Monday, January 20, 2014
A Baking goddess in South America cont...
Friday, January 17, 2014
A baking goddess in South America...
Saturday, December 21, 2013
On the sixth and seventh day of Christmas...
- ½ Cup Candied Citrus Fruit
- 3 T. Raisins
- ½ Cup Pine Nuts
- ½ Cup Walnuts
- ⅓ Cup plus 2 Teaspoons Port Wine
- 2½ teaspoon active dry yeast
- ⅓ Cup plus 2 teaspoons milk
- 3½ Cups unbleached flour
- 1½ teaspoon salt
- 7 Teaspoon unsalted butter, softened
- ⅓ Cup plus 2 teaspoons sugar
- Grated zest of 2 oranges
- 3 eggs, beaten
- 1 dried fava bean and Large Coin
- Topping:
- 1 egg yolk beaten with 1 teaspoon water
- 10 candied cherries
- 1 package of Natural Delights Medjool Dates
- Powdered sugar for garnish
- Soak candied fruit, raisins and pine nuts in Port Wine overnight or until plump.
- Sprinkle yeast into milk in bowl and let stand 5 minutes. Stir to dissolve.
- Mix flour and salt in large bowl.
- Make well in center and pour in dissolved yeast.
- Use wooden spoon to draw enough flour into dissolved yeast to form soft paste.
- Cover bowl with dish towel and let stand until “sponge” is frothy and slightly risen, about 20 minutes.
- In separate bowl, beat butter with sugar and orange zests until light and fluffy.
- Add eggs, 1 at a time, and beat well after each addition.
- Add mixture to flour mixture and mix in flour from sides to until dough is soft.
- Turn dough out onto lightly floured work surface.
- Knead until soft, smooth, silky and elastic, about 10 minutes.
- Knead in dried fruit and pine nuts until evenly distributed.
- Place dough into clean bowl and cover with dish towel.
- Let rise until doubled in size. We usually let it sit overnight, but as little as 2 hours is usually ok.
- Punch down, then let rest 10 minutes.
- Shape dough into ring and place on buttered baking sheet.
- Wrap dried fava bean or trinket separately in wax paper.
- Insert tiny package into bottom of shaped dough.
- Cover with dish towel and set aside until doubled in size, about 1 hour.
- To prepare topping:
- Brush dough with egg glaze and decorate with candied fruit and powdered sugar.
- Bake at 350°F. 45 minutes until golden.
- Cool on wire rack.
- Makes 1 Loaf
Thursday, December 19, 2013
On the fifth day of Christmas...
INGREDIENTS
- 12 eggs, separated
- 1 1/2 cups superfine sugar
- 1 quart whole milk
- 1 1/2 quarts heavy cream
- 3 cups bourbon
- 1/2 cup dark rum
- 2 cups cognac
- Freshly grated nutmeg
DIRECTIONS
STEP 1
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon,rum, and cognac, stirring constantly.
STEP 2
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
SOURCE:
Monday, December 9, 2013
On the fourth day of Christmas...
Saturday, December 7, 2013
On the third day of Christmas...
Wednesday, December 4, 2013
On the second day of Christmas...
Yield: 18 cookies
prep time: 15 minutes (active) 2 hours (inactive)
cook time: 10-12 minutes
total time: 2 hours 45 minutes
For the Cookies:
3 cups all-purpose flour, plus extra for kneading
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molassesFor the Glaze:
1 cup confectioner's sugar
2 Tablespoons water
1 Tablespoon lemon juiceDIRECTIONS:
1. Preheat the oven to 350°F. Grease two baking sheets or line them with parchment paper.
2. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.
3. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
4. Beat in the honey and molasses until thoroughly combined.
5. On low speed, stir in the flour mixture until just combined.
6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.
7. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.
8. On a well-floured surface, roll out the dough into a 9x12-inch rectangle. Cut the dough into 18 3x2-inch rectangles. Bake for 10-12 minutes.
9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies.
10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.
(Source:www.browneyedbaker.com)
This is how mine turned out. I used Betty Crocker's recipe and made a slight change... I don't have allspice so I added a little bit of ginger to the mix and I also removed the chopped nuts, as I thought it didn't add much to the cookies. The icing of these cookies vary... The recipe above gives you a glazed icing.I prefer a chocolate icing, which is also a delicious option. Just melt dark chocolate and glaze to taste(you can also add a sugar syrup to the chocolate to thin it out).Also give Martha Stewart's Lebkuchen a go.Give it a try! Have a merry bake!




















