SoupSpoon

Daring Baker #2

There are many reasons to love Daring Bakers, but the requirement to make a recipe that I would probably never make on my own free will is the best reason.

Of course I am creative in my cooking, and bold in my baking, but recipes with three pages of instructions are not my typical cup of tea. A commitment to be Daring makes me decipher layers of procedures that previously would have warranted a quick flip of the page. For that I am grateful to present challenge #2.

The challenge was completed last weekend. I am writing the post on the flight to Oregon, and I will be posting next Sunday (from Oregon!). All of those steps, and I have not peeped a word to you about the Almond Peach Danish Braid that was the challenge for June.

The big challenge of the challenge was the laminated dough. My dough was more like biscuit dough than yeasted dough, but that was really no problem for us in the tasting department.

The instructions left a little to be desired as my fountain of flour turned into a volcano of yeast, milk, and eggs as I poured the wet mixture into my obviously less than sturdy walls. Though there is no picture of proof, take my word for it, there were hasty hands becoming dams along the counters edge. Sticky, sticky mess.

The filling was up to us, as long as it was fruit, and I chose peach with almond. Follow my directions for peeling peaches that I outlined in the Lemon Peach Pie recipe. Peel and slice 6 peaches. Toss them with ¼ cup white sugar, 3 tablespoons cornstarch, ½ teaspoon almond extract, and a pinch of salt. Once you are ready to fill the braid, spread a thin layer of peach preserves across the bottom of the braid, cover with peaches, and proceed with the braid.

So here it is. Another delicious month.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom* I did not use cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING* I used Peach
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients 
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.   Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.   Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.   Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

P.S. As I am now posting from Oregon, I can confidently say that when I return I will post pictures of the coast that will make your mouth hang open.

how we celebrate

I will be honest and say that yesterday afternoon the thought of eating was not a good one. My stomach was entirely fluttery, and I think I can now say I was nervous about my final exam. A page or two into the test, amazingly, my stomach was fine, and cooking dinner was back on my mind. (Thank goodness. It is positively freakish when I do not feel like cooking.)

I said to Stephen that I wanted to celebrate my end of class, end of job, ready to go to Oregon day. After thinking for a second about what a celebration would look like, I decided I would swim, take myrtle on one extra walk, and cook dinner for friends. I know that is a wild celebration; I just can not help myself. In sheer celebration we had black bean tamales with sliced avocado, plenty of chipotle hot sauce, and a zucchini corn sauté. Do you remember the Tamales I told you about a few months back? Oh my if you have not made them yet, please do yourself a favor and get to it! 

Like a dollop of whipped cream to finish the sweetest sort of day, my friend Emily gave me quite possibly the most unexpected fantastic surprise of the year, Tammy and the Bachelor on DVD. If you have spent any time with me at all, I am certain that a reference to enough mud in my stomach to grow an acre of corn has entered the conversation at some point or another. It is just such an appropriate phrase in a multitude of settings, and I would not have it if it weren't for Tammy and the Bachelor. That worn out VHS tape vanished years ago, and I had begun to think all was lost. But no, no, no! Emily found it and ordered it! And she plans to watch it with me! Oh it is good to have friends. This morning I am writing with a copy of Tammy in my house, and a ticket to Oregon on the table! Oh my goodness. We leave for the Oregon coast tomorrow morning. We are so utterly completely excited to dip our toes in the cold west coast ocean. If you have any other last minute tourist suggestions for Oregon, please share.

Cheers to a job well done! Here, here!

p.s. To the friends who are staying with Myrtle, Thanks Thanks Thanks! This vacation would not be if it were not for you! I pray that your week is safe. Talk with you soon.

Zucchini Corn Sauté serves 4
If you want to toss a few tablespoons of minced parsley, cilantro, or basil in at the end, that would be lovely.

