharpness to cut across the creamy chocolate filling. But if I was going to make this again, I would use cherries soaked in kirsch to create a Black-Forest gateau-type dessert (which would be quite appropriate for a yule log). The jam is ok, in fact it works well, but the cherries would really pull out all the stops for a spectacular, boozy pud.
My log-rolling skills were a bit rubbish though - I didn't end up with a log, so much as a plank (rolling from the long end). It's probably something that comes with practice, needing a quick, deft touch - I was a bit too hesitant to make the roll tight enough. All good knowledge for next time :-)
Mushroom-wise, I had no option but to make the meringue version. The challenge offered a marzipan option but it required almond paste and corn syrup - neither of which are available locally (although I think the wonderful Fallon & Byrne in Dublin stock both products). Apart from nearly squirting meringue all over the kitchen when I first put it in the piping bag, this was an enjoyable side project to the main challenge and added a lovely touch to the finished cake. Although I think I made them quite large - I certainly didn't get 48 mushrooms out of the meringue mix.
Next time, I think I'll make a lemon version, with lemon zest in the sponge, lemon curd spread across the sponge and limoncello in the buttercream. Mmmmmmm - next time might not be too far away!
Thanks for such a fab and delicious challenge, Ivonne and Lisa - it's been a lot of fun and I can't wait for the next one. Take a look at the Daring Bakers blogroll to see how everyone else got on with this challenge (I'm off to have a look now). Merry Christmas everyone :-)
Yule Log from Perfect Desserts by Nick Malgieri and The Williams-Sonoma Collection: Dessert
3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch
one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
1. Set a rack in the middle of the oven and preheat to 400 degrees F.
2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5. While the eggs are whipping, stir together the flour and cornstarch.
6. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7. Scrape the batter into the prepared pan and smooth the top.
8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9. While the cake is baking, begin making the buttercream.
10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy
1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.Meringue
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting
1. Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.
2. Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.
3. Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.
8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
1. To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.
2. Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.
3. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.
4. Transfer the marzipan to a work surface and knead until smooth.
5. Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.
6. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.
7. Smudge with cocoa powder.
Assembling the Yule Log
1. Run a sharp knife around the edges of the genoise to loosen it from the pan.
2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
3. Carefully invert your genoise onto a fresh piece of parchment paper.
4. Spread with half the coffee buttercream (or whatever filling you’re using).
5. Use the parchment paper to help you roll the cake into a tight cylinder.
6. Transfer back to the baking sheet and refrigerate for several hours.
7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
8. Position the larger cut piece on each log about 2/3 across the top.
9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
10. Streak the buttercream with a fork or decorating comb to resemble bark.
11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.
Saturday, December 22, 2007
The yule log has just gone into the fridge to firm up (only a bit of cracking at each end, phew!) and I'm now off to whip up some meringue mushrooms.
But here are the results so far...
The genoise sponge topped off with some berry jam and chocolate buttercream:
Update: I've just realised what time it is and the mushrooms are going to take about an hour and a half to make. Think I might tackle them in the morning with a fresh brain!