Upcoming Posts for December 2011!

          I have been burning through pastry bags like it's nobody's business... so I have been looking for a solution to this issue. As Chef Training students we were taught at George Brown, but it was commonly a concept that just didn't stick. I have been using Ziploc bags as a solution, but I find that this can be equally expensive.
          So, I had to look into parchment folding and found a very useful blog that explains exactly this! Please take a look because we will be doing a lot of piping in the winter months ('tis the season for winterization). 

 

Bake, Decorate, Celebrate!

http://www.bakedecoratecelebrate.com/techniques/foldingparchmentbags.cfm

          Get ready for a jam packed month-of-December. I'm trying to hit all the bases for handy holiday recipes like:

Grilled Beef Satay with Peanut Sauce,

Ian Muggeridge's Tuscan Bread Soup,

and Coconut Lime Sticky Rice

Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook

By Julie Albert & Lisa Gnat

          And of course (from my Better Homes and Gardens collection) blissful baked recipes like:

Eggnog Nut Thumbprint Cookies, 

Key Lime Cheesecake Bars, 

and Cherry Cobbler

Anyone Can Bake: Step-by-step Recipes Just for You

By Better Homes and Gardens

          If you have any suggestions for cookbooks in the upcoming months, please do not hesitate to email me at eatquisitecatering@gmail.com 

          I am always open to suggestions! But in the meantime: Adios November! Good Riddance! Ciao!

Pastry Shell

WILLIAMS-SONOMA “desserts: new healthy kitchen: colorful recipes for health & well-being” (Page 34)

“Purple and Blue – For many people – especially nutritional scientists – purple and blue are favorite colors. The list of fruits in this group is short, but they constitute some of the most luscious and appealing produce available. They are also among the richest in disease-fighting antioxidants. Blueberries, in particular, have been studied for their ability to improve memory and brain function.” – Williams-Sonoma ‘desserts’,

              Pastries can be some of the most difficult, but rewarding products to make. Although pastries, such as pie shells, are readily available at a minimal cost, the delight of a fresh, flakey shell can delight and even surprise your guests. These recipes combine basic ingredients and specific instructions. The instructions must be followed because a rushed pastry can lack in flavor, doneness, and even shape.
            Williams-Sonoma has a number of different pastry shells, listed below the recipe that they are intended for. Although I was not planning to follow the recipe that calls for a “pastry shell,” I decided to follow their instructions. I have a number of recipes for shells such as this, but there is almost always room for improvement. The “pastry shell” recipe can be found on page 34, listed below the recipe for a “purple grape tart.”

            This recipe begins with the combination of butter and sugar. As mentioned, butter and sugar must be pulled away from the sides of your mixing bowl with a spatula. This avoids common mistakes, such as lumps of butter throughout your finished product. ¼ cup of softened butter and ½ cup superfine sugar are whipped until fluffy.

            I then combined the eggs and milk, which created a smooth mixture. In a separate bowl, I mixed 2 ½ cups all-purpose flour, 1 tsp baking powder, and 2/3-cup cornstarch. These amounts are static and create a specific chemical reaction. As a result, level your measuring devices, and be as exact as possible. I stirred until a soft ball was formed and turned the mixture onto a floured surface, kneading it lightly.
            For a 9- or 10-inch pastry shell, Williams-Sonoma instructs you to divide the mixture into thirds. After mixing, I noticed that this would make each shell fairly thin. Since I prefer a thick pastry shell, I decided to divide the batter equally into two. For the chilling process, I pressed each division into discs and wrapped it in plastic wrap.

            I rolled the discs into a round. The recipe called for the discs to be rolled between plastic wrap, but this became tedious and I decided to loose the wrap. Using a well floured rolling pin and surface, I continued to roll to just larger than the diameter of my pans. I used my rolling pin to make the outside thinner than the middle. This allowed me to have a thicker base and thinner sides.
The dough was pressed firmly into the pan and chilled for 10 – 15 minutes.

            After chilling, the dough was ready to be baked at 325ºF. Before baking, I covered the shells with parchment paper and excess dried lentils. This is an important step because the pastry will bubble in the first wave of cooking, if not held down. Bakers can use pie weights or any variety of died beans to accomplish this step.

            The baking time depends on your use for the pie. I was planning to further bake the pie and filling after this step, so I was instructed to bake my shell for 15 minutes. This time can be extended if the parchment paper sticks to the pastry shell. If you were using a recipe that does not need excess baking time (such as a pumpkin pie that will set in the fridge), the shell should be baked for 15 – 20 minutes with the weights. If you are baking for this time, the pastry shell will be pale golden in color.