3 ears of corn, cut the kernels from the cobs
1/4 cup diced white onion
1 zucchini, cut into small dice
1 tablespoon unsalted butter
2 tablespoons apple cider vinegar
salt and black pepper

1. Heat a large skillet over medium heat. Melt the butter. If the pan is too hot the butter will burn. Keep the pan at a medium to medium low heat
2. Add onion and zucchini to the skillet. Let sit for 10 minutes until a golden edge forms on the bottom of the vegetables
3. Toss in corn. Sauté for 2 minutes
4. Add apple cider vinegar. Salt and pepper to taste
enjoy

one last slice

Two months have flown through the air like little dandelion wishes.

Two months ago I was preparing for school and accepting a job offer back in Refugee Resettlement. Monday is the final day of class, and my short-term position back in Refugee Resettlement as a Smart-Start Case Manager will also draw to a close. Well, maybe it is a short-term close. As ridiculous as my schedule has been for the past two months, I love it. The Refugee Resettlement work powerfully humbles me, and letting that go is not easy or completely possible. The work has been in my life for two years, and every time I think I am saying goodbye, another position opens up. Grants and Non-profit work just roll like that. I am not certain about tomorrow, but I am certain that it will be good in its own new way.

I wish I could tell you every challenge, funny moment, embarrassing experience, and major triumph that has happened, but that would be breaking a bunch of important confidentiality rules. So I have to stay tight-lipped about it all. I can say though that wherever you live, search and see if there is a Refugee Resettlement agency in your neighborhood. If there is, consider volunteering.

Two years ago, Stephen and I donated a computer to a Refugee Resettlement agency nearby. They asked me to volunteer. I said yes. They asked me to work full-time for one year. I said yes. They asked me to come back as a Smart-Start case manager. I said yes. Now, I can not imagine my life without these experiences.

You never really know how one decision, like donating a computer, is a rudder on your whole life's ship.

I guess that is why decisions are so important.

Some decisions are seemingly small, but meaningful none-the-less. Constantly life allows us these moments where we hold onto something or we let it go. Keep something or share it. Hoard or pour. This morning I sent the very last piece of lemon peach pie with Stephen in his lunch box. I know that was a relatively small decision, but it will mean something big to him.

I am still learning this, but I pray that my life overflows. I pray that the good inside me grows so full that it pours out on all around me.

So many people have never felt love, and so many have so much love. Money is good, computers are fine, but nothing holds the power of pure honest love. The kind that shares an hour or two. The kind that gives the last piece of pie.

Lemon Peach Pie

8 peaches, peeled* and sliced
1/3 cup white sugar
1/4 cup cornstarch
zest of one lemon
1/4 teaspoon lemon extract (optional)
1 perfect pie crust

1. Heat oven to 450. Toss the peaches with the sugar, cornstarch, zest, and lemon extract
2. Lay bottom crust in the pie plate, fill with peaches, top with remaining crust, and cut a few slits in the top
3. Bake for 10 minutes at 450. Turn oven to 350 (leave pie in the oven) and cook for another 45-50 minutes. enjoy

*To peel peaches: boil a large pot of water. cut a small X on the bottom of each peach, and boil all the peaches for 2 minutes. drain and rinse lightly in cold water. set aside to cool. peel the skins off, and slice into small pieces.

a river dog

Though this is not a recipe, it has made my day delicious, and I hope it adds a little bit of that goodness to your day.

Stephen bought us a canoe for our anniversary, and today was her maiden voyage down the river. Just that would have been enough to make my day, but it was even better than just that.

Myrtle came along too.

She may be a 15 year old puppy, but she has still got it.

102 Fahrenheit = gazpacho season

P.S. my friend Emily and I were laughing this afternoon about how I posted a recipe for Gazpacho during the salmonella outbreak in tomatoes. So, my advice to you is to know your source. Also, these tomatoes are boiled and so there is not much to worry about. OK. Now proceed with the post.

