Hurricane Irene At Our House

Well, it has been a whirlwind day here at our house in the Boston area! We moved all potential projectiles from around the outside of the house. We have been watching the news constantly and jumping every time the lights flicker holding our breath til thankfully they stayed on.

Periodically we would look around outside to see what was happening. Our property backs up to conservation land which means there are a lot of trees.

Then my hubbie spotted part of a  tree down that landed smack across the extra car that we have. We kept the third car,after buying my beloved Flex last year, for emergencies and family that might want their own wheels when visiting. It got me around for 128,000 miles only to be downed in the driveway.

The wind is still blowing and howling but we are told the worst is over.
After speaking to the insurance people about the car and being told that they have already started processing hundreds of claims before ours, we feel like the worst may be yet to come.

Tiger Lily

I was making a cake for a friend and she asked me to make gumpaste Tiger Lilies for the decoration. Coincidentally, I was experimenting with some gumpaste Asian lilies  because the lilies were all blooming in the garden and I was inspired. I felt it was a nice jump to making the Tiger Lilies.
I thought I would do some instructional photos and post them here. Then I noticed the video camera the boy had set up and I thought I would give taping it a whirl. This is my second attempt at taping something for YouTube and it always amazes me how much time it takes me to get something done. Please be kind with your critique. I am hoping the more I do, the better I will get!

I am listing the links to the YouTube uploads.

Part One shows how to make the flower petals.
Part Two shows how to floral tape the petal wires and make the flower center stem and put together the flower.
Part Three shows how to color the flower.


I used the Wilton Ready to Use Gumpaste and the Gumpaste Flower Kit. I am a Wilton Instructor after all!!
I used lily flower stamens from The International Sugar Art Collection.

 Give the lilies a try. The  lilies in the garden are gone but the sugar  lilies are always in bloom!

Gazpacho

Gazpacho is my my favorite summer dish. It takes less than 30 minutes to put together. I whip up a big container of it and have it for lunch every day. It is refreshing, easy, and loaded with the season's best ingredients. I blend this version of the recipe for a smoother soup. You could easily just chop the ingredients for a chunkier version. I prefer to add in toppings for texture and  to vary the interest. This version has cooked shrimp and avocado. Sometimes, I will add croutons or french fried onions. This soup lends itself to many variations. I think it would make a good picnic item although I cannot even remember the last time I went on a picnic?!? Hmmmm, if this rain we seem to have woken up to stops, perhaps I will test that picnic theory.
Hope it's sunny where you are!

Summer Gazpacho

1 clove garlic, peeled
5 ripe tomatoes, peeled, seeded and rough copped(concasse)
1/2 vidalia onion, rough chopped
1 english cucumber, peeled seeded and rough chopped
1/2 green pepper, chopped
1 slice whole wheat bread slice, torn into large chunks
24 ounces v-8® vegetable juice
4 ounces beef broth, canned is fine
1 tablespoon lemon, juice
2 tablespoons extra virgin olive oil
1 teaspoon Worcestershire sauce, optional
1 teaspoon Tabasco sauce
1/4 cup italian parsley, chopped


Pour half of the V-8 juice in a blender and add the bread slice. Allow the bread to sit for about 5 minutes to completely saturate. Add the vegetables ( garlic, tomatoes, onion, cucumber, green pepper) in 2 batches and blend untiltil smooth.


Remove to a large bowl.

 Stir in the rest of the v-8, beef broth, lemon juice, olive oil, Worcestershire sauce, tabasco. Stir well. Taste for seasoning and add salt or pepper to taste.

Add parsley and stir to combine.

 Chill until serving. Ladle soup into a bowl and garnish as desired. I added chopped cooked shrimp and chopped avocado.

About 6 servings.

July Daring Bakers Challenge - Frasier

 Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I had a great time with the challenge this month. The challenge came at a perfect time of year here in New England for the strawberries are still really tasty. I made the Frasier over a series of days. For one thing, many of the  different elements ( and there were a lot of them ) needed a lot of cooling time. When it came time to put everything together though, it went very quickly.
I made a traditional variation with the strawberries. Then I looked at the beautiful lavender in my yard and decided a peach.lavender version would be my alternate. The taste of the peach and lavender version was extraordinary. The lavender perfumed the dessert without overwhelming it. The strawberry version was like a really light strawberry shortcake. It was so light that I had two slices! It is not light in calories however so I will be giving the rest of it away because I have no willpower.