            In summary, this is a simple recipe that calls for an irregularly low amount of sugar. The cooking times and directions are precise and leave little-to-no-room for mistakes.  Williams-Sonoma has written another east-to-follow method and includes easily accessed ingredients. This book provides a variety of pastry recipes to suit each final product.
            I used the custard from the recipe listed above to create a plum tart. The plums were sliced too large and gradually fell apart from the custard, but the colors of the tart and custard highlighted the deep colors of the fruit. Altogether, this tart was aesthetically appealing, yet difficult to serve.

* This book can be found and purchased at: http://www.amazon.ca/dp/0743278607

*Tasting Notes: The pastry shell was not as sweet as anticipated. Although there was some sugar incorporated into the recipe, this pastry shell would be best with a savory pie. For example, a chicken potpie or a Sheppard’s pie.

Written By and Photo Credit: Jane Phillips

Spiced Apple Cake

WILLIAMS-SONOMA “desserts: new healthy kitchen: colorful recipes for health & well-being” (Page 41)

“Green is the color of growing things. The flavor of green fruits is light, fresh, and clean, and their texture is crisp and juicy. They are naturally good for you, and since so many fruits are green, you’ll find a good variety available year-round, not just a brief summertime explosion. And green tea and green herbs both share the antioxidant benefits of green fruits, and make interesting additions to a dessert.” – Williams-Sonoma ‘desserts’,

            As I was going through the recipes in Williams-Sonoma “desserts,” I was drawn to the ‘spiced apple cake’ on page 41. This cake seemed multifunctional as a dessert, breakfast, and savory snack. Although the cake lacked aesthetic appeal (given it’s brown and beige colorings), I knew that it would be a popular addition to a thanksgiving feast.
            I have never been fond of apples as a snack. They are almost always a good idea, but brown in bags and overwhelm in acidity. In fact, I think that the last time that I cut up an apple on my own accord (before this recipe of course) was two-to-three years ago. The recipe calls for three green apples. This is a rather ambiguous listing, but gives you the creativity to steer clear of granny smith and to venture into the golden delicious family if you choose to do so. I stuck with granny smith apples in hopes that the 1-cup of sugar would balance out the acidity.
           Make sure that your oven is preheated to 325 at this point because the baking time is just under an hour for a springy final product. The apple was cored and sliced, with the skin still attached.

            I then whisked the sugar, ½ cup butter and one egg on medium high. When whisking butter and sugar together, it is best to add the egg last. Also, pull the butter from the side of the bowl with a spatula to avoid excess chunking. Stir in half of your apple slices.

            Flour, baking soda, ground cinnamon; grated nutmeg, allspice, and salt were blended together in a second bowl. Word to the wise: as a chef, I commonly mistake the role of a baker vs. cook. Bakers are meticulous in their measurements. One tablespoon for a baker equals one-leveled-measurement in a clean tablespoon. For a cook, this equals one amount that resembles a tablespoon in whatever spoon is available at the time – or measured with their fingers. As a result, I have made numerous batches of cookies that taste like cleaning supplies. Please, measure your baking soda.

            Although the recipe did not instruct me to, I switched my whisk for a paddle attachment. The combination of raisins and additional apple slices seemed like a nightmare to clean out of my whisk. Also, their language switched from “whisk” to “stir”. I mixed the flour mix, raisins, and butter. Then, press half of this mixture into a greased pan. Layer mixture with fanned apples, and top with the remaining half.

            I used my last apple slices to form a fan-design on top (as the recipe shows) and sprinkled with cinnamon and sugar.

          
            I ran into a problem following 45 minutes in the oven. The apples did not appear to be browning. I remedied this by spraying a thin layer of PAM on the cake. Although I am almost completely against using processed, canned ingredients – I was concerned that the cake would become dry. Almost immediately after doing so, the apples began to brown. If any readers were going to try this remedy, I would suggest waiting until the final ten minutes to do so. Why? Because after five minutes… my apples burned on the tips.

          
            I hid the burnt tips by sprinkling a generous layer of confectioners sugar on top and sliced into wedges to serve.

            Twelve out of twelve guests enjoyed this cake… and the dropped apple slices were thoroughly enjoyed by my six-month puppy!

            In summary, this recipe is easy and straightforward. Arranging the apple slices on top is somewhat tedious, but produces an appealing, textured finish. I would suggest serving this cake with some whipped cream, crème fraiche, or rich vanilla iced cream. Although the photo provided in the recipe appears to be 1/6^th of the cake, it is dense and could be cut into 8-10 slices. The recipe does not mention warming the cake, but due to the nature of the texture, I would suggest pre-heating right before service.