Yes. It is disgustingly summer. I am trying to not be fussy about it, but the sweltering heat makes that quite a tough demand. (Insert mental image of arriving to a 12 noon class after biking three miles in 102 degree heat.) hot. very hot.

The good news about the heat is that the sun is making things grow.

Our prolific little tomato plant peaked with perfect red tomatoes. Birds have poked holes in a few of them, but I am not too bitter about that. (The heat is enough to be bitter about.) Although, if you have any anti-bird advice, I would be interested. Tactics such as hanging a plastic owl from the tree or other yard art animal scarecrow suggestions would be quite entertaining, as well as useful.

If you are in a similarly warm environment and all you want to do is lie in front of the fan eating cucumbers, Popsicles, and ice cream; I think you will be quite in love with today's recipe.

I will preface the recipe with a disclaimer that I do not like gazpacho. I do not like gazpacho but I like this gazpacho. Icy cold with a kick of spicy heat on the finish, this could make any swelter seem dreamy.

The recipes makes a bit over a liter (about 5 cups). Blend it up, kick back, and dream of cooler breezes.

Spicy Gazpacho 6 servings
This recipe is relatively flexible. I think it is perfect as is, but feel free to play with it a bit. A few years ago, I found a recipe that was the foundation for this recipe, and it has so morphed over time that I think you might also want to play and tweak it to your liking. Enjoy!

3 medium sized peeled tomatoes*
1/2 red onion
1/2 cucumber, peeled and seeded
1/2 red bell pepper
1 stalk celery
2 tablespoons flat leaf parsley
1 tablespoon fresh chives
2 tablespoons balsamic or red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon hot sauce (or to taste)
1/2 teaspoon Worcestershire sauce
2 cups tomato juice blend such as V8 or Kagome's sweet summer tomato

*To peel the tomatoes, bring a small sauce pan of water to a boil. Cut an X on the bottom of each tomato. Cut out the stem on the top. Drop each tomato in boiling water and leave for 2 minutes. Remove from water, let cool, and then peel off the skin.

1. In a blender, purée tomatoes, onion, cucumber, pepper, celery, and tomato juice. Add parsley, chives, vinegar, olive oil, lemon juice, hot sauce, and Worcestershire.
2. Purée until smooth. Chill and enjoy!

A Practical Pie

Berry season surpasses most seasons in my opinion. Since childhood I have been mildly addicted to blueberries, raspberries, blackberries, and mulberries. Strawberries were my least favorite, but lately I have even fallen for them too. I must be becoming a grown-up.

Today I have a one-two-three of a simple summer berry pie.

I usually simmer my fruit filling on the stove with sugar and cornstarch until thickened, let it cool, and then assemble the pie. That of course is fine, but this way is better. The berries hold there shape and it means your pie is ready hours sooner. That is never a bad thing.

With three heaping cups of mulberries and strawberries, I experimented with a toss and fill method.
The results were completely addictive.

You should know that a giant thanks is in order for the collection of the mulberries used in this pie. It involved a friend climbing a tree and four friends combing the yard for any that had fallen. The pie did get made with those very special berries thanks to all those purple stained fingers. My complete and humble thanks!

If you are using frozen berries, this method takes an extra step due to the amount of liquid in the frozen berries. If you must use frozen, defrost and drain first, but the product is best with fresh.

Follow the directions for a perfect pie crust. You will need a full batch top and bottom crust.
Okay. Get baking!

Practical Berry Pie

3 heaping cups of fresh mixed berries (if using strawberries, slice them first)*
1 cup white sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 recipe for perfect pie crust

1. Heat oven to 450. Toss berries with sugar, cornstarch, and salt
2. Lay bottom crust in pie plate. Quickly add the filling. Top with second crust and pinch the edges together. Score the top in a few places
3. Bake for 10 minutes at 450 on the middle rack. Turn to 350 (do not open the oven) and bake 40-50 minutes
4. enjoy!

