tag:blogger.com,1999:blog-61965034481020923842024-03-06T03:13:51.357-05:00Tish Boyle Sweet DreamsTish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-6196503448102092384.post-2963520589479900732020-12-12T18:16:00.005-05:002021-03-28T16:53:01.191-04:00<span><div class="separator" style="clear: both; font-size: x-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2icW1fTF8uXnfoou-Pj4LWIViDYb0L9hVdYtmwbH-URalumbAQbvGm3BZ2thvv9IV97HY2sk2Zaj8nmLgJrMBAWqFaafSLrJ_eIuzTlFa6HpVm0ozcPmOVLYqQ8Udt2iLyL4ldOdFF7em/s2048/My+Favorite+Key+Lime+Pie+Main+Shot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2icW1fTF8uXnfoou-Pj4LWIViDYb0L9hVdYtmwbH-URalumbAQbvGm3BZ2thvv9IV97HY2sk2Zaj8nmLgJrMBAWqFaafSLrJ_eIuzTlFa6HpVm0ozcPmOVLYqQ8Udt2iLyL4ldOdFF7em/w400-h266/My+Favorite+Key+Lime+Pie+Main+Shot.jpg" width="400" /></a></div><br /><span style="font-family: georgia; font-size: large;">I have a new blog with lots of great new recipes for desserts and baked treats -- just like this delectable Key lime pie -- </span></span><span style="font-family: georgia; font-size: large;"><span>visit me there at </span><a href="http://www.pastryathome.com">www.pastryathome.com</a><span>!</span></span><div><script src="http://cdn.printfriendly.com/printfriendly.js" type="text/javascript"></script></div>Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-13916569932263473132019-01-30T09:53:00.001-05:002019-01-31T16:24:41.552-05:00Apple and Almond Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAdpbP87kpZ_l_9M59EVvd7cvFmbvsZa_j5KojGmqnBS6yLPjRMd-jy0pUKugMzW3spIWzi-rWesXnixITgl5HD9liQmkfMi_8BNK7VYO_5W5qCc10z7q7zuYWrow3yVaAHjyphiMXaLK/s1600/Apple+and+Almond+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAdpbP87kpZ_l_9M59EVvd7cvFmbvsZa_j5KojGmqnBS6yLPjRMd-jy0pUKugMzW3spIWzi-rWesXnixITgl5HD9liQmkfMi_8BNK7VYO_5W5qCc10z7q7zuYWrow3yVaAHjyphiMXaLK/s640/Apple+and+Almond+Tart.jpg" width="426" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I love this classic French tart. A buttery almond crust is filled
with a very almond-y cream filling and then topped off with thin slices of
apple crusted with brown sugar. Because it’s made with almonds, the tart dough
is a little delicate to work with, but it can easily be patched, if necessary. The
apricot glaze, brushed on after baking, makes this tart look like it came
straight from a Paris <i>patisserie</i>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Make one 11-inch tart serving 10<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Almond Tart Crust:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup (64 g/2.24 oz) unblanched sliced almonds<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons (25 g/0.88 oz) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup (132 g/4.6 oz) all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon (0.83 g/0.03 oz) salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 tablespoons (113 g/4 oz) unsalted butter, cut into ½-inch
cubes and frozen for at least 20
minutes<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large (20 g/0.7 oz) egg yolk<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons (30 g/1 oz) ice-cold water<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Almond Cream: </b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup (85 g/3 oz) unblanched sliced almonds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup (100 g/3.5 oz) granulated sugar, divided <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7 tablespoons (100 g/3.5 oz) unsalted butter, softened<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 large eggs <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons (16 g/0.58 oz) all-purpose flour <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp (5 g/0.17 oz) vanilla extract <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pinch of salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon (15 g/0.5 oz) dark rum<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Apple Filling:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 medium Granny Smith apples<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup firmly packed (54 g/1.9 oz) light brown sugar,
divided<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons lemon juice<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Garnish:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup (100 g/3.5 oz) apricot preserves<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup (28 g/1 oz) unblanched sliced almonds<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Make the crust:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1. In the bowl of a food processor, pulse the almonds and
sugar until the nuts are finely ground. Add the flour and salt and pulse to
combine. Add the cold butter cubes and, using a fork, toss them with the flour
until they are coated. Pulse the mixture until the butter pieces are about the
size of small peas. In a small bowl, stir together the egg yolk and water with
a fork. Add the yolk mixture to the processor and pulse until the mixture just
starts to come together as a dough. Transfer the dough to a work surface,
gather it together and shape it into a 5-inch disc. Wrap the disc in plastic
and refrigerate for at least 1 hour before rolling out. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Place the unwrapped dough on a work surface that has been
lightly dusted with flour. Using a rolling pin, roll the dough out into an 13-inch
circle, lifting and rotating the dough often, while dusting the work suface and
dough lightly with flour as necessary. Roll the dough up on the rolling pin and
unroll it over an 11-inch fluted tart pan with a removable bottom. Gently press
the dough onto the bottom and up the sides of the pan. Roll the pin over the
top of the pan to trim off the excess dough. Prick the bottom of the tart
shell with a fork at ½-inch intervals. Refrigerate the crust for 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Preheat the oven to 375°F. Spray the dull side of a
12-inch square of aluminum foil with non-stick cooking spray. Line the tart
shell with the foil, dull-side-down, and cover with pie weights or dried beans.
Place the tart pan on a baking sheet and bake for 15 minutes. Carefully lift
the foil (along with the weights) out of the tart pan and bake the crust for 7
minutes longer, until the crust is just beginning to brown lightly. Leave the
oven on. Transfer the tart pan to a wire rack and cool completely. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Make the Almond Cream:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4. In the bowl of a food processor, process the almonds and 2 tablespoons (25 g/0.88 oz) of the sugar until the nuts are finely ground.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and the remaining 6 tablespoons (75 g/2.6 oz) sugar together at medium speed until well-combined and smooth, about 2 minutes. Add the ground almonds and mix until combined. Add the eggs one at a time, mixing well after each addition. Add the flour, vanilla extract and salt and mix until combined. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Fill the tart:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. Spread the Almond Cream into the cooled tart crust in an
even layer. Refrigerate the tart while you prepare the apples. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Prepare the apples:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Peel and core the apples and cut them in half. Cut each
half into ¼-inch slices and place the slices in a medium bowl. Sprinkle the
lemon juice over and toss to coat them all over. Add 3 tablespoons (40 g/1.4
oz) of the light brown sugar and toss with the apple slices. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8. Arrange the apple slices in co-centric circles over the
Almond Cream in the tart, overlapping the slices slightly and covering the
filling. Sprinkle the apples with the remaining 1 tablespoon (13.5 g/0.5 oz) of
light brown sugar. Place the tart pan on a baking sheet and bake for 40 to 45
minutes, until the filling and apples are nicely browned. Cool the tart in the
pan set on a wire rack for 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Garnish the tart:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9. Place the apricot preserves in a heatproof glass measure
and microwave on high power for 30 seconds, or until bubbling. Strain the hot
preserves through a fine-mesh sieve into a small bowl. Brush the strained
apricot preserves over the top of the tart.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10. Place the sliced almonds in a skillet and cook over
medium heat, tossing or stirring frequently, until the almonds are lightly