            Williams-Sonoma has written another east-to-follow method and includes easily accessed ingredients. They have done their best to make a brown-beige, dense apple cake appear aesthetically beautiful.

*This book can be found and purchased at: http://www.amazon.ca/dp/0743278607

*Tasting Notes: The layered apples create a great break in the middle of two dense layers. The cooking time is accurately aligned with the apples that are mixed into the final product, and there is plenty of moisture throughout. This would be best served with a meal that does not incorporate a large number of carbohydrates.

Written By and Photo Credit: Jane Phillips

Prune Panforte

WILLIAMS-SONOMA "desserts: new healthy kitchen: colorful recipes for health & well-being" (Page 113)

“Brown: This down – to – earth chapter of the healthy-eating rainbow is devoted not to fruits or vegetables, but to a distinctive group of healthful foods that come from plants: grains and seeds. Nuts are a type of seed that lend themselves well to sweet preparations. Two particular seeds – the coffee bean and the cocoa bean – are unique in their antioxidant benefits and widespread appeal, bordering on obsession.” – Williams-Sonoma ‘desserts’,

            A trip to the Williams-Sonoma kitchen boutique has always delighted me (although it fails to impress my budget). The rows of needless equipment are like the purest form of gluttony for any chef. Although I cannot justify spending $75.00CAD on a gingerbread – imprinted cookie tray, I will never turn down the fantasy that I might need what they are selling.
            When browsing for the first book in my set of reviews, the bright blue cover – alongside the Williams-Sonoma name, caught my eye. I flipped through to find sections divided by color. The reds of raspberries, orange of peaches, and brown of the cocoa bean filled the pages. Okay, so I was easily sold and completely judged a book by its cover. But I had to ask myself: would these pages be filled with the same needless equipment?
            ‘Prune Panforte’ seemed like the perfect place to start. A somewhat challenging recipe, that is relatively simple to bring together, and difficult to ruin (after tempering the sugar of course). Make sure that you have a candy thermometer before you begin this recipe. You can gauge the temperature of honey by looking at it, but it can burn quickly, and will cause even more damage to your greatest sampling tool – your finger.

            I started by preheating the oven to 300ºF, greasing a cake pan, and cutting some parchment paper to the proper size. This step is tedious but crucial and does not demand a copious amount of perfection.

            The recipe starts with toasting 1-cup hazelnuts and 1-cup almonds. Volunteering to bring dessert at any event is key. Your dish doesn’t have to be warm, and although it can be difficult to transport, your contribution may get the most compliments. Toasting the nuts, as instructed, filled my kitchen with a multitude of smells. I’m thinking that this recipe is easier than I imagined.
Pitted honey dates replaced the as-called-for-figs. They are sweeter and less likely to drain your budget. A quick chop to break-up 2 cups of pitted honey dates, and we were ready to start mixing.

            Stirring the toasted nuts, chopped dates, all-purpose flour, cocoa powder, ground cinnamon, allspice, freshly grated nutmeg, and ground ginger together will give you a mixture that resembles Christmas Loaf. It was a tradition to stir the batter at Christmas and make a wish in my family, so it won’t hurt to get nostalgic at this point.

            Heat the honey and sugar over medium-high heat to bring it to 234ºF using your candy thermometer. For those of you tempering this concoction with your eyes, it will look something like this:

            Note: when the honey and sugar is fully up to temperature, it will form a soft ball when dropped into very cold water.
            Remove this mixture from the heat and work quickly. As though you were taking your time and suddenly realized that you have left your car unlocked a few blocks away. Mix in semisweet chocolate and stir into the nut mixture with a wooden spoon.

            Press into your parchment lined cake pan and bake for 35 minutes. Cool on a ware rack and garnish with powdered sugar.

            In summary, this recipe is perfect for the baker who doesn’t want to fiddle with tedious dishes – like crème brulee. It caters to guests who suffer from lactose-intolerance and tops vanilla iced cream like a thick brownie with substance.
            Williams Sonoma wrote an easy-to-follow method and included easily accessed ingredients. With colorful, comprehensive pictures, I am excited to try a few more recipes.

*This book can be found and purchased at: This book can be found and purchased at: http://www.amazon.ca/dp/0743278607

*Tasting Notes: This dish was very difficult to cut and even more difficult to eat. It was dense and should be served in very small slices with iced-cream (or something light to that effect). This sat heavily in your stomach, and should not be served in addition to a heavy meal.

Written By and Photo Credit: Jane Phillips