Tuesday, October 27, 2009
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.
Sunday, October 25, 2009
Thursday, October 22, 2009
Wednesday, October 21, 2009
From Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott
Makes one 9x13 sheet cake
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 cup butter, softened (I used 3/4 cup)
1 cup sugar (I used 3/4 cup)
I made half batter more
Cinnamon Raisin Pecan Filling:
1 1/2 cups brown sugar
3 tablespoons flour
3 tablespoons cinnamon
1 1/2 cups raisins
1 1/2 cups coarsely chopped pecans
3/4 cup butter, melted ( I used 1/2 cup)
Preheat oven to 350F. Grease and flour a 9x13 pan. (Mine is 9 1/2 x 14 )
To make the filling, combine the brown sugar, flour and cinnamon in a bowl and stir with a fork to mix well. Combine the raisins and pecans in another bowl and toss to mix. Set cinnamon mixture, nut mixture and melted butter aside.
For the cake, combine the flour, baking powder and salt in a medium bowl. Add the vanilla to the milk. In a large bowl, cream the butter and sugar. Scrape down the sides of the bowl. Add eggs and beat 2 minutes, scraping down the sides of bowl as necessary, until mixture is smooth and light.
Using a large spoon or spatula, pour 1/3 of the flour mixture into the butter mixture and stir just till the flour is absorbed. Add 1/3 of the milk mixture and stir till combined. Repeat till all flour and milk has been incorporated. Mix batter till just smooth.
Spread half of the batter into the prepared pan. Sprinkle half the cinnamon mixture over top of the batter followed by half the melted butter. Scatter half the raisins and pecans over top. Spread the remaining batter over the filling and smooth to edges of pan. Top with remaining filling, covering the cake completely.
Bake for 45 to 50 minutes until the cake is golden brown, fragrant and begins to pull away from the edges of the pan. Remove to wire rack and allow to cool in pan for 5 to 10 minutes before serving in squares directly from the pan. Can be served hot, warm or room temperature.
Tuesday, October 20, 2009
Friday, October 16, 2009
Thursday, October 15, 2009
Wednesday, October 14, 2009
• Frying pan
• Large stockpot
• Strainer, sieve or colander
• Bowls for serving
Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions
Servings: Makes 4 servings
For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Sliced fresh chili peppers of your choice
- To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
- Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.