toasted. Cool completely. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">11. Sprinkle the top of the tart with the toasted sliced
almonds. Serve the tart at room temperature. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-64640223770942868792017-10-22T12:35:00.000-04:002017-10-22T12:35:03.810-04:00Applesauce Cake with Maple-Cream Cheese Frosting and Candied Pecans<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Fall is my favorite time of the
year and, having moved to Florida, this is when I miss the Northeast most – the
turning of the leaves, the crisp bite in the air, pumpkin-flavored everything
and the abundance of apples at the farmers’ market. We still get a decent
selection of apples here, but they’re not exactly local, and there’s nowhere</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA-ELudaEa8QC08leMOyueE1gFU3WqOlHAwdSTdEoH_5LDYELcYZxMKGkJs57Ni6bj7z5zSHda5DTG4hfqYvAR1UW_M2Hj1WZFG4N7EMoaUa4Vb4Yt6dwTE84PVHSFrD_jYAQp-jbFuF9/s1600/HC6I0358edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA-ELudaEa8QC08leMOyueE1gFU3WqOlHAwdSTdEoH_5LDYELcYZxMKGkJs57Ni6bj7z5zSHda5DTG4hfqYvAR1UW_M2Hj1WZFG4N7EMoaUa4Vb4Yt6dwTE84PVHSFrD_jYAQp-jbFuF9/s400/HC6I0358edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">near the variety. But I remain inspired by my memories, and continue to bake up
a storm with harvest flavors throughout the season. Currently I’m on an apple
kick, as you may have noticed. Here’s one of my favorite fall recipes, a
simple, homespun cake made with applesauce (use your own or a good organic
jarred one) and </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><span style="font-size: 14.6667px;">flavored </span>with fall spices – cinnamon, cloves and ginger. I use
turbinado instead of white sugar in the cake, and this gives it a slightly
coarser texture and a complex flavor with a just a hint of molasses. But it’s
the topping that takes the cake – a silky cream cheese and maple frosting and
lots of crunchy, sugar-coated pecans. Make</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIFJYCllCyOtFr_YdCkuq-ihlwQdU7tDtQdVQcK-ORUXFaoKOr1W7HpTSTeFk7tDSYwXfJYhyQpasCyQdXOGPyBAJykBjnEvMKyftQTdRcmAeqMLxp6vyA5FMkklg5ZT3CND-NLxbDhCw/s1600/HC6I0348edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIFJYCllCyOtFr_YdCkuq-ihlwQdU7tDtQdVQcK-ORUXFaoKOr1W7HpTSTeFk7tDSYwXfJYhyQpasCyQdXOGPyBAJykBjnEvMKyftQTdRcmAeqMLxp6vyA5FMkklg5ZT3CND-NLxbDhCw/s400/HC6I0348edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">sure to use a pure maple extract -- not that horrible artificial maple "flavoring" that's so frequently used in maple desserts. You can find it in better supermarkets (Whole Foods has it) or on Amazon. For an extra hit of maple, drizzle each slice with a
little Grade A pure maple syrup right before serving. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaH9gqX5ifs9K7rCU8rR0Ljtl8WHwAbvFsE4LbIlmaP0-j2qgJBmSsmzgoqW816RHP_ceD-P4y9aTGs-q77t8mt2IlHvUfSzemi9FC_5B6hCJeP9fC3tvzpDxChhHI19-HaUuNiLvrzsd/s1600/HC6I0372edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaH9gqX5ifs9K7rCU8rR0Ljtl8WHwAbvFsE4LbIlmaP0-j2qgJBmSsmzgoqW816RHP_ceD-P4y9aTGs-q77t8mt2IlHvUfSzemi9FC_5B6hCJeP9fC3tvzpDxChhHI19-HaUuNiLvrzsd/s400/HC6I0372edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></div>
<a name='more'></a><br />
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Applesauce
Cake with Maple-Cream Cheese Frosting and Candied Pecans</span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Adapted from a recipe in my book <a href="https://www.amazon.com/Flavorful-Irresistible-Desserts-All-Time-Favorite/dp/1118523555/ref=sr_1_1?ie=UTF8&qid=1443125966&sr=8-1&keywords=flavorful" target="_blank"><i>Flavorful</i> </a>(Houghton Mifflin Harcourt,
2015) <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Makes one 9-inch square cake,
serving 8<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Applesauce
Cake:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 cups (265 g/9.3 oz) all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ teaspoon (3.75 g/0.13 oz)
baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ teaspoon (1.5 g/0.05 oz) ground
cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (1 g/0.03 oz) ground
ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼ plus 1/8 teaspoon (2.5 g/0.08
oz) fine sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon (1.25 g/0.04 oz)
baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/8 teaspoon (0.25 g/0.009 oz)
ground cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">11 tablespoons (155 g/5.4 oz)
unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 ¼ cups (250 g/8.8 oz) turbinado
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g/0.14 oz) vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (242 g/8.5 oz) unsweetened
applesauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup (75 g/2.6 oz) pecans,
chopped<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Candied
Pecans:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 cup (50 g/1.76 oz) pecan
halves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g/0.14 oz) vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 teaspoons (8 g/0.3 oz)
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Pinch of fine sea salt<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Maple
Cream Cheese Frosting:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (227 g/8 oz) cream cheese,
at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">8 tablespoons (113 g/4 oz)
unsalted butter, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (128 g/4.5 oz)
confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (2 g/0.07 oz) vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon (1 g/0.03 oz) natural
maple flavoring*<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Note: Available in some supermarkets
or online at a variety of sources, including King Arthur Flour (</span><a href="http://www.kingarthurflour.com/"><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">www.kingarthurflour.com</span></a><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">). <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the cake: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Preheat the oven to 350°F.
Butter the bottom and sides of a 9-inch square pan and dust the pan with flour.
Set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. In a medium bowl, sift
together the flour, baking powder, cinnamon, ginger, salt, baking soda and
cloves. Gently whisk to combine and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. In the bowl of an electric
mixer fitted with the paddle attachment, beat the butter at medium-high speed
until creamy, about 1 minute. Gradually add the turbinado sugar and beat at
high speed until very light, about 6 minutes. Reduce the speed to medium and
add the eggs one at a time, mixing well after each addition and stopping to
scrape down the sides of the bowl with a rubber spatula as necessary. Add the
vanilla extract and mix until blended. Reduce the speed to low and add the
flour mixture in three additions, alternating it with the applesauce in two
additions and beginning and ending with the flour mixture. Mix just until
barely blended. Add the pecans and mix just until combined. Remove the bowl
from the mixer stand and stir the batter a few times with a rubber spatula to
ensure that it is blended. Scrape the batter into the prepared pan and smooth
the top. Bake the cake for 40 to 45 minutes, until the top is golden brown and
a toothpick inserted into the center of the cake comes out clean. Cool the cake
in the pan set on a wire rack. Leave the oven on. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the Candied Pecans:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4. Place the pecans in a small
bowl and toss well with the vanilla, sugar and salt. Scatter the nuts on a
baking sheet and bake for 9 to 12 minutes, tossing them once during baking,
until they are lightly browned and fragrant. Set aside to cool. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the frosting:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5. In the bowl of an electric
mixer fitted with the whisk attachment, beat the cream cheese, butter,
confectioners’ sugar, salt and extracts together at medium speed until blended.
Increase the speed to high and beat until stiff peaks form, about 5 minutes. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Frost
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">6. Swirl the frosting
decoratively over the top of the cake in the pan. Arrange the Candied Pecans on
top as desired and cut rectangles or squares of the cake from the pan. Store
the cake, loosely covered with plastic wrap, in the refrigerator. Bring the
cake to room temperature before serving.
