Tuesday, June 22, 2010

Tuesdays with Dorie: Dressy Chocolate Loaf Cake

Let me just say, I loved this cake. LOVED. So a big thank you straight off to Amy of Amy Ruth Bakes for picking it this week!

The name 'Dressy Chocolate Loaf Cake' really doesn't do this cake justice. To me it was a cheat's version of a Black Forest Cake (which I adore) just without all the fuss. Ok and without all the booze too.

I made a half batch in an 8 x 4 pan and it still took 50 minutes to cook. I was glad for the chance to use my Wilton layer cake cutter but somehow still managed to end up with wonky layers. Sandwiched together with black cherry conserve, smothered in fabulous chocolate-sour cream frosting and topped with fresh cherries, it didn't matter in the slightest. This was delicious!

The cherries were a bit of an indulgence as it is definitely not cherry season here. These were imported from the USA and about $16 a kilo.

I'm so glad I only made half the recipe. As it was I ate 3 slices.

Great pick, Amy! You can find the recipe at Amy Ruth Bakes under today's date.

Thursday, June 17, 2010

Daring Cooks June - Pâtés and Bread

Wow it feels like ages since I've done a Daring Cooks challenge. Actually that's not totally accurate. It's ages since I completed one on time and got around to posting it!

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from and are allowing us to go wild with our homemade bread choice.

I didn't follow the pâté recipes provided but I hope what I've done fits within the spirit of the challenge. I made a simple salmon mousse and the sandwich bread.

Salmon Mousse

1 x 415g tin premium red salmon, drained, skin and bones removed
250g cream cheese
approx 200g smoked salmon
juice of 1 lemon
1 1/2 ts gelatine powder

Spray 4 small dariole moulds (I used plastic) with olive oil spray then line with plastic wrap. Then use the smoked salmon slices to completely line each mould, coming right to the top and ensuring there are no gaps.

Place the lemon juice in a small saucepan over low heat. Once warm sprinkle over the gelatine powder and turn off the heat. Stir until the gelatine is completely dissolved then set aside.

Place the tinned salmon and cream cheese in a food processor and process until very smooth, at least 2 minutes. With the motor running, drizzle in the lemon juice mixture and process for another minute or so until completely incorporated and smooth.

Pour the mousse mixture into each mould, tapping the mould on the bench to remove any air bubbles. Cover the tops with plastic wrap and refrigerate for at least 2 hours.

To serve, gently ease each mousse out of the mould and remove the plastic wrap. Garnish with sprigs of fresh dill. Allow to stand at room temperature for 30 minutes before serving with fresh baguette or toast slices.

This mousse is intensely salmon flavoured but the lemon cuts through the richness. A perfect dinner party entrée.

Sandwich Loaf/Baguettes

3 tsp (15 ml) active dry yeast
2 2/3 cups (600 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºC)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) unbleached white bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan

To make loaves:

In a large mixing bowl, combine the yeast and warm milk, and whisk to dissolve. Whisk in the salt and the melted butter. Gradually sprinkle in the flour, stirring with a wooden spoon.

When the dough becomes too thick to stir, knead it with your hands, for about 5 minutes, until you obtain a smooth, homogeneous dough that is soft and a little sticky. Cover with plastic wrap and let rest 30 minutes.

Knead the dough 20 strokes (still in the bowl), cover again, and let rest for 1.5 hours.

Transfer the dough to a lightly floured work surface, and divide in two. Form each half into a sausage. Transfer the dough to a greased baking sheet. Cover lightly and let rise in a draft-free area for 60 minutes, or until doubled in volume.

Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 450ºF (240ºC). Using a very sharp knife cut 3 slits into the top of each loaf. Spritz the loaves with warm water and sprinkle the tops with sesame seeds (optional).

Put the loaves in then oven and bake for 10 minutes. Do not open the oven door during this time.

After 10 minutes, lower the oven temperature to 400ºF (200ºC) and continue baking for about 25 minutes, or until the loaves are nicely golden. Unmould and let cool on a rack.

Next time I would love to try the proper french bread recipe. It's been on my to-do list for ages but I just ran out of time. I was also worried how my starter would fare overnight considering how cold it has been lately.

TIP: I have always struggled with getting my dough to prove/rise well, especially in winter. But for this challenge I used a tip from Chocolatchic to proof the dough in the car! This worked spectacularly well and I think I will do it every time from now on.