Fresh local strawberries dipped in chocolate




Frasier

Basic Chiffon Cake:

Ingredients:
1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) fresh orange juice
3/4 teaspoon (3¾ ml) (3 gm) orange zest, grated
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar

Directions:
Preheat the oven to moderate 325°F (160°C/gas mark 3).

1. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
2. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
3. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
4. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
5. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
6. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
7. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
8. Removed the cake from the oven and allow to cool in the pan on a wire rack.
9. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

                                   

 

 

Pastry Cream Filling:

Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream
Directions:

1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3. Add the eggs to the sugar and cornstarch and whisk until smooth.
4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Yummy pastry cream

Simple Syrup:

Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water
2 teaspoons Grand Marnier
Directions:

1. Combine the water and sugar in a medium saucepan.
2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3. Remove the syrup from the heat and cool slightly.
4. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste
Directions:

1. Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
2. Cut the cake in half horizontally to form two layers.
3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7. Place the second cake layer on top and moisten with the simple syrup.
8. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 8-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
9. Cover with plastic wrap and refrigerate for at least 4 hours.
10. To serve release the sides of the spring form pan and peel away the plastic wrap.
11. Serve immediately or store in the refrigerator for up to 3 days.

Biscotti

With all the wonderful fruit about now, I hesitate to post about biscotti which can be had no matter the season. This biscotti is too nice to hold back and is a perfect accompaniment to the bounty of summer desserts on hand now. I had this biscotti the other night with some candied ginger sorbet and it was heavenly. I also had some biscotti the other morning for breakfast with my oatmeal and it was just as heavenly.

I got this recipe from a neighbor. Gloria gave me a taste one day when I stopped in and I was smitten. She was true to her word in giving me the recipe and they are as easy to make as she promised.
She gives the option of making them with amaretto or almond extract. Having made both versions, I fall squarely in the Amaretto section but the extract works fine in a pinch.

This recipe makes a lot of biscotti but they will not hang around long. The biscotti are almost cookie like in texture. The white chocolate and the macadamia nuts marry nicely and the lightness of the biscotti invites overindulgence.

I used roasted salted macadamia nuts because that is what I could find. They worked well in the recipe adding depth to the biscotti.

Purple Coneflower from the garden

Here is the recipe.

Gloria's Biscotti

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons amaretto, or 1 teaspoon almond extract
2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup white chocolate chips
2/3 cup macadamia nuts, chopped

1.Cream the butter and sugar until fluffy.
2. Beat in the eggs, one at a time, mixing well.
3. Add the extracts ( liqueur if using)
4. Combine the flour, baking powder and salt. Add to the butter mixture and beat until a dough is formed.
5. Add the nuts and chips.
6. Divide the dough in half. form each into flat 2"x12" logs.
7. Arrange the logs at least 3-inches apart on baking sheet.
8. Bake at 325 degrees for about 25 minutes or lightly browned. Remove from oven and cool for about 10 minutes.
9. Slice crosswise and diagonally into 3/4 inch slices.
10. Arrange the slices on baking sheet and bake about 5 minutes each side. cool.

Yield: about 4 dozen. Will keep about 2 weeks

                                                                                                                                     

 

                                                                        

                                                                                     

Enjoy!

Salad Days

As the days heat up here in New England, I look for easy no-cook recipes.  I have been reading Taste of the South magazine lately and the recipes I have done have all been keepers. I changed this salad I saw in the June issue just a little using a little less slaw and a little more carrot. It makes a sweeter salad and very crunchy. It went together very quickly, 15 minutes tops. I loved the taste of the toasted pecans with the dates.The lime made it a refreshing salad balancing the sweetness of the carrots and dates. We ate it with a barbecue pork dish for the fourth of July holiday but I think it would be wonderful with a meaty grilled fish like halibut.
This salad kept for days on end. I even threw some canned tuna on top of a portion for a delicious lunch. If you are not able to buy angel hair coleslaw mix, then slice your cabbage as thinly as possible.

Carrot Pecan Slaw

10 ounces angel hair coleslaw
10 ounces shredded carrots
1 cup chopped dates
1 cup pecans, toasted and chopped
1/4 cup fresh basil, thinly sliced
3/4 cup mayonnaise
2 tablespoons lime zest
1/4 cup fresh lime juice
1 teaspoon salt
                         about 10 servings

Buy chopped dates!