<o:p></o:p></span></div>
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<br /></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-49070999754832612102017-10-12T18:38:00.000-04:002017-10-12T18:38:25.416-04:00Budino di Mele e Pane (Apple Bread Pudding)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXFBI07qqoPdLGrlGyrRfuuQFe8Fp6UkpwdbW_CIVhyeJ7DHChRbFmq5HwQGr1gDNOod7OCYeH1X69RZOPNlRplDd1Dy9AaV9Cs7RUbegPiusl1wyNXbNYXFGJHtccmASTcsRsOxTwuPj/s1600/HC6I0327edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1018" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXFBI07qqoPdLGrlGyrRfuuQFe8Fp6UkpwdbW_CIVhyeJ7DHChRbFmq5HwQGr1gDNOod7OCYeH1X69RZOPNlRplDd1Dy9AaV9Cs7RUbegPiusl1wyNXbNYXFGJHtccmASTcsRsOxTwuPj/s400/HC6I0327edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Jim Lahey, the genius baker
behind Sullivan Street Bakery who popularized the no-knead artisan bread
technique, has a new and eagerly awaited book out, and it’s a great one. <i>The Sullivan Street Bakery Cookbook</i>
(W.W. Norton, 2017; $35) written with Maya Joseph, focuses on the sourdough
side of bread (both no-knead and </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5VmwiAh_Qz9YOi8KL8aivubdISZEiGc7fyV-eon8Bf3dgZPWlUC9rk5FzDsci6CB_asykXITuuCf7i7TngMa5EkiTNpcQWw80j6qtg02qJRRGSCZ7tUC28s9Hf0rlqUrbisRuFTYOSrJ/s1600/HC6I0306+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1250" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5VmwiAh_Qz9YOi8KL8aivubdISZEiGc7fyV-eon8Bf3dgZPWlUC9rk5FzDsci6CB_asykXITuuCf7i7TngMa5EkiTNpcQWw80j6qtg02qJRRGSCZ7tUC28s9Hf0rlqUrbisRuFTYOSrJ/s400/HC6I0306+edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">knead-y). He begins with the fundamentals of making
a natural starter, and offers a few ways of doing this. He then moves smartly
onto the “biga”, the doughy pre-ferment that is the leavening of many of Lahey’s
sourdough breads. The actual bread recipes include artisan standards such as Pane
Toscano, Ciabatta, Pane Pugliese, as </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQKnCPRwZp9TigNyOq2W_Bidxlq74KVtzjqOaMJCh_2gSphe9NlN4jKMVMgUwah7qdo0KaUP14c2rfuej1aPMVV692aPirWhvPpGWaidGG1qig1x-ccGwNpru4USLFnJYj35As0fntSeK/s1600/HC6I0313edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQKnCPRwZp9TigNyOq2W_Bidxlq74KVtzjqOaMJCh_2gSphe9NlN4jKMVMgUwah7qdo0KaUP14c2rfuej1aPMVV692aPirWhvPpGWaidGG1qig1x-ccGwNpru4USLFnJYj35As0fntSeK/s400/HC6I0313edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">well as more intriguing breads such as
Lahey’s Hamilton Buns (yes, inspired by the musical), No-Knead, Naturally
Leavened Brioche (I must give this a go), and Truccio Saré (a whole wheat
sourdough with a blackish crust). And then there are newer versions of Lahey’s
pizzas – Pizza Bianca, Capicola, Mele e Finocchio (Apple and </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPJTIsQtC69YtxIozjNnYqPM2UQSGBbl4toBYQ1yQCPE9csRhUymtc6qfekVDfBlpBvrLYdbMARi-qd7zKfqvtEHCReoqSwipmpOZ-PdN5E6AhNzaagWR5Hfd45qiRBHHPHwi_3YP5w0t/s1600/HC6I0316edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPJTIsQtC69YtxIozjNnYqPM2UQSGBbl4toBYQ1yQCPE9csRhUymtc6qfekVDfBlpBvrLYdbMARi-qd7zKfqvtEHCReoqSwipmpOZ-PdN5E6AhNzaagWR5Hfd45qiRBHHPHwi_3YP5w0t/s400/HC6I0316edited.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 11pt;">Fennel), and even
Carota (Carrot) and Asparagus. A chapter called “Breakfast at the Bakery”
features recipes such as Panini d’Uovo (egg sandwiches), Bran and Blackberry
Muffins, Cardamom Cinnamon Buns and Bomboloni (Italian doughnuts). There’s even
a chapter on slow-roasted savory dishes, such as Pasilla </span></div>
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<span style="font-family: Georgia, serif; font-size: 11pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYYv03lRoT-hZGEs89gHlWFVLLOlrBtkXP5JI5LeM9lVP0ctQ4ezU-FY8aB7zVSZXwv5s-W8KTINPlSf-n7tWJFTbFpqw81Febjl8E99TT2uSZ3EoRW2z1KCyZr1r9RNikXdQ0TEwCwQ3/s1600/HC6I0323edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="1600" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYYv03lRoT-hZGEs89gHlWFVLLOlrBtkXP5JI5LeM9lVP0ctQ4ezU-FY8aB7zVSZXwv5s-W8KTINPlSf-n7tWJFTbFpqw81Febjl8E99TT2uSZ3EoRW2z1KCyZr1r9RNikXdQ0TEwCwQ3/s400/HC6I0323edited.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 11pt;">Agresivo (Chili!),
Pasta al Forno, and the exiting sounding Punta di Petto di Tè (Brisket Braised
in Black Tea). A chapter on Sandwiches, Salads and Condiments is followed by my
favorite, Dolci. This includes a panoply of baked goods, from Flourless Triple
Chocolate Cookies to Pinolata (Pine Nut Tart) to Lahey’s coveted recipe for
panettone. But of all the wondrous recipes in this book, it was the Budino di
Mele e Pane (Apple Bread Pudding) that snared me. Jim Lahey says that it took
20 years to perfect it, and I believe him. It is sublime. Use some crusty,
homemade bread that’s past its prime – it will make all the difference. I
substituted Honeycrisp apples for the Braeburns and served it slightly warm
with sweetened whipped cream. Oh my.</span></div>
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<a name='more'></a><br /><br />
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Budino
di Mele e Pane<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">(Apple Bread Pudding) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">From <i>The Sullivan Street Bakery</i> Cookbook by Jim Lahey (W.W. Norton,
2017; $35)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Yield: One 9-inch round bread
pudding; serves 6 to 8<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Equipment: One 9-inch cake pan
and a 12-inch square of foil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Oil for the foil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 cups (500 g) half-and-half<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g) vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4 cups (150 g) stale bread torn
into 1 ½-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 large Braeburn apples, peeled,
cored, and cut into 1 ½-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 tablespoon (15 g) unsalted
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Place rack in the middle of
the oven. Spray or lightly brush one side of the 12-inch square of foil with
oil and set aside. Heat the oven to 450°F. Place the sugar in the bottom of a
9-inch round cake pan and shake it gently so the sugar is in an even layer.
