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Tuesdays With Dorie: Pink Grapefruit Tart February 24, 2015

This weeks recipe for Tuesdays With Dorie is the Pink Grapefruit Tart which is located on page 138 of Baking Chez Moi. I am lucky that I looked at this recipe in advance and read everything over.  You would have to wake up REALLY early in the morning to make this all in one day because the different components have to rest in the refrigerator.  So I took Dorie’s advice and did the recipe over 2 days.  The first day, Saturday, I prepared the almond/lemon filling, grapefruit crèmeux, and tart crust.  On Sunday, I assembled the tart and let it chill in the fridge per instructions.

I only made a few modifications to the recipe.  We didn’t have any Campari, so I substituted Cointreau just for fun.  I am pretty sure we used Ruby Red Grapefruits since that was the only thing available.  Other than that I actually stuck to the recipe 🙂

At first I thought that no one was really going to like the tart.  It isn’t too sweet but it has a nice bitterness and sweetness of the Grapefruit. Surprisingly, I had one grapefruit left and Mike ended up eating it and sharing it with Maureen.  He also said both girls liked the grapefruit on the top of the tart rather than the tart.  But he REALLY liked the tart.  In the end it was a good surprise.  I had also made a vegan Sweet Potato Pie with Pecan Crunch topping, and when you eat the pies together the sweetness of the Sweet Potatoes is WAY too over powering and the Grapefruit Tart had a nice refreshing quality to it.

As I write this I am staring at my piece of pie and looking forward to finishing this entry so I can dive in.

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Tuesdays With Dorie: Granola Energy Bars January 13, 2015

This weeks Tuesdays With Dorie recipe is from Baking Chez Moi, it is the Granola Energy Bars.  This recipe came at a great time for me because I am actually trying to eat pretty healthy right now.  I did have to modify the recipe slightly because I wanted it to be vegan and then we had an incident with the Brown Rice Syrup.

I used the nuts and seeds that the recipe called for: pumpkin seeds raw, sunflower seeds raw and slivered almonds raw.  For the dried fruit I stuck with stuff that I like: dried cranberries and golden raisins, and used unsweetened coconut.  When I opened my Brown Rice Syrup it looked okay and then I smelled it and it smelled off.  I have a tendency to smell stuff to check to make sure it is okay.  Well when I looked closer, I noticed that there was small specks of mold growing in it.  I ended up throwing out the Brown Rice Syrup and I used Golden Syrup instead.  I also used coconut oil instead of the butter, hence vegan 🙂

The recipe actually came together really easy.  The hard part was waiting the 3 hours for it to cool in the pan before I could sample the bars.  Once they had cooled, I cut them, and sampled them. Then my youngest Bogarted my piece, like she usually does with food.  The granola bars and awesome.  I love the crunch and the slight sweetness.  I do eat them over the sink because they tend to make a mess, but a plate can also solve this problem.  I will definitely be making these again.

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Tuesdays With Dorie: Amaretti November 18, 2014

Filed under: Baking,Baking With Julia,Cookies,Tuesdays With Dorie — pastrybrush @ 11:29 pm
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This weeks Tuesdays with Dorie comes from page 320 of Baking With Julia. I have made Amaretti before and the other recipe that I use has a few more ingredients like flour and whole eggs. I also choose to roll those in Pearl Sugar, but this time I followed the recipe given and left out the pine nuts. Which, hindsight I could have included them because I had a bag in the freezer.

I baked them for their set time and then had to add a few minutes. It still seemed like they needed a few more minutes because they were a little too chewy for me in the inside. The ones that baked at the bottom of the oven came out almost perfect. The recipe is simple and very easy to make, but I think I prefer the ones I usually make.

I am posted a bit late in the day because the girls had me running around. I probably could have made them this weekend, but I decided to turn store bought Croissants into this…

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ALMOND CROISSANTS, love them so much 🙂

But since we are talking about Amaretti, here is my picture for those too.

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Vegan Coconut Yogurt and Granola September 24, 2013

Filed under: Breakfast,Vegan — pastrybrush @ 7:02 am
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My first shot at making Yogurt in our dehydrator and I am making Vegan Coconut Milk Yogurt. The process was actually very simple and I used multiple sources (Waking Up Vegan, Vegan Guinea Pig, Vegan Cookbook Aficionado, and Excalibur Dehydrator – NOT VEGAN, used to figure out how to use dehydrator) to come up with a recipe.

For the Coconut Milk in the recipe I ended up using the big carton in the refrigerated section at the grocery store, well it worked but it had no flavor. So I advise you to use the canned coconut milk that has the least amount of ingredients added to it. You will get a better flavor. Also, I might have to experiment with the amount of Agar Powder because I used 1.5 tsp and it was WAY too much. It thickened just a little too much, more like the consistence of a jello. I think next time I will use 1 tsp and see what happens.

The Granola recipe is actually one of my favorites and it is from Alton Brown. It is very simple, happens to be Vegan, and is VERY tasty.

Coconut Milk Yogurt

32 oz Coconut Milk (4 cups)
1.5 tsp agar powder (should have used 1 tsp)
2 Tbsp sugar
1 cup coconut milk yogurt w/ active cultures

Sterilize jars and lids that you will be storing the yogurt in.

In a large pot whisk the agar powder into 2 cups of coconut milk until dissolved.
Heat the pot of coconut milk over low to medium heat until the temperature reaches 180 to 190 F. Remove from the heat and cool to 115 F/46 C.
Add in 1 cup of yogurt and sugar to cooled milk.
Pour mixture into containers and cover. Incubate in the dehydrator at 115 F/46 C for 5 hours.
Do not disturb, bump, open door or move while yogurt is incubating. When finished, refrigerate. Before serving, add flavors or fresh fruit.

