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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: Palets de Dames November 11, 2014

I would like to apologize for being MIA for an entire month.

Funny thing is I have actually been baking along, but like always times escapes me or maybe I just fell into a wormhole.  But I did emerge out of that whole over 5 pounds lighter.  That isn’t due to the baking, I am still training for a 5k on Thanksgiving and have been incorporating a lot of other exercises into that.  I have found that I am A LOT stronger now, but I still have a sweet tooth.

So the last time you heard from me I had embarked on my Vegan Adventure in September. Which was fantastic, and I need to fall into the vegan hole again because I really liked the way that I felt.  I ended up diving head first into the omnivore hole, but I have been incorporating more vegetables and more than a few times have enjoyed a home cooked vegan dinner.

Fair warning in advance, anyone that is still following me from my month of vegan food, I have reverted back to my omnivore ways…..for now 🙂

Holy Crap, Dorie came out with a new book.  I knew it was coming, but it surprised me the night we were doing an overnight set up (I work at a bookstore) and it happened to be one of the books on the table we were setting up.  I immediately screamed like a little girl and told one of my co-workers to stop what he was doing.  I ended up placing the book on hold, to purchase the next day because it was already WAY passed close. I also proceeded to hand it to my husband and told him that this was my anniversary present from him 🙂 Which happens to be today.

What a happy coincidence.

This is Tuesdays with Dorie: Baking Chez Moi style.  We start it off with a happy little cookie called Palets de Dames (page 272-274 in Baking Chez Moi).  Essentially it is a butter cookie with a lemon icing. I discovered that my lemons had gone bad, so I used 3 drops of Doterra Lemon Essential Oil.  The cookies turned out great and my 3.5 year old kept stealing them off the counter and eating them.  I really loved having them with my Irish Breakfast tea in the morning.

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Since, I was baking  along here are the things that I did make and missed to post.

From Baking With Julia, last Tuesday was the Alsatian Onion Tart located on page 426.

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Also, from Baking With Julia, on October 7, 2014 we made the Sunny-Side Up Apricot Pastries located on pages 192-194. I ended up subbing canned apricots because I was unable to find any fresh.  I also made this with vegan pastry cream, so it was vegan because I used Pepperidge Farm Puff Pastry.

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Tuesdays With Dorie: Poppy Seed Torte August 5, 2014

Filed under: Baking,Baking With Julia,Cake,Tuesdays With Dorie — pastrybrush @ 11:17 am
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IMG_4688 IMG_4692This weeks Tuesdays with Dorie recipe is the Poppy Seed Torte which is located on pages 258-260 in Baking With Julia.  The contributing baker for the recipe is Markus Farbinger.  I actually went online and watched the PBS episode of Julia and Markus making this recipe and it was very helpful.

The recipe was actually pretty simple to make, it just required a few extra steps: grinding poppy seeds, cake crumbs, and peeling and poaching apricots.  I figured I would not have any problems with the recipe. Little did I know that my apricots refused to have themselves peeling. I boiled them for the 10 seconds, a little bit longer, and A LOT longer and still it was hit or miss.  Some would only peel halfway and most would not peel at all. Because some of the apricots cooked longer than they were suppose to I ended up just soaking them in the Ginger-Vanilla Syrup instead of cooking them longer.

After the apricot peeling fiasco, everything went very smoothly.  The final product of the torte looked just like the picture.  The final test was the taste and it was actually very good. It had a slight lemony flavor from the juice/zest and I also used a left over lemon cake for the crumbs.

 

Tuesdays With Dorie: Madeleines April 16, 2013

Filed under: Baking,Baking With Julia,Cookies,Tuesdays With Dorie — pastrybrush @ 4:23 pm
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This weeks Tuesdays With Dorie is being hosted by Katie and Amy of Counter Dog. Their recipe is Madeleines, which is located on page 334 of Baking With Julia. The recipe is actually a Ladyfinger Genoise that is then piped into a Madeleine mold.

The flavor of the recipe is just a basic vanilla, but I decided to flavor these with lemon since I had one on hand, and playing with lemon zest and sugar (rubbing them together) just makes me feel good. The recipe says that it makes 24 Madeleines, but I ended up with 18 (which is perfectly fine). The cookies turned out very well. I know a lot of bakers said their cookies were dry compared to other recipes they have made. Which I could understand, but if you have made a genoise cake or anything you know that they are dry. Also, madeleines are best eaten the day they are made or just do what I do and dip them in your tea, which makes the dryness moot 🙂

While I was eating a Madeleine, Emma came up and wanted to try it. I know she loves lemons and any citrus. She proceeded to eat the rest of the cookie and was trying to hide it from me because she didn’t want to share with Mike or I. It was actually pretty cute watching her eat it because she would suck on it like a lemon slice and then take a bite.

I probably would not use this recipe as my go to for Madeleines, but I think it would make great ladyfingers. So I will more than likely make these again just in ladyfinger form for Tiramisu.