Bafke the sugar for 12 to 14 minutes. The sugar will fully melt and turn a
light amber color. Remove from the oven and let cool. The caramel will harden
and may crack, making loud, startling pops. Lower the oven temperature to
400°F. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. Whisk the half-and-half with
the eggs and vanilla in a large bowl. Add the bread and apples and combine,
using your hands or a spoon to mix until well combined. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. Rub the surface of the cooled
caramel and the sides of the pan with the butter. Pour the pudding mixture into
the pan. Cover the pan with the foil. Place the pan on a rimmed baking sheet to
catch any drips of caramel. Bake the pudding for 1 hour and 15 minutes or until
puffy and set. Remove the pudding from the oven and removed the foil. Let the
pudding cool for 2 minutes. Very carefully invert the pudding onto a serving
plate. Let the pudding cool for at least 10 minutes before serving. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-70969095605878330222017-07-05T16:04:00.001-04:002017-07-05T16:04:18.191-04:00Cream Cheese-Strawberry Ripple Ice Cream Sandwiches<div class="MsoNormal" style="line-height: 150%;">
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<span style="font-family: georgia, serif; font-size: 11pt;">There is something very decadent,
yet surprisingly refreshing, about the combination of cheesecake and
strawberries. It makes for a wonderful summertime dessert, particularly when it’s
in ice cream form. Only thing better would be an ice cream sandwich, with
homemade Graham Cracker Cookies (or “bickies”, as the Brits</span><br />
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYmP7OgdaoWzHA7RZ049aNpJK2fW5mfDMlcboTEo5nJWuPRHaUFaX4CIq83Pw1J_FObTp7gcvi5mFHtg83HH5wDYAYYsDcVMJXNS8J33FwGVpEJuMLizJmnb1LgLuyhF4T2O65sdEggmN/s1600/HC6I0141edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYmP7OgdaoWzHA7RZ049aNpJK2fW5mfDMlcboTEo5nJWuPRHaUFaX4CIq83Pw1J_FObTp7gcvi5mFHtg83HH5wDYAYYsDcVMJXNS8J33FwGVpEJuMLizJmnb1LgLuyhF4T2O65sdEggmN/s400/HC6I0141edited.jpg" width="400" /></a></div>
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
<span style="font-family: georgia, serif; font-size: 11pt;"> would say). It’s
like a portable strawberry-topped cheesecake – a really cold one. So here’s my
version of this humidity busting treat. (I say ‘my’ version, but credit for the
ice cream goes to the very talented Dana Cree, whose book <i><b>Hello, My Name is Ice
Cream</b></i> is a MUST BUY. Seriously.) Feel free to use your own favorite cookies in place of the graham cracker ones -- vanilla or almond cookies would be a great choice, too, or even oatmeal cookies. Hope you’re having a wonderful summer! xo</span><br />
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</div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></b>
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"></span></b><br />
<a name='more'></a><b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Cream
Cheese-Strawberry Ripple Ice Cream Sandwiches<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Makes about 8<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Strawberry
Ripple:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">(from Hello, My Name is Ice Cream
by Dana Cree; Clarkson Potter, 2017)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ cup (100 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ cup (100 g) glucose or light
corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ cups (300 g) strawberry puree
(12 ounces fresh or frozen strawberries, pureed in blender)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon maltic acid (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Place the sugar, glucose or
corn syrup and water in a small saucepan over medium heat. Stir frequently and
cook until the syrup is clear and the sugar has dissolved. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Remove the syrup from the heat
and let it cool to room temperature. Stir in the strawberry puree and maltic
acid, if using. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Transfer the ripple to a
container. Cover tightly and store it in the refrigerator for up to 2 weeks or
in the freezer for up to 3 months. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Cream
Cheese Ice Cream:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">(from the most excellent book <b><i>Hello,
My Name is Ice Cream</i></b> by Dana Cree; Clarkson Potter, 2017)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) cream cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¼ cups heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 cups whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ cup glucose or light corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon xanthan gum<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Place a storage container (1 ½
quarts) into the freezer and allow to chill while you preparethe ice cream. Cut
the cream cheese into 1-inch pieces and place in a large bowl. Cover the
surface with plastic wrap and allow to come to room temperature. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Place the cream, milk, sugar
and glucose (or corn syrup) in a medium heavy-bottomed saucepan over
medium-high heat, and cook, whisking occasionally to discourage the milk from
scorching, until it comes to a full rolling boil. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Immediately pour the ice cream
base into a shallow metal or glass bowl. Working quickly, fill a large bowl
two-thirds of the way with very icy water. Nest the hot bowl into this ice
bath, stirring occasionally until it cools down. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. When the base is cool to the
touch (50°F or below), whisk in the softened cream cheese. Transfer to a
blender and blend on medium-high speed for 1 minute, until very smooth. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. Strain the base through a
fine-mesh sieve into a shallow metal or glass bowl. Use a rubber spatula to
push any unincorporated lumps of cream cheese through the strainer, then scrape
the bottom side of the strainer to collect any cream cheese that has
accumulated there, whisking it back into the base. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. When the base is cool to the
touch, transfer it to the refrigerator to cure for 4 hours, or preferably
overnight. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">7. Place the base into the bowl
of an ice cream machine and churn according to the manufacturer’s instructions.
The ice cream is ready when it thickens into the texture of soft-serve ice
cream and holds its shape, typically 20 to 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8. Remove the storage container
from the freezer and drizzle a couple of spoonfuls of the Strawberry Ribbon
over the bottom. Spread one-third of the just-churned ice cream in the
container. Drizzle one-third of the ribbon over the ice cream. Repeat layering
two more times. Plunge a spatula through the layers four or five times to
distribute the ribbon. Press a piece of plastic wrap directly on the ice cream,
cover the container with a lid, and freeze for 4 to 12 hours, until completely
firm. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Honey
Cinnamon Graham Cracker Cookies: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">(from <b><i>The Good Cookie</i></b> by Tish
Boyle)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 1/3 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/2 cup whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon salt (sounds like a
lot but it’s correct)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/2 teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6 tablespoons unsalted butter,
softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons solid vegetable
shortening<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/3 cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/2 cup honey<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/3 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. In a medium bowl, combine the
flours, baking soda, salt, and cinnamon. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. In the bowl of an electric
mixer, using the paddle attachment, beat the butter, shortening, sugar, honey
and vanilla at medium speed until blended, about 1 minute. Add the flour
mixture at low speed, then the water, mixing just until blended. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Scrape the dough onto a work
surface and, with floured hands, shape it into 2 discs (the dough should be
sticky). Wrap each disc in plastic wrap and refrigerate for 2 hours, until
chilled.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. Position a rack in the center
of the oven and preheat to 325°F. Line 2 baking sheets with parchment paper. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. Remove one of the dough discs
from the refrigerator and place it on a floured work surface. Dust it lightly
with flour and, using a rolling pin, roll the dough out to a thickness of 1/8
inch. Using a 3-inch round cookie cutter, cut out as many rounds as possible
from the dough and arrange them, 1/2 inch apart, on the prepared baking sheets.
Prick each cookie 4 times with a fork. Bake for 12 to 15 minutes, until the
cookies are golden brown. Transfer them to a wire rack and cool completely.
Gather up the scraps, wrap in plastic, and freeze for 10 minutes before
re-rolling. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. Repeat the procedure with the
remaining disc of dough. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Assemble the ice cream
sandwiches:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Remove the ice cream from the freezer
and allow it soften for 15 minutes. Arrange 8 of the cookies upside-down on a
parchment-lined sheet pan. Top a cookie with a scoop of the ice cream and top
with another cookie, flat side down. Press down on the cookie, letting the ice
cream squeeze to the edge. Wrap the sandwich in plastic wrap and freeze for at
least 6 hours before serving (this will soften up the cookies). Repeat with the
remaining cookies and ice cream. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-9927932866232430192017-05-22T16:26:00.000-04:002017-05-22T16:26:04.001-04:00Lemon Crème Fraiche Pound Cake<div class="MsoNormal" style="line-height: 150%;">
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<span style="font-family: georgia, serif; font-size: 11pt;">Pound cake is one of the easiest
cakes to make, but to make a truly good pound cake requires just the right
recipe. When I came across a recipe for a lemon pound cake in Matt Lewis and
Renato Poliafito’s cookbook </span><i style="font-family: georgia, serif; font-size: 11pt;">Baked: New
Frontiers in Baking</i><span style="font-family: georgia, serif; font-size: 11pt;"> (Stewart, Tabori & Chang, 2008), I was intrigued by
the fact that had melted butter</span><br />
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RZRe-S8ltV025sMuPXZSBV0Wxenwso5RBv-HfcZcZye_WSRLHoBKDWQjaDl90srQiLHF_tlxaQw_Cy1qdnpdfbj36MGEzHq0FmusIQCfgb53p6vYUfFHg96WEBsnN-POz4c_eLSIzOCD/s1600/HC6I0106+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RZRe-S8ltV025sMuPXZSBV0Wxenwso5RBv-HfcZcZye_WSRLHoBKDWQjaDl90srQiLHF_tlxaQw_Cy1qdnpdfbj36MGEzHq0FmusIQCfgb53p6vYUfFHg96WEBsnN-POz4c_eLSIzOCD/s400/HC6I0106+edited.jpg" width="400" /></a></div>
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
<span style="font-family: georgia, serif; font-size: 11pt;">in it – and lots of it, as well as sour cream