*strawberries and blueberries work well. Blackberries are so sour that you should only use a little due to the amount of sugar in the recipe, and balance them with a sweet berry like blueberry or mulberry.

FYI: I also like to line the bottom rack with a baking sheet or foil to catch any potential drips form the pie. That will save you mess and the smell of charred sugar.

a breakfast to welcome June

June brings big beautiful things.
My first return-to-college class will be complete. We celebrate our 2nd wedding anniversary, and will be cruising the Oregon coast for a 10 day celebration of all the goodness in life. Oregon! We saved our pennies, found a little shack overlooking a bay, and are officially counting down the days. This is our first trip to the Oregon coast, and if you have travel tips, please do share. We would love any sights, markets, or restaurant reviews.

Thinking about cool ocean water on my toes and massive sunsets over the water has me just giddy. This is exceptionally important because, to be honest, the rigors of my three job and school schedule are quite tiring at times. Mini meltdowns have been squelched through much prayer, and Stephen, among many things, offering to clean the bathroom. I am telling you, there is a ton of power in those few little words. I will clean the bathroom.

I am learning how the simple survivals of daily life turned into moments of reveling and awe, have an uncanny ability to revive even the most tired of spirits. Of course breakfast is one of those times. A new day, a perfect plate, breakfast seems a natural time for awe. Especially breakfasts like this one. Sunday morning on the first of June called for a little something extra.

Herbed goat's cheese, pan roasted potatoes, and fried eggs; let's call it therapy.

As hot as our weather has turned on a dime, potatoes in the oven for over an hour was not that enticing, and so I have quite a lovely trick to share with you. One pan, twenty minutes, stove-cooked potatoes was pretty much perfect.

I used one white sweet potato on the bottom layer and three russet potatoes for the top layers. You could use sweet, white, or a combination. Get the potatoes on the stove, and then you have your hands free for twenty minutes to make the rest of dinner, call a friend, prepare an ESOL lesson, study for an exam, or do whatever your life entails.

Here is to a big beautiful June.

Stove Cooked Potatoes
this quantity is for a 12 inch skillet. If you have a smaller pan, use less potatoes. The only two things to pay close attention to are to thinly slice the potatoes, and use a pan with a lid.

4 medium sized potatoes (1 sweet and 3 white)
2 tablespoon olive oil
salt and pepper

1. Peel and thinly slice the potatoes. Thinly being 1/8 inch thick
2. Heat the oil in the skillet over medium heat. Layer the sweet potato (if you are using one) on the bottom of the skillet. Layer the remaining potatoes and sprinkle with salt and pepper
3. Cover with a lid and leave it for 20 minutes. Check for tenderness. If the bottom layer smells like it is getting overdone, turn down your heat a notch

Herbed Goat's Cheese

1/2 cup chevre
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
2 tablespoons thinly sliced fresh basil
2 tablespoons heavy cream
1 clove of garlic, minced

1. Combine all ingredients in a small bowl. Serve a schmear on the potatoes, toast, or eggs

Daring Baker #1

If you have spent any time on other blogs, you might have noticed a little logo for something called Daring Bakers. Last month, something clicked inside me, and I sent a little email saying I would like to see if I, too, am a Daring Baker. (They let me give it a try.)

The system that the Daring Bakers have designed is fantastic. Someone hosts the month's recipe, emails it out to the (hundreds) of Daring Bakers, we have about three weeks to give it a go, and then we post all together on the same day about our baking adventure. I have had to keep a tight-lipped secret even though this cake was eaten weeks ago! That has not been easy, but the eating surely was.

The challenge this month was Opéra Cake. Layers of joconde, syrup, buttercream, mousse, and glaze met my daring fingers, and I got to work. Staying within the rules of light, white, and refreshing, I added a hint of lemon to the white chocolate mousse and the white chocolate glaze. Yes, I did say white chocolate mousse and white chocolate glaze. These Bakers do not play.