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Tuesdays With Dorie: Lemon Loaf Cake April 17, 2012

Filed under: Baking With Julia,Bread,Cake,Tuesdays With Dorie — pastrybrush @ 10:33 pm
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This weeks Tuesdays with Dorie is being hosted by Truc of Treats and Michelle of The Beauty of Life. They were picked by lottery to thrown down on the Lemon Loaf Cake located on page 252 in Baking With Julia.

This loaf cake is actually pretty straight forward and as the directions suggest 5 minutes, one bowl, and then sit back and relax. I actually decided to switch the directions around just a bit when it came to the lemon zest. Originally the directions just said to mix with the sugar/eggs. I decided to use something that I learned in my first round of Tuesdays With Dorie, and that is rubbing the zest into the sugar to release the oils in the zest, which equals more yummy flavor. Also, I just can’t seem to pass up the opportunity to play with sugar and lemon zest, 1 – it taste yummy and 2 – the smell is fantastic 🙂

The cake came out perfect. It has a very tight crumb and soft but firm texture, which is very reminiscent of pound cake. The one thing that would make this different from the traditional flavor of pound cake is the definite flavor of the eggs in the batter. The flavor threw me for a second, but then I got over it because the loaf is just straight up lemony goodness.

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Tuesdays with Dorie: A Fig Cake For Fall November 1, 2011

Filed under: Baking,Cake,Tuesdays With Dorie — pastrybrush @ 8:24 pm
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For the week of October 25th, Ursula of Cookie Rookie chose A Fig Cake for Fall, which is located on page 198 in Baking: From My Home to Yours.

I actually did this recipe on time for once but because it wasn’t Vegan I did not want to post it during Vegan MoFo.  I was trying to follow the rules and be respectful.  I was initially going to try to make this vegan, but the more I looked at the recipe…and the screw up with the brownies, I wanted to make sure it was right the first time.  So I opted to make it the omni way and forgo posting until October was over.

Funny thing is, when I decided I wanted to make this I had just been to Trader Joe’s and noticed that they had fresh figs…score.  Too bad I didn’t buy them at the time.  I went in a couple of days later and they didn’t have any.  Come to think of it, I was in there two days ago and they didn’t have any either.

After Mike heard me complaining about the lack of Fresh Figs, he ended up coming home one day with some.  I asked him where he got them and he said one of his co-workers actually has a fig tree and brought some to work.  Miracle thy name is Lisa.  I guess all the stars aligned and I got my figs 🙂  I decided to bake this cake in a pan that I wouldn’t have to turn it out of, and that was pretty.  Cut to the pie plate my mom brought me back from Poland….love it.  The Fig Cake actually fit perfectly into.  The cake came out nice and lovely, with a nice lemon and cornmeal notes in the cake.  This is a recipe that I would specifically buy figs just to make.  It showcases the fig on the top of the cake and then gives you a nice dense light lemon flavor in the cake.  Next time, I will get Mike to eat more of it, or just take it into work 🙂

 

Daring Bakers’: Fresh Fraisiers July 27, 2011

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I was actually really excited to make this recipe because 1) it is pretty and 2) I have the Tartine Cookbook and have been wanting to make something out of it for awhile 🙂  I decided to make this recipe over a two day period.  I was going to space everything out, but once I got started making the base components (which was easy) it didn’t take me long to complete it.

All of the base components are pretty straight forward to make: Sugar Syrup, Pastry Cream, and Chiffon Cake.  The only thing that would seem different is that you make the pastry cream in advance, but you wait to finish it (add the gelatin and the whipped cream) until you are ready to assemble your fraisier.  I say this because you want the pastry cream filling to firm up after you put the fraiser together and not before because the consistency of the filling would not be the same.

I also don’t advise using all of the cake.  The cake for the recipe baked up so high that I knew it wouldn’t fit in my mold and the proportions of cake to filling would be completely off.  To fix this I sliced the cake into thirds and only used the bottom and middle slices.  I saved the top for a snack 🙂

On day two, I assembled the fraisier.

While assembling the fraisier, I had some concerns about using almond paste for the topping because of the high content of almonds, the oils in the paste would break down when being handled.  Which is what ended up happening while I was mixing red coloring into the paste.  I would recommend using marzipan for this, the only difference between the two products is that the marzipan has more sugar which makes it easier to form and roll out 🙂  I used the almond paste and it just didn’t look right on top of the cake.  I ended up pulling off the almond paste and rolling out white – vanilla fondant for the top, which made it look much more elegant.  You actually don’t have to do either, the cake looks just as pretty dusted with powdered sugar and topped with a strawberry.

As of typing this I have yet to unmold the Fraisier because we are taking it to my in-laws for dessert.  I plan on unmolding it there and taking pictures, which I will post tonight.  Hopefully nothing goes wrong and it turns out pretty :crosses fingers:

UPDATE: The Fraisier turned out great and everyone loved it 🙂

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