1.In a large bowl, combine the slaw mix, carrots, dates, pecans and basil.
2. In a medium bowl, whisk together mayonnaise, lime zest, lime juice, and salt.
3. Pour over the cabbage, tossing gently to combine.
4. Refrigerate for at least one hour before serving . Garnish with fresh basil.

The Fourth of July Parade!

Daring Bakers June Challenge - Baklava

In making this months challenge, I was absolutely physically challenged. Making homemade phyllo dough was a task. I would never have attempted it if not for this challenge and I am very grateful to Erica for creating it. I was in a constant state of "I don't know about this" as I progressed. I knew I had to accomplish it early on due to vacation plans. I wanted to do an unusual filling and decided to ride the current bacon craze (I have always been crazy about bacon) with a date, almond and turkey bacon filling. My hands swelled a bit and ached the day after making this dessert but it was delicious and I loved the flavors.

I have no plans to ever make this again. I am glad I did it though because it feels like a notch on my culinary belt. Ever made your own phyllo? I imagine a young whippersnapper grilling me?? Why yes I have, I will reply, and I think everyone should too...at least once.

Erica of Erica's Edibles was our host for the Daring Bakers June Challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then use that homemade dough to make Baklava.

I garnished the plate with Gumpaste Daisies. I served the Baklava on the screened porch with a strong black tea. The Baklava was very sweet so the strong tea helped soften the sweetness for me. I felt refreshed and a little full afterward. I thought about weeding the garden but decided for another slice of Baklava instead. The weeds would still be there but I knew I would share this hard earned dessert with loved ones and it would be gone soon.

Phyllo Dough
*Note 1: To have enough to fill my 8” x 8” baking dish with 18 layers of phyllo I doubled this recipe.



Ingredients

1 1/3 cups unbleached all purpose (plain) flour
1/8 teaspoon salt
1/2 cup less 1 tablespoon  water, plus more if needed
2 tablespoons  vegetable oil, plus additional for coating the dough
1/2 teaspoon  cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

1. In the bowl of a stand mixer, combine flour and salt
2. Mix with paddle attachment.
3. Combine water, oil and vinegar in a small bowl.
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)
5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.
7. Shape the dough into a ball and lightly cover with oil.
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is better.

Rolling Out The Dough:

1. Unwrap your dough and cut off a chunk slightly larger than a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.
2. Flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
3. Roll out the dough a bit to flatten it out.
4. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.
5. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store because it is made by machine
6. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flour well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not dry out.


Baklava Recipe
18 servings

Ingredients

For the syrup:
· 1 1/4 cups honey
· 1 1/4 cups  water
· 1 1/4 cups sugar
· 1 cinnamon stick
· 1 (2-inch) piece fresh citrus peel (lemon or orange work best)
· a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled
Directions
1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.
3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

Ingredients for the Baklava Filling:

1 (5-inch) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons  ground cinnamon
1 cup blanched almonds
1 cup chopped dates
1/2 cup turkey bacon, cooked and crumbled
1/3 cup sugar
Phyllo Dough (see recipe above)
1 cup (2 sticks)  melted
 butter

Directions:

                                                    

                                                  
1. Preheat oven to moderate 350°F
2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside.
3. Trim your phyllo sheets to fit in your pan.
4. Brush bottom of pan with butter and place first phyllo sheet.
5. Brush the first phyllo sheet with butter and repeat  4 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)
6. Sprinkle 1/3 of the nut mixture on top.
7. Continue layering phyllo and buttering repeating 4 times.
8. Sprinkle 1/3 of the nut mixture on top
9. Continue layering phyllo and buttering repeating 4 times
10. Sprinkle 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges to give a nice appearance.
13. With a sharp knife, cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later.  Then brush with a generous layer of butter making sure to cover every area and edge.
14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven). The middle layers of the baklava take a little longer to cook so try to keep in as long as possible.
15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava! I actually used about half of the syrup because I do not like really sweet desserts. the more syrup used the sweeter the final product.
16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.
17. Serve at room temperature.

Storage: There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You can also freeze your baklava and then just set it out at room temperature to thaw. I stored mine in the refrigerator because of the bacon. I liked it right from the fridge but the flavors blended better after coming to room temperature.