Now that we have this cake all out in the open, I will say that I feel more Daring than ever and am ready for June. Bring on the baking. This challenge was extensive, but so systematic that with enough planning, it truly came together beautifully. Not that I expect anyone to whip this up on an average day, but for a challenge or an entirely special occasion, it might just make you sing.

Opéra Cake

This is the version they sent to us. I added lemon extract to the mousse and glaze, and limoncello to the syrup. Overall the cake was lovely, and completely over-the-top. Truly, completely, over-the-top. I was quite impressed.

What you will need for the Joconde:

•    2  12½ x 15½-inch (31 x 39-cm) jelly-roll pans
•    a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•    parchment paper
•    a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•    two mixing bowls (you can make do with one but it’s preferable to have two)

Joconde cake Ingredients: you may make this 1 day in advance

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.    Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.    Preheat the oven to 425◦F. (220◦C). 
3.    Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.    In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.    If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.    Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.    Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.    Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.    Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.    Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the Syrup:

(Note:  The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:
•    a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.) 2 tablespoons limoncello

1.    Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.    Remove from the heat and let cool to room temperature.

For the buttercream

(Note:  The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•    a small saucepan
•    a candy or instant-read thermometer
•    a stand mixer or handheld mixer
•    a bowl and a whisk attachment
•    rubber spatula

Ingredients :

1 cup (100 grams) granulated sugar (Used to say 2 cups but should be 1 cup)
¼ cup (60 grams) water (Used to say ½ cup but should say ¼ cup)
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter but it should be 1¾ sticks).
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.    Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.    Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C)  on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.    While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.    When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.    Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.    While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.    With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.    At this point add in your flavouring and beat for an additional minute or so.
9.    Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate mousse:

(Note:  The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•    a small saucepan
•    a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.) I used 2 teaspoons lemon extract

1.    Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.    Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.    In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.    Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.    If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.    If you’re not going to use it right away, refrigerate until you’re ready to use.


For the glaze:
(Note:  It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:
•    a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream) and 1 teaspoon lemon extract

1.    Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.    Let cool for 10 minutes and then pour over the chilled cake.  Using a long metal cake spatula, smooth out into an even layer.
3.    Place the cake into the refrigerator for 30 minutes to set

Assembling your Opéra Cake:

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total):  one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Grapefruit Ginger-ade

Grapefruits, especially red ones, seduce me every time with their fancy pink color, and almost sweet but still so sour flavor. Monday, I found a large bag of organic grapefruits on sale for $4.99, and of course, I went weak in the knees. For three days I wondered how to best use this goldmine find, and in a moment of deliciously refreshing inspiration, this is what happened.

It was hot outside. I was tinkering with dinner, and thinking about summer drinks. Lemonade, though refreshing, is honestly not all that exciting. The heaping bowl of grapefruits, on the other hand, was obviously exciting. I asked Stephen what he thought about a Grapefruit Ginger-ade, and with his confident approval, I grabbed my citrus reamer. With a simple syrup to appease grapefruit's moody sweetness, and a kick of ginger's heat on the finish oh my goodness I was hooked.

Though it requires specific tools and a bit more effort, you do need fresh ginger juice in this one. The bit of a bite wakes a bored (overworked) mind. The picture below is of one of my all-time favorite buys from a Japanese grocery store in New Jersey. This little $2 item grates ginger so quickly that the fibers and juice are painlessly extracted. A microplane will also grate ginger sufficiently for this recipe. As long as you are getting a grated juicy product, that will be fine. Just simply mincing the ginger is not really good enough for this drink; you need the juice.

However you go about your ginger juice, this will be worth your efforts. I think I can safely promise you that.