Thanks for a great challenge!

Tuesday, June 15, 2010

My Tuesday with Dorie: Raisin Swirl Bread

First of all, woo-hoo! I had figured it would be my turn to pick sometime this year but getting Laurie's email for June was a huge surprise. I spent a harried 24 hours or so flicking back and forth between recipes, trying to select something that I would not only love to bake but that said something about me.

My very first TWD post was for the Chocolate Puddings back on 15 July 2008. I wasn't even an official member at that stage but was playing along at home until I could order my copy of Baking. My blog was only a few days old and it was less than a month since my mum passed away. Baking and blogging seemed like a wonderful distraction at a really difficult time. Since then I have gotten married, had a baby and reached the 200 post mark.

All of this brings me to my reason for choosing the Raisin Swirl Bread this week. Baking bread is such a comforting, homey thing to do. There's nothing quite like the smell or taste of your own fresh bread and it is something I hope my kids remember from their childhood as I do.

I loved this bread and I hope anyone who was scared of yeast (or raisins!) had a go and was happy with the results!

Raisin Swirl Bread
pp 59-60 of Baking: From My Home to Yours

For the bread:
1 packet active dry yeast
1/4 cup sugar, plus a pinch
1 1/4 cups just-warm-to-the-touch whole milk
1/2 stick (4 tablespoons or 60g) unsalted butter, at room temperature
3/4 teaspoon salt
1 large egg
1/4 teaspoon pure vanilla extract (optional)
Grated zest of 1/2 orange (optional)
Pinch of freshly grated nutmeg (optional)
3 3/4 to 4 cups all-purpose (plain) flour

For the swirl:
1 tablespoon sugar
2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder (optional)
1 cup moist, plump raisins (dark or golden)
3 tablespoons (45 grams) unsalted butter, softened to a spreadable consistency

To make the bread:
Put the yeast in a small bowl, toss in the pinch of sugar and stir in 1/4 cup of the warm milk. Let rest for 3 minutes, then stir - the yeast may not have dissolved completely and it may not have bubbled, but it should be soft.

Working with a stand mixer, preferably fitted with a paddle attachment, combine the remaining 1 cup of milk, the butter and the remaining 1/4 cup sugar and mix for a minute or two. Add the salt, egg and vanilla, if you are using it, as well as the zest and nutmeg, if you're using them, and mix for a minute. In all likelihood, the mixture will look unpleasantly curdly (it will look even worse when you add the yeast). Add the yeast mixture and beat on low-medium speed for 1 minute more.

Turn the mixer off and add 2 3/4 cups of the flour. Mix on low speed just until you work the flour into the liquids - you'll have a sticky mix. If you've got a dough hook, switch to it now. Add another 1 cup of flour, increase the mixer speed to medium and beat the dough for a couple of minutes. If the dough does not come together and almost clean the sides of the bowl, add up to 1/4 cup more flour, 1 tablespoon at a time. Keep the mixer speed at medium and knead the dough for about 3 minutes, or until it is smooth and has a lovely buttery sheen. The dough will be very soft, much too soft to knead by hand.

Butter a large bowl, turn the dough into a bowl and cover the bowl tightly with plastic wrap. Put the bowl in a warm place and let the dough rise until it is doubled in size, about 1 1/2 hours.

Scrape the dough onto a large piece of plastic wrap, wrap it and put it in the freezer for 30 minutes to firm enough to be rolled easily. (At this point, you can instead refrigerate the dough overnight if that is more convenient).




To make the swirl and shape the loaf:
Butter a 9 x 5 inch loaf pan.

Whisk together the sugar, cinnamon and cocoa, if you're using it. Check that the raisins are nice and moist; if they're not, steam them for a minute, then dry them well.

Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the dough and roll the dough into a rectangle about 12 x 18 inches.

Gently smear 2 tablespoons of the butter over the surface of the dough - this is most easily done with your fingers. Sprinkle over the sugar mixture and scatter over the raisins. Starting from a short side of the dough, roll the dough up jelly-roll fashion, making sure to roll the dough snugly. Fit the dough into the buttered pan, seam side down, and tuck the ends under the loaf.

Cover the pan loosely with wax paper and set in a warm place; let the dough rise until it comes just a little above the edges of the pan, about 45 minutes.

