Daring Dobos: Daring Baker August Challenge

Let me just start off by saying my main migraine trigger is dark chocolate. So as much as these little sponge cupcakes flirted with my senses and no matter how luscious the homemade chocolate butter cream looked lounging in the bottom of that Pyrex bowl I would resist the urge. Or so I thought. Lets just say I feel like my migraines are now so fine tuned that I can discern the depth and richness of a dark chocolate by the severity of my headache, its quite an art really. Well on a scale from one to ten this episode of precise cocoa discernment was off the charts. Please, Daring Hostesses, please pick something without chocolate for September. My chocolate/migraine sensors are only to be used on rare occasions.

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.


As always, my changes are in between *asterisks*

Sponge cake layers (not really layers in a cupcake though. Makes 18 regular sized)

• 6 large eggs, separated, at room temperature
• 1 1/3 cups (162g) confectioner's (icing) sugar, divided
• 1 teaspoon (5ml) vanilla extract
• 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
• pinch of salt

Chocolate Buttercream

• 1 cup (200g) caster (ultrafine or superfine white) sugar
• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
• bit of vanilla
  

Caramel topping

• 1 cup (200g) caster (superfine or ultrafine white) sugar
• 12 tablespoons (180 ml) water
• 8 teaspoons (40 ml) lemon juice
• 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

• 18 whole hazelnuts

Preheat to 400 degrees F. Be sure to check on the cupcakes as sponge cake seems to cook quicker.

1.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

2.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
3. Fill cupcake papers about half way. Sprinkle in a few chocolate chips or chopped up pieces to act like chocolate frosting "layers"

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Melt chocolate.

3. Beat the butter and sugar into light fluffy cloud. Add vanilla. Whip once more.

5.When chocolate has cooled slightly, beat in with the soft butter mixture. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Directions for the caramel topping:
1.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

2. Using a large spoon pour little pools of caramel, roughly the size of the top of one cupcake. When they have slightly hardened, but not much!, use a knife to score the little rounds like a pizza. It isn't necessary to completely slice the the caramel round through. When they are fully hardened they will break apart quite easily.

Assembling the Dobos

1. Once cupcakes have completely cooled, frost them with the chocolate butter cream liberally. Top with a fan of the caramel slices, sticking them into the frosting at angles. Leave room for a hazelnut in the very middle.

2. Eat!

Eat!

Joy of Food, and the things to which it relates

Firstly, Da came to town ditched the in-laws and made pesto in my new kitchen. He brought with him a bushel of basil from our family garden and spouted that there was plenty more at home! It was a mad dash of a pesto session as I had to make it to work on time. We made two kinds: pecan pesto with pecans and pecan oil and regular pesto with the classic olive oil and pine nuts. I prefer the pecan. I've put it on pasta, my sandwiches, saltines, and cheese. There are no limits to the wonders of pesto!


Secondly, my three musketeers gang was reunited in a day of general giggles and gourmanding. Started with Italian food at the Texas branch for ex-mafia members. We ordered the Roasted Pie with hot peppers, onions and garlic. Then it continued with of course a trip to Sonic happy hour. Then cupcakes at home. Sponge cake cupcakes with chocolate swirled into the batter and topped with homemade whipped cream with cinnamon and strawberries. The end of summertime tasted sweet.


The night ended, well sort of, with a belated trip to HEB for a few things to finish off our planned feast of side dishes. Macaroni and Cheese, Mashed Potatoes with skins mind you, Homemade gravy from impromptu drippings, Alex really wanted Caprese salad so we had that and finished the lot with watermelon. The gravy was the real delight seeing as our uber veggie Divya had never tried gravy seeing as the vegetarians tend to not have the means or need for gravy making with the whole no meat thing. Gravy tastes good sans meat drippings let me just say.


Lastly, Alex, the darling girl she is gave me my birthday present a little early. A loverly new tea pot complete with red poppies! My inner Angela Lansbury said a clear yes to this one.

Tut Tut...It does Not look like Rain...

***The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.***


Since we have been sweating in the everlasting summer heat I decided to channel someone who knows best: Pooh Bear. I know what you are thinking...what does Pooh Bear know about rain? Well you remember when he tries to get to the bee's nest by pretending to be a rain cloud and singing a song to casually cover up his licks smacking at the mere thought of honey? You know..."I'm just a little black rain cloud...hovering over the honey tree...I'm just a little black rain cloud...pay no attention to little me". From below Christopher Robin pitches in with an added "Tut Tut! It looks like rain" while sporting a classic umbrella...