Granola
Source: Good Eats: The Early Years by Alton Brown, page 264

Ingredients
10 oz Rolled Oats
4.5 oz Slivered almonds
5 oz Raw Cashews
1.5 oz Unsweetened Shredded Coconut
3 oz Dark Brown Sugar
3/4 tsp Kosher Salt
3 oz Maple Syrup
2 oz Vegetable Oil (I used Coconut Oil – melted)
4 oz Raisins or other dried fruit (I omitted these)

1) Heat oven to 250 F.
2) Combine the oats, nuts, coconut, brown sugar, and salt in a large bowl.
3) Measure the syrup and oil into a plunger cup. Add to the dry mixture and stir to combine.
4) Transfer the mixture to a half sheet pan and bake on the middle rack of the oven for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
5) Remove from the oven and transfer to a large bowl and cool for 30 minutes. Add the raisins and mix until evenly distributed. Store in an airtight container and enjoy for up to 2 weeks.

 

Tuesdays With Dorie: Finnish Pulla December 18, 2012

Filed under: Baking,Baking With Julia,Bread,Tuesdays With Dorie — pastrybrush @ 7:12 pm
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This weeks Tuesdays with Dorie recipe is Finnish Pulla, which is located on page 106 in Baking With Julia. This recipe is being host by Erin of The Daily Morsel.

I made this recipe this past weekend and took it over to dinner at my in-laws. We actually had WAY too much good food at dinner and no one had room for the Pulla. I left them half of the loaf because there was no way that the two of us could finish an entire loaf.

The recipe for the bread actually came together pretty easy. I decided to make a braided loaf instead of wreath because I knew I could make it look pretty as a loaf and I wasn’t so sure about making a wreath look pretty. For the pearl sugar and almond topping, I ended up using decorating sugar and slivered almonds. Granted, I actually did have pearl sugar just not enough for the loaf and cookies that Mike wanted me to make.

The loaf turned out very pretty and expanded A LOT in the oven. I was impressed by how big it became. I enjoyed this loaf the next morning toasted with butter and tea. The recipe compares this bread to a brioche or challah bread which is scented with cardamon.

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Tuesdays With Dorie: Rugelach March 6, 2012

Filed under: Bread,Cookies,Tuesdays With Dorie — pastrybrush @ 6:34 pm
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This weeks Tuesdays With Dorie was hosted by Jessica of My Baking Heart and Margaret of The Urban Hiker. They picked the recipe for Rugelach, which is located on pages 325-327 in Baking With Julia.

For the recipe it gives you the option of making your own levkar filling, either prune or apricot, or you can just buy one. Levkar is just another way of saying fruit butter, well that is essentially what it is. Since I happened to have some prunes and apricots on hand because I have been making Emma’s baby food, I decided to make both levkars for the filling. To figure out which one I preferred I filled half of a recipe with each. The dried fruit for the filling was a mixture of dried apricots, golden raisins, and figs with walnuts and almonds.

I took my time making these cookies and made it a 3-4 day project. The first day I made both Levkars, and put out my butter and cream cheese to soften overnight. Day two I made the dough and chilled it. Day three I rolled out and filled the dough, and then put it in the fridge overnight. Day four or maybe 5 🙂 I finally sliced and baked them. I decided to not roll them in the cinnamon sugar nut mixture because I didn’t want the hassel, the mess, and I had waited long enough to taste these cookies.

Funny thing happened, at first I was only going to make one levkar so I asked Mike what his preference was and he said prune. I secretly wanted the apricot but I didn’t say anything. Once the cookies were made and we each tried them, I preferred the prune filling and Mike preferred the apricot. I guess things work out that way :). Mike took the extra to work and most of the apricot cookies got eaten. I think that is because Mike told them the other was prune filled and hey were wary.

Oh well, more for me. I figured out that I preferred the prune filling because it brought the flavor of the cinnamon to the front of your taste buds. It was just one of those nice added bonuses when the flavors worked perfectly and accentuated another ingredient which happened to be a favorite of mine 🙂

 

Tuesdays With Dorie: Coffee Ice Cream Tart April 5, 2011

Filed under: Baking,Ice Cream,Tarts,Tuesdays With Dorie — pastrybrush @ 7:00 am
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This weeks Tuesdays with Dorie was chosen by Jessica of Domestic Deep Thought of the Day.  She picked Dorie’s Coffee Ice Cream Tart which is located on pages 358-359 in Baking: From My Home to Yours.

My first thought when I saw this recipe was that I would finally get to use the heavy cream in my fridge, but then I realized that the recipe only called for premium store bought ice cream.  So, I decided to make my go to Vanilla Ice Cream via David Lebovitz and add 2 tbsp of Espresso Powder to the milk part of the recipe to make it coffee ice cream.

My other addition to the Vanilla Ice Cream recipe was 1 tbsp vodka (at the very end).  Mike had heard a trick about adding a little bit of vodka to homemade ice cream recipes to make them not harden up so much.  I had asked him how much to add since I can’t actually have alcohol due to the current symbiote occupying my body 🙂 but he had no idea so I figured 1 tbsp would be okay for 1 qt of ice cream.  The ice cream actually turned out perfect, the only thing that I could have done without was Dorie’s addition of ground almonds to the ice cream.  It gave the ice cream a gritty mouth feel, since I was expecting that it didn’t bother me too much.

The end product was very easy to put together.  Since I was making my own ice cream I just added all the additions to the ice cream straight to the base before I put it in the ice cream maker.  It made for less dishes in the end 🙂  The ice cream tart was very good, and I loved the combination of coffee and almond flavors.  FYI when cutting this tart, it is best to use a big knife so that you can get through the crust.  It is a little tough to cut through when it is frozen.