to make it moist. Most pound cake recipes rely on the process of creaming the butter
and sugar together for several minutes to create the air bubbles that give the
cake its structure (along with a little modern help from leaveners). This
recipe relies on eggs and leaveners alone. So I tried Matt and</span><br />
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPTn3yPJZngeOjVBWnxN3Vs9FxYrjeaT0udLkBr2iXwG-f5WNuKTDmIhKyOvzgBWko3catEmh8elqbzIC_LuU3qNsZ_-lLFWjpnhxKy6QwOUB7CyyFDpWr1nhUhus-hjsJnXBKcwNM25j/s1600/HC6I0107+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPTn3yPJZngeOjVBWnxN3Vs9FxYrjeaT0udLkBr2iXwG-f5WNuKTDmIhKyOvzgBWko3catEmh8elqbzIC_LuU3qNsZ_-lLFWjpnhxKy6QwOUB7CyyFDpWr1nhUhus-hjsJnXBKcwNM25j/s400/HC6I0107+edited.jpg" width="400" /></a></div>
<span style="font-family: georgia, serif; font-size: 11pt;"><br /></span>
<span style="font-family: georgia, serif; font-size: 11pt;">Renato’s recipe
and I thought it was excellent – very moist and very lemony (important for the
lemon lovers among us). Then I decided to tinker around with the recipe, changing
the ingredient proportions slightly, changing the mixing process, cutting the
sugar a bit, and substituting crème fraiche for the sour cream for extra
richness. The resulting cake is equally good (not necessarily better): a simple Bundt cake with lots of
tangy lemon flour and a moist crumb the color of sunshine. Another pound cake
recipe for the ever-growing repertoire.</span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"></span></b><br />
<a name='more'></a><b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon
Crème Fraiche Pound Cake <o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Adapted from Lemon Lemon Loaf in <i>Baked: New Frontiers in Baking</i> (Stewart,
Tabori & Chang, 2008)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Makes one 10-inch Bundt cake<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon
Crème Fraiche Pound Cake:<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ cups (340 g) unsalted butter,
cut into tablespoons<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¼ cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 cup cake flour<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 1/4 teaspoons baking powder<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6 large eggs, at room temperature<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ cups (300 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons freshly squeezed
lemon juice<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 ½ tablespoons finely grated
lemon zest<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/3 cup crème fraiche <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla paste or
extract<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon
Syrup:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ cup granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1/3 cup freshly squeezed lemon
juice<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon
Glaze:<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 1/2 cups confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons freshly squeezed
lemon juice<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Preheat oven to 350°F (with
rack in center position). Grease a 10-inch fluted tube pan well with shortening
and dust it with flour. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Melt the butter and set aside
to cool. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. In a medium bowl, sift
together the flours, baking powder, baking soda and salt. Whisk lightly to
combine and set aside. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. In a large bowl, whisk together
the eggs and sugar until well blended. Slowly whisk in the melted butter, one
tablespoon at a time, whisking well after each addition until the mixture is
emulsified. Whisk in the lemon juice, zest, crème fraiche and vanilla until
blended. Fold in the sifted dry ingredients one-third at a time, mixing just
until combined. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. Scrape the batter into the
prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the
center comes out clean. While the cake is baking, make the Lemon Syrup.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. For the syrup, place the sugar
and lemon juice in a small pan and cook over medium-high heat, stirring
occasionally, until the sugar is dissolved. Allow to boil for about 1 minute,
until slightly thickened. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">7. Cool the cake in the pan set
on a wire rack for 10 minutes, then invert it onto the rack. Using a bamboo
skewer, poke holes all over the surface of the cake about an inch deep, spacing
them about an inch apart. Place a piece of parchment or waxed paper under the
rack and brush the surface of the hot cake all over with all of the syrup.
Allow the cake to cool completely. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8. For the glaze, sift the
confectioners’ sugar into a bowl and whisk in the lemon juice until the glaze
is completely smooth. Spoon the glaze over the top and sides of the cooled
cake. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-50226805317947732292017-05-15T14:41:00.001-04:002017-05-15T14:41:33.451-04:00Buttercrunch Toffee Chunk Ice Cream<div class="MsoNormal" style="line-height: 150%;">
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">After a five month vacation from
blogging, I was inspired to post today by a new book by my super-talented colleague,
pastry chef Dana Cree. I am convinced that Dana’s new book, <i>Hello, My Name Is Ice Cream: The Art and
Science of the Scoop</i> (Clarkson Potter, 2017), is destined to be a classic
on the subject of frozen desserts. </span><br />
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
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<span style="font-family: georgia, serif; font-size: 11pt;">It covers lots of science (but not so much
that you begin to nod off), information that is key in creating frozen desserts
with the ideal flavor and texture. For example, Dana tells us how to make proteins
(eggs, milk) work for your ice cream, how the amount of sugar in your base
affects your ice cream’s texture, and how stabilizers </span><br />
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<span style="font-family: georgia, serif; font-size: 11pt;">(bad reputation aside) work
to assure textural perfection. And then there are the recipes – ice cream
(custard as well as eggless Philadelphia style), sherbet, frozen yogurt and a
panoply of add-ins, including Cookie Butter Bits, Pretzel Toffee Chunks, Gooey
Butter Cake (!), and Creamy Caramel Ribbon. Makes me want to drop what I’m
doing, race to the kitchen, and make every blessed recipe in this incredible
new book. Thank you, Dana (I think!). Here’s her recipe for a Philadelphia
Style Vanilla Ice Cream with Buttercrunch Toffee Chunks added. I ate half of
the batch in two sittings – research, you know.</span><br />
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<a name='more'></a></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Buttercrunch
Toffee Chunk Ice Cream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">From the fabulous new book <i>Hello, My Name is Ice Cream: The Art and Science
of the Scoop</i> (Clarkson Potter, 2017) by Dana Cree<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Buttercrunch
Toffee Chunks:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ cup (120 g) unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ cup (50 g) glucose or light
corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 ½ ounces (100 g) dark
chocolate, finely chopped (I used 70%)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Line a half sheet pan with a
silicone baking mat or lightly grease it. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Melt the butter in a medium
heavy-bottomed saucepan over medium heat. Add the sugar, glucose (or corn
syrup), water, salt and vanilla. Turn the heat up to medium-high, and cook,
stirring frequently with a heatproof spatula to prevent scorching, until the
toffee is 300°F on a kitchen thermometer. Remove the pan from the heat. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Pour the molton toffee into
the prepared pan, and quickly assist the hot oozing toffee with a spatula to
spread into an even layer about ¼ inch thick. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. Immediately scatter the dark
chocolate over the hot toffee, and let it sit undisturbed for 2 minutes. When
all the chocolate has melted, spread it evenly over the surface of the toffee.
Let the toffee cool completely at room temperature, about 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. If the chocolate isn’t completely
set but the toffee is cool, place it in the freezer for 5 minutes to finish
hardening the chocolate. Remove the toffee from the pan and chop it into
bite-size chunks. Transfer the toffee chunks to an airtight container and store
it in the freezer for up to 1 month. <o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></b>
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Philadelphia-Style
Vanilla Ice Cream:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons (20 g) milk powder <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 cups (380 g) heavy cream <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 cups (400 g) milk <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ cup (50 g) glucose or light
corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Texture agent (see Note below)*
(I used the xanthan gum, which you can find at any health food store)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ tablespoons vanilla paste or
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">*Note: This can be either 1
teaspoon (3 g) commercial stabilizer that is mixed with the sugar before it is
added to the dairy; or ¼ teaspoon guar or xanthan gum that is whirled in a
blender with the ice cream base after it is chilled in the ice bath; or 2
teaspoons tapioca starch that is mixed with 2 tablespoons (20 g) cold milk and
then whisked into the ice cream base after it is finished cooking; or 1
tablespoon plus 1 teaspoon cornstarch that is mixed with 2 tablespoons (20 g)
cold milk and then whisked into the simmering ice cream base and cooked for 1
more minute. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Combine the milk powder and
sugar in a small bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Place the cream, milk and
glucose in a medium heavy-bottomed saucepan over medium-high heat and cook,
whisking occasionally to discourage the milk from scorching, until it comes to
a full rolling boil. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Whisk the milk powder mixture
into the pot. Reduce the heat to a low simmer and continue cooking for 2
minutes, whisking to prevent scorching. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. Immediately pour the ice cream
base into a shallow metal or glass bowl. Working quickly, fill a large bowl
two-thirds of the way with very icy ice water. Nest the hot bowl into this ice
bath, stirring occasionally until it cools down. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. When the base is cool the
touch (50°F or below), strain it through a fine-mesh sieve and stir in the
vanilla paste or extract; cover with plastic wrap. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. Transfer the base to the
refrigerator to cure for 4 hours, or preferably overnight. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">7. Place the base into the bowl
of an ice cream maker and process according to the manufacturer’s instructions.