Grapefruit Ginger-ade makes 1 1/2 quarts

2 cups fresh grapefruit juice (about 3 grapefruits)
1 quart (4 cups) water
1/2 cup white sugar
2-3 tablespoons ginger juice (and fibers if you like the pulp texture)

1. Bring water and sugar to a boil to create your simple syrup. Remove from heat and let cool
2. Juice grapefruits. Pour juice through a sieve to remove seeds. I added some of the pulp back in because I love it. If you do not like pulp then by all means, strain it clear. Make sure you have 2 cups after straining
3. Grate ginger root and add juice to grapefruit juice
4. Combine grapefruit juice mixture with simple syrup. Let chill in fridge. Shake well, serve, enjoy

smoky chipotle deviled eggs

Nearly one month ago, I clued you all in to the other parts of my life besides the food-goggling part. As of yesterday morning my Future Returning Student status changed into Officially Returned. The Professor started to ask questions, and as the group discussion ensued, I felt like a parched little sponge being plunged into the pool. It was, well, refreshing. Besides being half a decade older (at least) than every other student in the class, it felt excellently comfortable to be in an academic setting. This is another good beginning.

Hard-boiled eggs are the perfect picture of something tender, placed in a different environment, changed in some ways, and beautiful in a whole new context. I hope that through being in a new and different environment all sorts of sleeping brain waves are waking up in my head. When I was talking with Stephen about my class, I told him that my first paper assignment is a declaration of my personal political beliefs and why I have them. His immediate response was, "Your mom will be so proud." Those of you who know her are smiling at this point. My mom, the woman who has indoctrinated my mind with door-to-door petitions, hours of talk radio, books upon books that I should read, will now see, in writing, my political beliefs that have been built on the passionate foundation she laid. Trust me, as a child being forced into talk radio instead of television was not something I thought I would one day thank her for, but now I can admit I am grateful.

In addition to being symbolic of new beginnings in my life, eggs bring up many fond memories of warm summer afternoons. As I am facing an unbelievably full summer schedule, my heart is reminding me to take time for picnics and other summer ramblings. A picnic is more complete with age-old picnic-staple deviled eggs. Every cook that likes deviled eggs has his or her perfect filling. Some like pickle relish, some like chilies, some like mild and creamy. Those are all lovely, but I prefer smoky. A little chipotle  chilies for smoky heat and smoked paprika for depth in flavor makes an incredibly summer egg.

If you choose to not use chipotle, that is fine. This procedure works for whatever type of filling you choose. Keep the times, yolks, whites, mayo, and mustard the same, and play with a little heat or not.

I think it is time for a picnic.

Smoky Chipotle Deviled Eggs makes 12 halves
The term deviled refers to using spicy ingredients. I suppose you could call them Angeled eggs if you left out the heat.

7 large eggs
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon minced chipotle in adobo sauce *
1/4 teaspoon smoked paprika
1/8 teaspoon salt

1. Place eggs in a medium sauce pan and cover with cold water. Bring to a boil
2. As soon as the eggs boil, remove from heat, cover with a lid, and set a timer for 12 minutes
3. After 12 minutes, drain hot water from eggs and plunge eggs into a bowl of ice water. Let sit in ice water at least 10 minutes. The colder they get the easier it is to peel them. After they are in ice water they could sit in the fridge over night if you are prepping in advance
4. Peel eggs carefully and set aside. Slice each egg from top to bottom into 2 halves
5. Scoop yolks into a mixing bowl. Add 1 of the whites to the yolks. Now you will have 12 halves on your plate
6. Add mayo, mustard, chipotle, paprika, and salt to yolks and white. With a fork or hand mixer, whip well until completely combined
7. Scoop a bit of the filling into each white half
8. Cover in fridge until ready to eat
enjoy

*Chipotles in adobo sauce are sold in small cans at the grocery store. Each can will have about 10 chipotle chilies in there. Once you open the can, place the chilies in a small jar in the fridge. They will keep for quite awhile. Use a little in omelets, hamburgers, mashed potatoes or more deviled eggs.