Getting ready to bake:
When the dough has almost fully risen, centre a rack in the oven and preheat the oven to 375 degrees F (190 degrees Celsius). Line a baking sheet with parchment or a silicone mat.

Melt the remaining tablespoon of butter, and brush the top of the loaf with the butter. Put the pan on the baking sheet and bake the bread for about 20 minutes. Cover loosely with a foil tent and bake for another 25 minutes or so, until the bread is golden and sounds hollow when the bottom of the pan is tapped. Transfer the pan to a rack and cool for 5 minutes, then unmold. Invert the bread and cool to room temperature right side up on the rack.

I have to confess to slicing my bread while it was still warm and I ended up with raisins scattered everywhere. But it was totally worth it ... it is sensational straight from the oven!

Oh and it also makes spectacular cinnamon toast the next day!

Thank you in advance to everyone who baked along with me this week and huge thanks to Laurie for creating such a wonderful group and Dorie for her fabulous book! :-)

Tuesday, June 8, 2010

Tuesdays with Dorie: Strawberry Shortcakes

So this week Cathy of The Tortefeasor chose Dorie's Tender Shortcakes. I, having no real idea what a shortcake was, wasn't particularly enthused. Till I figured out they were big, buttery scones covered with cream and berries!

These are incredibly quick to make but just as with the Sweet Cream Biscuits from a few weeks ago, the amount of liquid/cream in the recipe was woefully inadequate. I had to add a full 1/4 cup extra to get something even resembling a crumbly, scone dough. Certainly nothing like a soft dough that you scoop out and plop on the baking tray.

No matter. These baked up buttery, golden and melt-in-the-mouth tender. Smothered with diced strawberries and a big dollop of sweetened whipped cream, you have something truly sensational!

I made just a half batch and got 7 gigantic shortcakes. Some are headed straight for the freezer.

You will find the recipe at The Tortefeasor under today's date. Thanks for a great pick Cathy!

Next week we have Raisin Swirl Bread chosen by ... ME!

Tuesday, June 1, 2010

Tuesdays with Dorie: White Chocolate Brownies

This week's pick was Dorie's White Chocolate Brownies, as chosen by delightful Marthe of Culinary Delights. Now certain people have been waiting for these brownies to be chosen forever, so I hope everyone else enjoyed them as much as I did!

You'll notice my brownies are naked. I just wasn't up for meringue this week and I was sure that it would make them too sweet for me anyway. As it was, I could have easily devoured my half batch in one sitting!

I used frozen raspberries here (the fresh ones are ridiculously expensive even in season) and had no problems. Knowing they tended to underbake, I cooked mine for 30 minutes (I used and 8 x 8 pan) and they were perfect.

Thanks for a fabulous pick, Marthe! The white chocolate, raspberries and orange flavours were a match made in baking heaven. I will definitely be making these again!

Thursday, May 27, 2010

Daring Bakers May - Croquembouche!

I have been in love with the croquembouche as long as I can remember! And really, what's not to love? Choux pastry filled with smooth vanilla cream and smothered in crunchy, sweet caramel.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

This month's challenge brings me full circle, as my very first Daring Bakers' challenge was chocolate eclairs. It was my first time making choux pastry and I definitely had a few dramas. This time around I'm happy to say they were worked perfectly.

I made just 10 cream puffs and half the caramel glaze. I was keen to try the spun sugar effect but I had just 20 minutes of Oscar-free time so after assembling my 'tower' I just poured the remainder over the top.

The result?

Amazing. Just as good as anything I've tasted elsewhere for surprisingly little work. When I have more time and a special occasion to bake for I will definitely be making a full size croquembouche with spun sugar. But for now, this hit the spot and I can cross it off my to-make list.

Thanks for a fabulous challenge Cat!

Tuesday, May 25, 2010

Tuesdays with Dorie: Banana Coconut Icecream Pie

This week Spike of Spike.Bakes chose Dorie's Banana Coconut Icecream Pie and I have to admit, I really wasn't sure about this one! Even after reading the recipe I had no idea whether this was something I would enjoy or not. Still, I ploughed on but couldn't resist making a few changes.

My version has a plain shortbread crust (no coconut) and 2 layers of filling instead of one. I didn't want to mess up the creamy perfection of the chocolate ice-cream so I made a separate banana layer using some of my stash of frozen bananas whizzed up with a teaspoon of vanilla essence and some heavy cream. I then sprinkled some toasted shredded coconut on top.