The ice cream is ready when it thickens into the texture of soft-serve ice
cream and holds its shape, typically 20 to 30 minutes. Add 1 ½ cups of the
Buttercrunch Toffee Chunks and process just to combine (or fold them in by hand
with a rubber spatula). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8. To freeze your ice cream in
the American hard-pack style, immediately transfer it to a container with an
airtight lid. Press plastic wrap directly on the surface of the ice cream to
prevent ice crystals from forming, cover, and store it in your freezer until it
hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice
cream immediately; the texture will be similar to soft-serve. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-74385002367085140142016-11-06T10:38:00.001-05:002016-11-06T11:25:25.889-05:00Lemon Vodka à la Polska<div class="MsoNormal" style="line-height: 150%;">
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<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">I
recently returned from a wonderful trip to Poland. The occasion was a
mini-reunion of cooking school compatriots. It was the 30-year anniversary of
our graduation from La Varenne in Paris, and three of my fellow alums and I met
up in Warsaw to celebrate. Our friend Catherine lives there, so it was a good
excuse to visit a country we hadn’t been to before (and take advantage of Catherine's very gracious </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lxjiUwaZ37Z0eBx4wHCU7bHT3X9Nz6HzT0SwzT0FKEnZejBZpfiMOPCVE1jSGZa_LxBzGclvPS6HNW0L_w6CKZusMAYPvebBtbxpfG_VQSqU-sS0pl1z57r9tU4CV33IJ8IxF55n1o63/s1600/Lemon+Vodka+022edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lxjiUwaZ37Z0eBx4wHCU7bHT3X9Nz6HzT0SwzT0FKEnZejBZpfiMOPCVE1jSGZa_LxBzGclvPS6HNW0L_w6CKZusMAYPvebBtbxpfG_VQSqU-sS0pl1z57r9tU4CV33IJ8IxF55n1o63/s400/Lemon+Vodka+022edited.jpg" width="400" /></a></div>
<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
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<span style="background: white; font-family: "georgia" , serif; font-size: 11pt; line-height: 22px;">hospitality). I fell in love with the wonderful, </span><span style="background: white; font-family: "georgia" , serif; font-size: 11pt; line-height: 150%;">generous and extremely resilient Polish people, the vibrant cities of Warsaw
and Krakow and the amazing food. And drink. The Poles take their vodka
seriously, and the best is seriously good. As we happily discovered, a common
after-dinner treat is a shot of Lemon Vodka, served ice-cold. The traditional
toast is </span><i><span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">na zdrowie</span></i><span style="background: white; font-family: "georgia" , serif; font-size: 11pt; line-height: 150%;"> (pronounced
'naz-dro-v-yeh'), which means 'to </span><br />
<br />
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<br />
<span style="background: white; font-family: "georgia" , serif; font-size: 11pt; line-height: 22px;">health'. We toasted, then tasted quite a bit of this libation on our trip, and here's my interpretation based on our -- ahem -- research. I hope to return to beautiful Poland some day, but until then I'll have some wonderful memories and an occasional shot of exceptionally good lemon vodka to comfort me. <i>Na zdrowie</i>!</span><br />
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<o:p></o:p></div>
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<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><b>Lemon
Vodka</b></span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%; text-transform: uppercase;"> </span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Makes about 1 quart</span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3<span class="apple-converted-space"> </span>organic lemons</span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2/3 cup granulated sugar</span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"> <o:p></o:p></span></div>
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<span style="background: white; font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 cups top-notch Polish vodka
(Belvedere or Chopin)</span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1.<span style="font-stretch: normal; font-variant-numeric: normal;"> Rinse and dry the lemons, then zest and juice them.
Combine the zest, juice and sugar in a small saucepan and bring to a boil over
medium-high heat, stirring occasionally just to dissolve the sugar. Remove the
pan from the heat and cool completely. <o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Combine the lemon syrup with the vodka in a Mason jar or
other lidded glass container and seal (save the vodka bottle if it’s empty to
store the finished product). Allow to infuse in a cabinet or other dark spot
for 1 to 2 weeks. Give the jar a shake every day, or when you can remember to. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Strain the vodka through a funnel or sieve that is lined with
cheesecloth into another glass container (I use the original vodka bottle) and
seal. Freeze the bottle until ice-cold, or until ready to serve (I just store
mine in the freezer). Freeze some shot glasses to serve the vodka in, too. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-66544932286490979852016-08-07T16:11:00.000-04:002016-08-08T15:42:49.669-04:00<div class="MsoNormal" style="line-height: 150%;">
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<b style="line-height: 150%;"><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon Blueberry </span></b><b style="line-height: 150%;"><span style="font-family: "georgia" , serif; font-size: 11pt; line-height: 22px;">Buttermilk </span></b><b style="line-height: 150%;"><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Tart</span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Blueberry season is here. What to
make? Another blueberry crumb cake or muffin? A juicy blueberry pie? As
wonderful as these desserts are, sometimes it’s nice to try something new.
Sooooo, here’s my contribution: a riff on a Southern American classic, the
buttermilk pie. A variation on a recipe in my book <i>Flavorful</i>, </span><br />
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">this buttermilk tart has a filling that is very similar
to cheesecake in flavor, though its texture is much less dense. I added
buttermilk to the tart dough, too, which makes the resulting crust very tender
and slightly tangy. Serve this dessert at room temperature, not chilled, and preferably
on the day you make it. That shouldn’t be a problem.</span><br />
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"></span></b><br />
<a name='more'></a><b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon Blueberry </span></b><b style="line-height: 150%;"><span style="font-family: "georgia" , serif; font-size: 11pt; line-height: 22px;">Buttermilk </span></b><b style="line-height: 150%;"><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Tart</span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Makes one 9 1/2-inch tart,
serving 6 to 8<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Tart
Dough:<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¼ cups (166 g) all-purpose
flour<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon (1.6 g) salt<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8 tablespoons (113 g) unsalted
butter, cut into ½-inch cubes and frozen for 20 minutes<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons (45 g) cold
buttermilk<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Eggwash
and sugar topping (for optional garnish):<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 large egg<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon water<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Granulated sugar for sprinkling
on top<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Lemon
Buttermilk Filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ tablespoons (12 g)
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 large egg yolk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5 tablespoons (70 g) unsalted
butter, melted and cooled <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (181 g) buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ teaspoon (3 g) vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (2 g) finely grated
lemon zest<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons (30 g) freshly
squeezed lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Blueberry
Topping:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 2/3 cups blueberries, divided<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons (25 g) granulated
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Make
the tart dough:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Place the flours, sugar and
salt in the bowl of a food processor and pulse few times to combine. Add the
butter pieces and toss lightly with a spoon to coat them with flour. Blend the
fat and flour with about five 1-second pulses or until the mixture is the
texture of coarse meal with some of the butter pieces the size of peas.
Sprinkle the buttermilk over the flour mixture and process continuously until
the dough begins to clump together. Do not over-process; the dough should not
form a ball. Turn the dough out onto a work surface and shape it into a thick
4-inch wide disc. Wrap the dough in plastic wrap and chill until firm enough to
roll, about 30 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. Place unwrapped dough on a
work surface that has been lightly dusted with flour. Using a rolling pin, roll
the dough out into an 11-inch circle, lifting and rotating the dough often,
while dusting the work suface and dough lightly with flour as necessary. Roll
the dough up on the rolling pin and unroll it over a 9-inch fluted tart pan
with a removable bottom. Gently press the dough onto the bottom and up the
sides of the pan. Roll the pin over the top of the pan to trim off the excess dough.
