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Showing posts from 2018

Steamed Apple -Raspberry Pudding with raspsberry compote

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I'm so excited about learning to make steamed fruit pudding, which are cake-like desserts poured into a mold, covered and then steamed in a boiling water bath on top of the stove. The process is ancient and started as a savory food preparation that was stuffed into an animal stomach or intestine and then boiled. "Black pudding" (blood sausage) is an early iteration of a pudding. As modern sugar production started in the 18th century and made sugar accessible to the average consumer, sweet fruit puddings developed. British puddings are nothing like American chocolate or vanilla pudding, which are related to custard.  The batter for puddings have a higher egg to flour ratio than cake and the resulting texture is reminiscent of firm bread pudding. I'm psyched about how beautiful this one looked, but compared to some of the puddings I've seen on the Great British Baking Show this one is elementary.  Thank goodness for my friend Norma, who explained that a &

Lemon Filled Yeast Braid

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This is a yeast "braid," adapted from King Arthur Flour's "Braided Lemon Bread." Unlike the original, this version is pareve (non-dairy). It's a delicious not-too-sweet cake that reminds me of Danish for breakfast, without the fussy dough.  Choreography:  This is a yeast cake, so it will look a bit fussier to make than a cake made with baking powder. If you follow the instructions this is actually a good recipe to use if you want to start learning to bake yeast cakes. The cake dough (rather than a batter) is constructed in steps, first a "sponge" ( a starter), then the dough. The dough requires two proofing periods (rising). The cake can be made over the course of a day or stretched out to fit parts of 2 days. Instead of a straight procedure, I'm describing the creation of this cake as "steps" with approximate time frames.  I use a KitchenAid stand mixer. This is a soft bread dough; however, if you are using a hand held m

Lemon Poppyseed Biscotti (Mandelbread)

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Crispy double baked lemon-poppy seed cookie.  The cookie recipe is inspired by Judy Zeider ( The Gourmet Jewish Cook ) Biscotti and Mandelbread are easy to make. No special equipment required other than mixing bowls, spoons, parchment paper and a baking sheet. No need to own an electric mixer.  Choreography: Easy!! Mix the dough, no waiting, shape, bake, slice, bake again and voila! The best biscotti you've ever had.  Ingredients:   1 c sugar 1 c neutral oil (I use canola) 3 large eggs  2 tsp vanilla extract 2 tsp lemon oil  zest of one lemon 4 c all purpose flour  2 tsp baking powder 1 tsp kosher salt 1/4 c poppy seeds  1/2 c lemon baking chips (optional)  Procedure:  Measure all ingredients, preheat the oven to 375 degrees  Line a cookie sheet with parchment paper Mix the sugar and oil completely. Add the flavorings, salt, and zest and continue to mix Combine the flour and baking powder Add the flour into t

Whole Wheat- Walnut Sour Dough Bread

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This bread, adapted from a recipe in Amy's Bread , is a chewy whole wheat bread, filled with walnuts and cracked wheat with a hint of maple.  Choreography:  This sour dough bread requires a ready, ripe, medium stiff sour dough starter (rye , white or a combination).  The bread ingredients are mixed,  can be hand stretched & folded, covered, and left to enjoy a slow cool rise  (8-10 hours).  The nuts and cracked wheat are kneaded in after the first proofing period. The second proof should be carried out in a warm draft-free location (a less than 100 degree oven or proofing box is perfect) for about 90 minutes. Bake in a very hot oven, preferably on a baking stone, with steam.  Ingredients : 2 oz warm water mixed with 3/4 tsp instant yeast  9 oz whole wheat flour 4.5 oz bread flour  1 oz corn meal 1 scant Tbsp kosher salt  8 oz cool water 8 oz sour dough starter  (see:  Sour Dough Starter  )  2 Tbsp maple syrup (dark is best) 6 oz chopped walnut p

Sourdough Olive and Artichoke Bread with six grain flour mix

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Sourdough baking requires time. The starter needs to be fed and then given 8 or more hours to rest and mature. The bread itself takes about five hours to prepare, proof and bake. It's not difficult to do and there is leeway in the proofing times, you just need to prepare yourself for a process that can't be rushed. I baked this during a snow storm in January, 2018, it was a very good snowy day project. It yields a bread with a wonderful crust and moist crumb. The flavor is a bit salty with a complex cereal flavor. This bread is worth the trouble if you like working with sour dough bread. The dough does have a bit of commercial yeast, which helps the process move along. Choreography: The evening before you plan to bake. Refresh your starter, allow to rest and proof for 8-12 hours at room temperature. When ripe, measure off 12 oz for baking. On the day you bake, mix the dough. Allow to rise in a warm location for about 90 minutes. Add the olives and artichokes, mix