The taste test ...

Not bad! Probably not something I would make again but banana and chocolate are always a great combination. I'm glad I didn't use any rum in the filling or coconut in the base. The flavours here were just right for us.

Thanks for an interesting pick, Spike! You can find the original recipe at Spike.Bakes under today's date.

Tuesday, May 18, 2010

Tuesdays with Dorie: Apple-Apricot Bread Pudding


This week Elizabeth of Cake or Death? chose Dorie's Apple-Apple Bread Pudding and it was the perfect pick given the freezing cold weather we've been having (well freezing for Brisbane anyway). Is there anything more comforting on a cold night than bread pudding?

We've had a lot of rich food recently so I tried to cut the calories a bit with this one, without sacrificing taste of course.

Rather than caramalise the apples I simply stewed them with water and cinnamon. The gala apples are so sweet at the moment they really don't need any added sugar.

We can't get apple butter here so I used a 100% apricot spread instead.

I also used low fat milk and reduced the amount of cream.

As for the bread, I found something called Scone Toast at the supermarket which seemed ideal. I always leave the crusts on.

The result? A creamy, delicious bread pudding that we all loved! Definitely didn't miss the extra butter, sugar or cream. With a scoop of vanilla ice-cream on top this is the quintessential winter dessert.

Thanks for a great pick Elizabeth! You can find the recipe on her blog under today's date.

Tuesday, May 11, 2010

Tuesdays with Dorie: Quick Berry Tart

What's quicker than a Quick Classic Berry Tart? These even quicker Itty-Bitty-Puff-Berry-Tartlets! As much as I love Dorie's sweet tart dough I wasn't in the mood for making pastry this week, especially since I only wanted to make minis.

Why? We're still working our way through the fabulous Banoffee Tart my lovely hubby made for dinner on Mothers' Day, along with this delicious rack of lamb with roast veges.

So for this week's TWD I chose the cheat's option and grabbed a sheet of puff pastry from the freezer and cut out little circles. The pastry cream takes only minutes to make and I topped each one with 3 perfect blueberries (frozen ones because they are always in season).

I will definitely make the original Classic Berry Tart sometime as I adore fruit tarts. My apologies to Cristine of Cooking with Cristine for not making the exact recipe which you can find on her blog. But I hope you enjoy my version!

Tuesday, May 4, 2010

Tuesdays with Dorie: Burnt Sugar Ice Cream

This week Becky of Project Domestication chose a recipe I have long been drooling over ... Burnt Sugar Ice Cream! This is pretty much caramel ice cream on steroids.

I had no real problems making this apart from letting my custard cook a little long. See I was at the crucial 'stir until it thickens' stage when I realised I hadn't converted the 180 degrees F into celsius and so had no idea what temperature I was waiting for. By the time I yelled for husband to google it my custard had reached 92.5 degrees C, a smidgen too hot, but at least there can be no complaints about raw eggs!

My only other issue was trying to take a photo without someone sticking his little fingers into it!

I topped mine with crumbled anzac biscuits for an extra sugar hit and some texture.

Thanks for a great pick Becky! You can find the recipe on Becky's blog or for much better photos than mine, check out the TWD blogroll.

In other news today is our 2nd wedding anniversary! While we're not doing anything special today (other than eating burnt sugar ice cream of course) we had a lovely night away on Sunday while Oscar stayed home with his nanna. It was our first baby-free night! Did miss the little monkey though :-)

Tuesday, April 20, 2010

Tuesdays with Dorie: Sweet Cream Biscuits

This week's pick has done absolutely nothing to clear up my confusion about the difference between biscuits and scones. The recipe for these Sweet Cream Biscuits is all but identical to the cream scones I have made since I was little.

Still, whatever you call them they are certainly tasty and one of my favourite things to eat. Whenever I go out for coffee, while the others have a big piece of cake, I always get a sultana scone with jam and cream. Yum!

As usual (I really don't have 'the touch') my biscuits were pretty flat and crumbly but they had a lovely flavour. Perfect with a smear of butter and a big dollop of strawberry jam.

Thanks to Melissa of Love at First Bite for this week's pick. They were easy, tasty and inexpensive. And will definitely be made again :-)

(Yep this post is even shorter than usual but I'm worn out after a big weekend. Check out Oscar's 1st birthday celebrations here!)
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