Lightly prick the bottom of the dough with a fork at 1-inch intervals.
Refrigerate the dough in the pan for 20 minutes to firm up the dough. (If you like,
roll out the dough scraps and, using a 1-inch heart or flower-shaped aspic
cutter, cut out as many shapes as you can, place them on a small plate and
refrigerate them along with the tart shell. These shapes can be baked later and
used to garnish the tart.) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. Preheat the oven to 375°F.
Right before baking, line the dough with aluminum foil or parchment paper and
cover with pie weights or dried beans. Place the tart pan on a baking sheet and
bake for 15 minutes. Carefully lift the foil (along with the weights) out of
the tart pan and bake the crust for 8 to 10 minutes longer, until it just
begins to turn golden brown in spots along the edge. Transfer the tart pan to a
wire rack and cool while you make the filling. (If you’ve made the pastry
hearts or flowers, prepare the eggwash by whisking together the egg and water
until smooth. Brush the eggwash onto the small shapes, sprinkle them with
sugar, and bake them at 375°F for about 7 minutes, until they are just
beginning to turn golden. Cool and set aside.) Reduce the oven temperature to
300°F. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Make
the filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. In a medium bowl, whisk
together the sugar and flour. Add the eggs and yolk and whisk until smooth.
Whisk in the melted butter, buttermilk, vanilla, lemon zest and lemon juice. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. Place the tart pan on a baking
sheet and carefully pour the filling into the tart shell (it will fill the
shell). Bake the tart for 50 to 60 minutes, until the filling is just set in
the center. Cool the tart on a wire rack. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Make
the topping:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. In a small saucepan, comebine 1
cup of the blueberries with the sugar. Place over low heat and cook, stirring
occasionally, until the berries release their juice and become saucy. Place the
berries and sauce in a fine-mesh strainer and set it over a bowl. Strain the
berries, pressing down on them to extract as much liquid as possible. Discard
the strained berries. Toss the remaining 1 2/3 cups berries in the blueberry
sauce. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">7. Spoon the saucy berries over
the cooled tart, spreading them evenly. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Garnish
the tart:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8. Garnish the whole tart with
the pastry shapes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<script src="https://cdn.printfriendly.com/printfriendly.js" type="text/javascript"></script>
Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-85950526219365591092016-01-24T18:24:00.000-05:002016-01-25T05:07:37.716-05:00Love-Struck Chocolate Cake with White Chocolate Coconut Filling<div class="separator" style="clear: both; text-align: center;">
</div>
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<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc3zjhLVl1i7haNFXtWGjM6NKR9h96PaXxqBqyHTp9DAnegdDph8PfrNnygvsyrJSCdzz4ljPKYSsxD5KlBCSRB2Q0GnLR5VYNVAkkzRDi-EP8AuDVAlc2mlbw5hVVmpWctajO3juk78t/s1600/HC6I9968edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsc3zjhLVl1i7haNFXtWGjM6NKR9h96PaXxqBqyHTp9DAnegdDph8PfrNnygvsyrJSCdzz4ljPKYSsxD5KlBCSRB2Q0GnLR5VYNVAkkzRDi-EP8AuDVAlc2mlbw5hVVmpWctajO3juk78t/s400/HC6I9968edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Valentine’s Day is almost upon us
and, as we know, one can never start planning too early for these Hallmark
holidays! So I decided to mark this particular holiday’s impending arrival with
one of my favorite cakes: Love-Struck Chocolate Cake with White Chocolate
Coconut Filling. The recipe is from my latest book, <i>Flavorful</i> </span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDJhQgv9rvXKr12MdjcBearE4uyCAuE2OJB8Ne3poXuWBUq-RNc0tYcCSWQG7mhOhxzAISOl-sh0ZGkQtSuSTVeEcJ5C0KH9lUmzVYbPw9fpeVT2fynNjqG04tgTERn_Y6u4Kq8feREL0/s1600/HC6I9955edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDJhQgv9rvXKr12MdjcBearE4uyCAuE2OJB8Ne3poXuWBUq-RNc0tYcCSWQG7mhOhxzAISOl-sh0ZGkQtSuSTVeEcJ5C0KH9lUmzVYbPw9fpeVT2fynNjqG04tgTERn_Y6u4Kq8feREL0/s400/HC6I9955edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">(Houghton Mifflin Harcourt, 2015), and it’s the best
Valentine’s Day dessert I can think of – two layers of moist, fudgy chocolate
cake filled with a white chocolate coconut whipped ganache and covered in a
dark chocolate glaze. (Make sure to prep the pan as directed, or you might just
end up with a broken heart, which would be </span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2PlOE3ifypirQXTPB8-vluALZeBYL0I64WNkYrBAEmOg_U-CTM1QQqX28ufTZyHI-9SHmvGSxYQnuYbHI5mmhlIXQr999fMkuaoacZ0cx-MxCMmf9YBecT0V_Kld7dy8iBheUOOi7xf5/s1600/HC6I9961edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe2PlOE3ifypirQXTPB8-vluALZeBYL0I64WNkYrBAEmOg_U-CTM1QQqX28ufTZyHI-9SHmvGSxYQnuYbHI5mmhlIXQr999fMkuaoacZ0cx-MxCMmf9YBecT0V_Kld7dy8iBheUOOi7xf5/s400/HC6I9961edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">terribly sad.) If you’re not a
coconut fan (as my own true love is not, though he did somehow manage to choke
down a slice of this particular cake in record time), simply leave it out. You
can substitute shaved chocolate or finely chopped nuts for the coconut as
garnish on the outside of the cake. Finally, please do use a good </span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMwpQ4O7Abn5hXyK0MG72WLI9Jwnf9VrlTGI9WC60Nsh50k6uDtX5JZEy66Hl2nTugIKO4SQrTobBOD1e03OOTYdCqP5n6h5tNoFUUXUHL9aqnmiPt6TUpGAexfIjker5Hnpq2QOInOjW/s1600/HC6I9991edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMwpQ4O7Abn5hXyK0MG72WLI9Jwnf9VrlTGI9WC60Nsh50k6uDtX5JZEy66Hl2nTugIKO4SQrTobBOD1e03OOTYdCqP5n6h5tNoFUUXUHL9aqnmiPt6TUpGAexfIjker5Hnpq2QOInOjW/s400/HC6I9991edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">quality white
chocolate for the filling—nothing worse than a cheap white chocolate, I say.