Well in hopes that channeling my inner Pooh Bear would actually bring about a bit of rain, I made this months Daring Baker's challenge accordingly. Honey Mallows dipped in dark chocolate and sprinkled with a little bees pollen. Pooh Bear, be jealous.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup ( I used honey instead)
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

My Changes:

*I substituted honey for the corn syrup for a "healthier" mallow
* I baked the cookies in a long sheet pan, much like a sheet cake
*then I spread the mallow mixture over the sheet cookie to set
* I then chopped the cookie-mallow into little squares and dipped in chocolate and dusted with bee pollen

Des Legumes Miniature: Petits pour les Droigts Fées

In my family's secret little garden, back beyond the mulberry tree and the mint patches you can find an immense blooming of vines and shoots and leaves. If you creep along the dirt path, on your hands and knees, you can see the little buds of fruit pushing forth from their seedlings.


There you can meet mischievous baby mockingbirds pecking away at near-ripened cherry tomatoes and resting atop blushing pumpkins. If you dig a finger into the earth you will find minute pearl onions no bigger than a penny but sweeter than any peach or apple fresh from the orchard. Of course, there are potatoes too, not too many, but they'll do.


Their skin barely formed and an eye here and there, they are starchy and mellow yet you can only savour them in one bitty bite.


From our garden, we have a bounty of things, yet this summer's bounty appears to grow in miniature.

June Daring Baker Challenge: Bakewell Tart Peachy Petits Fours

I wasn't quite so keen on baking this, or baking much at all, since it is so awfully hot outside here in Austin, Texas. That is why I didn't bake at all until today, the challenge due date! However, no matter my chagrin against sticking my head in a steamy oven, these little petits fours were worth it. I also didn't want to weigh down my tart with heavy syrupy jam and how could I dare destroy my beloved Freestone peaches (recently acquired a second bushel from Abuelo, delivered fathers day). So I made a sort of deconstructed Bakewell Tart, with all the necessary components mind you, just in a slighlty lighter and simpler way. Oh and my new watering can served as a backdrop for a few photo ops, I figured that was better than the newly aired tires on my vintage bike.


THE NECESSITIES:
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

***my additions or changes are in stars***

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

***instead of using water or almond extract (I didn't have the latter) I used a splash or two of Disaronno that had peach ginger loose leaf tea steaping in it. If you use alcohol, Vodka is used most often, tart and pie crusts become lighter and oh so flakier.

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar *** I actually totatlly forgot to use this and put turbinado in the mixer instead! Oops, instead the frangipane was slightly denser and a little more rustic looking, but it still tasted the same.
3 (3) eggs
2.5ml (½ tsp) almond extract *** Again the Disaronno spiked gingerpeach tea:)
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Un peu de notes:
* For the frangipane, try to have everything the same tempurature, so room-temperature that is. The ingredients will mix better that way.
*I also didn't have enough almonds, so I tossed in a few pecans, walnuts, and I think a chashew went in there too!
* And as I didn't have enough plain almonds for the frangipane I didn't have some for the top of the tart, however since my peaches, or whatever fruit you choose to use, covered the top it didn't really matter.

Assembling the tart

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. ***I didn't use jam so I skipped this step and put my fruit on top!*** Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. ***Cut into small petits four sized squares, top with three or four slices of fresh room-temperature peach and sprinkle a bit of fresh ginger over it all. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

The Garden at 304 Francis...

First he ate some lettuces and some French beans; and then he ate some radishes;

And then, feeling rather sick, he went to look for some parsley.

But round the end of a cucumber frame, whom should he meet but Mr. McGregor!

I am sorry to say that Peter was not very well during the evening.

His mother put him to bed, and made some camomile tea; and she gave a dose of it to Peter!

'One teaspoonful to be taken at bed-time.'

But Flopsy, Mopsy, and Cotton-tail had bread and milk and blackberries, for supper.

THE END.

In our garden this weekend I found baby birds, so pale and with big bulging eyes still covered in skin. Not a slick of a feather to be found, and no momma around to pester me, so I couldn't quite tell what type of bird they might be. Nevertheless they cried like mockingbirds.

Near the backdoor our fig tree is bearing fruit again...

I plucked two miniature strawberries from the pot on the picnic table, of course the best I have ever tasted...

The fenced garden was blooming with mint as always and sprays of basil, every shape, colour and flavour imaginable pierced with steamy air in the afternoon.

Da's newest addition, a la farmer McGreggor, is near the back of the yard.

We've already seen pumpkins, little dainty watermelons barely striped in green, and snap peas.

Oh, the tomatoes, the tomatoes! Vine heavy Beef Steaks, little mouth popping grapes, stylish yellow pears, and vintage heirlooms all being simultaneously watched by human and avian eyes. Who will reach them first is merely a battle of speed and stealth. Mockingbirds will become vicious around cats, loud cars and the loss of a great tomato.

I've got Georgia on mind...

Well, Fredericksburg actually. That's a little closer anyways. Close enough to drive two hours just to pick up 1/8 of a bushel at Berg's Corner. The Texas peach crop this year was close to destroyed due to a late surprise frost so the price of peaches increased (as with everything else in this nation). However, I am not one to shirk at elevated prices on good produce, and let me tell you this is fine produce. So fine, you must drawl out that "i" in fine to exactly understand how fine these are.


The Texas hill country, specifically Fredericksburg and Stonewall, are renowned for their plump peaches. Stonewall, where Berg's is located, is 15 or so miles East on 290 from Fredericksburg. A large orangey, almost peachy, wooden building invites drivers with several variations on the "OPEN" sign. Mr. Berg, I don't know if this is his real name I just want to call him that for story's sake, is also known for his peach ice cream. After a day of shopping up the Fred (the local nickname for Fredericksburg as I am sure you could have guessed) a cup of fresh peach ice cream is the perfect antidote to sweltering summer heat and aching feet. However I do not recommended our previous edible choices of The Bakery, thick cinnamon rolls and giant sweet German pretzels, then The Brewery, at least we split the chicken sandwich and beer battered fries, in addition to a peach-pit stop for Berg's ice cream.


So, at the chagrin of our stomachs, and my hips, that is the consumable course we elected. I then drove home with 1/8 bushel of peaches for myself, another 1/4 bushel for Da, and the requisite French milk Provence soap and some fabric quarters. My little 1/8 bushel, tucked neatly into a little white cardboard box cost me a whole $13 dollars; Da's significantly more mind you. My roommate scoffed at their price until she bit into one of my precious buys and exclaimed, and I quote, "This is the best damn peach I've ever had!"


So what else was I to do with so many peaches. I had to leave for work and day dream about them, sitting all by their lonesome in my little apartment, waiting to be fashioned into something remarkable. Although, I do not think their is much more remarkable than just a plain fresh Fredericksburg peach. Well, it does improve; I made individual cobblers and they were practically perfect. I do apologize if I appear a bit immodest, but what can I say: at these prices, perfection is necessary.


Ginger Peach Cobbler

1.5 cups flour
1 tbs sugar
1/4 tps ground ginger
dash of salt
1 stick butter
4 tbs ice cold water

2 peaches per serving
2 tbs cinnamon
1 tsp ground ginger
2 tbs corn starch
4 tbs sugar ( this is easily modified according to preference and peach ripeness, sweetness. Honey would work nicely too!)
4 pours Disaronno (well this is technically supposed to be lemon juice but I didn't have any. Really you just need a bit of liquid aside from the peach juice)
1 tsp fresh minced ginger root


1. Slice about 2 peaches per serving, or however many will fit into your little serving dishes. In a bowl combine peaches, cornstarch, cinnamon, fresh ginger, ground ginger and Disaronno. Let it alone to set and congeal a bit while you mix up the dough for the crust.

2. Combine all dry ingredients, including sugar, and then cut butter into flour.
*** Cutting butter is easiest with two forks or a pastry cutter. Simply slice butter into little chunks and place in with dry ingredients. This is sometimes easier if you freeze your butter for a few minutes before working. Then "cut" the sliced/chunked butter bits into the dry ingredients by smashing with fork/pastry cutter. This creates little pieces of butter throughout the dough, creating a flaky, buttery crust in the end. Do not handle the butter too much as it will melt and not achieve the same type of crust.


Once combined add the ice water a tablespoon at a time and mix until the dough holds together, but not sticky.

3. Roll out on a floured surface and cut into rounds with biscuit cutter for tops of cobbler. This batch of dough should make 6-8 tops, depending on how thick you cut them.

4. Fill dishes with peach filling, cover with dough, sprinkle tops with bits of sanding sugar. Add tiny chunks of butter on top of dough and around openings of peach exposure. Not too much as this is just for browning purposes.

5. Bake at 400 for 15 minutes. Eat piping hot with vanilla bean ice cream:)