Green & Black’s, Lindt, Valrhona or Guittard are excellent brands, in my
book. Happy Valentine’s Day!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg3Pe3Dt4qUiQP1lYxRPAqtiau2uqYQI7bvz4rl8Plyy3rHnKV1r6cug7P2dEQ6NG6seqe0b4FYLSANv2aIlmKgkJnx0aEgeBSsggcaf6ZPvQSYphhIZy3tmze0lZyd0HBcwosvDFzFCy/s1600/HC6I9996edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg3Pe3Dt4qUiQP1lYxRPAqtiau2uqYQI7bvz4rl8Plyy3rHnKV1r6cug7P2dEQ6NG6seqe0b4FYLSANv2aIlmKgkJnx0aEgeBSsggcaf6ZPvQSYphhIZy3tmze0lZyd0HBcwosvDFzFCy/s400/HC6I9996edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;"></span></b><br />
<a name='more'></a><b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Love-Struck
Chocolate Cake with White Chocolate Coconut Filling<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Makes one 9-inch cake serving 8<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Devil’s
Food Cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 1/2 cups (198 g/7 oz) all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2/3 cup (74 g/2.6 oz) natural
(not Dutch-processed) cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¼ teaspoons (6 g/0.22 oz)
baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (2.5 g/0.09 oz) baking
soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (3.3 g/0.02 oz) salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¾ cups (350 g/12.3 oz)
granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¼ cup (56 g/2 oz) vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4 tablespoons (56 g/2 oz)
unsalted butter, melted and cooled<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g/0.14 oz) vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ¼ cups (360 g/12.7 oz) brewed
coffee, warm<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">White
Chocolate Coconut Whipped Ganache:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 ½ cups (348 g/12.3 oz) heavy
cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 cup (90 g/3.16 oz) unsweetened
desiccated coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 cup (170 g/6 oz) chopped
high-quality white chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Chocolate
Glaze:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1 cup (170 g/6 oz) finely chopped
bittersweet chocolate (62%)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">¾ cup (174 g/6.13 oz) heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons (60 g/2.1 oz) light
corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Garnish:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">½ cup (45 g/1.6 oz) unsweetened
desiccated coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Make
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">1. Position a rack in the center
of the oven and preheat the oven to 350</span><span style="font-family: "symbol"; font-size: 11.0pt; line-height: 150%;">°</span><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">F. Grease
the bottom and sides of two 9-inch heart-shaped (or round) cake pans with
shortening. Line the bottom of the pans with parchment paper, cut to fit, then
grease the paper. Dust the paper and sides of the pans with flour and tap out
the excess. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">2. In a medium bowl, sift
together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to
combine and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">3. In the bowl of an electric
mixer, using the whisk attachment, beat the eggs at medium speed. Gradually add
the sugar and beat at high speed until pale and fluffy, about 2 minutes. Reduce
the speed to medium and beat in the oil, melted butter and vanilla extract.
Reduce the speed to low and add the dry ingredients in three additions
alternating it with the coffee in two additions, beginning and ending with the
flour, and stopping to scrape down the sides of the bowl with a rubber spatula
as necessary. Mix just until blended. Remove the bowl from the mixer stand and
give the batter a few stirs with the spatula to make sure it’s completely
blended. Divide the batter between the pans and bake for 20 to 25 minutes,
until a toothpick inserted into the center of each cake comes out clean. Cool
the cakes in the pan on wire racks for 15 minutes. Unmold the cakes onto the
racks and cool completely. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Make
the ganache:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">4. In a small saucepan, combine
the heavy cream and coconut and bring to a gentle boil over medium-high heat.
Remove the pan from the heat, cover, and allow to infuse for 1 hour. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">5. Strain the cream (discard the
coconut) and measure it – you should have 1 cup. If you have too much or too
little, adjust the amount accordingly by adding or removing a little cream.
Return the strained cream to the saucepan. Place the chopped chocolate in the
bowl of an electric mixer. Place the cream over medium-high heat and bring to a
gentle boil. Pour the hot cream over the chocolate and let it stand for 30
seconds. Gently whisk the mixture until the chocolate is completely melted and
the mixture is smooth. Cover the bowl and refrigerate the ganache for at least
4 hours, until thickened. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Assemble
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">6. Place one of the cake layers right
side up on a cake plate. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">7. Place the bowl containing the
ganache in the mixer stand and, using the whisk attachment, whip at medium-high
speed until soft peaks form (do not overwhip the ganache or it may become
grainy). Spoon 1 cup of the whipped ganache onto the cake layer on the plate
and spread it into an even layer, up the cake edge. Place the second cake layer
on top, upside down. Spread the remaining ganache around the sides of the cake
in a smooth, thin layer to cover the gap between the layers. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Glaze
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">8. Place the chocolate in a
medium bowl. Place the cream and corn syrup in a small saucepan and bring to a
boil over medium heat, stirring occasionally. Pour the hot cream over the
chocolate and let it stand 1 minute, then stir until the chocolate is
completely melted and no bits of chocolate cling to the sides of the bowl, at
least 2 minutes. Let the glaze stand for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">9. Lightly spray a wire rack with
non-stick cooking spray. Remove the chilled cake from the refrigerator and
slide it from the cake plate onto the wire rack. Place the wire rack on top of
a baking sheet. Pour the glaze quickly and evenly over the chilled cake,
starting around the top edges to allow the glaze to evenly cover the sides,
then cover the center of the cake. Place the cake, still on the wire rack and baking
sheet, in the refrigerator to chill for 1 hour (let the glaze stay on the
baking sheet to chill, too). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">Garnish
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 150%;">10. Slip 3 strips of waxed paper
under the edge of each section of the cake. Using your hand, pat the coconut
all around the side of the cake. Sprinkle the top of the cake with the
remaining coconut. Remove the waxed paper. Transfer the remaining chilled glaze
into a pastry bag fitted with a plain 3/16-inch tip (Ateco #801). Pipe small
dots of the chilled chocolate glaze around the edge of the top of the cake. Refrigerate
the cake until ready to serve. Serve the cake near, but slightly cooler than,
room temperature. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-7140647118944982062016-01-09T13:54:00.004-05:002016-01-09T13:54:59.349-05:00Brown Sugar Buttermilk Pound Cake with Salted Caramel Nut Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNiHontFuTUmd37c7rRc-VEqrfYbCciOiANtAWyBJ7gyXlomUAyYNmDg94Gh3FEPreJdl2dlLjNbrC05tBbbHQyePXjDLD_SXbYSCK3TBannhHTfhgn9HrLLnT2zbnbumVk6JUx5NlNmF/s1600/HC6I9926+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNiHontFuTUmd37c7rRc-VEqrfYbCciOiANtAWyBJ7gyXlomUAyYNmDg94Gh3FEPreJdl2dlLjNbrC05tBbbHQyePXjDLD_SXbYSCK3TBannhHTfhgn9HrLLnT2zbnbumVk6JUx5NlNmF/s400/HC6I9926+edited.jpg" width="400" /></a></div>
<br />
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</div>
<br />
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</div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;">I haven’t posted in a while
(holiday frenzy and all), so I thought I’d start the new year off with a simple
recipe that’s one of my new favorites. I’m a sucker for anything caramel,
particularly salted caramel, as long as it’s the real deal. Can’t stand </span></div>
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<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fvatmEFULQRAp3iZcEbEmnesfZxZ_8k0v7i1FmgpM0A_zU4JdjrtC8J2yZg-AtHE-2RshgYBFUYPiB7WJcPchrKBD6aAHNaG1tw-P0GFdF2QfdIS6uDt5uZygQuEsebvlmKNPYILzL0j/s1600/HC6I9907+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fvatmEFULQRAp3iZcEbEmnesfZxZ_8k0v7i1FmgpM0A_zU4JdjrtC8J2yZg-AtHE-2RshgYBFUYPiB7WJcPchrKBD6aAHNaG1tw-P0GFdF2QfdIS6uDt5uZygQuEsebvlmKNPYILzL0j/s400/HC6I9907+edited.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;">fake-tasting caramel, and there’s no reason for it, as caramel is pretty darned
easy to make, as long as you’re paying attention to it as it cooks. So here it
is, my brown sugar pound cake, flavored with a splash of dark rum and baked in
the Nordic Ware </span></div>
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<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvlt_8Q0_nLNOhYVonicUgqB_19oUKE8Nw63C1lKbDad0yBD0aDTPDQwV-vxvfzFg57i51RKDqMA47aYXTG-63pU9v19HP1rKk3iL2Y0_ybbEMxoyUkTZBcTG0zukFCFo83zdtabhNxq-/s1600/HC6I9911+edited2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvlt_8Q0_nLNOhYVonicUgqB_19oUKE8Nw63C1lKbDad0yBD0aDTPDQwV-vxvfzFg57i51RKDqMA47aYXTG-63pU9v19HP1rKk3iL2Y0_ybbEMxoyUkTZBcTG0zukFCFo83zdtabhNxq-/s400/HC6I9911+edited2.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia, serif; font-size: 11pt; line-height: 150%;">Heritage Bundt pan (which is perfect for capturing pools of the
delicious caramel-nut topping). If you prefer, you can serve the caramel
topping as a sauce on the side with some nuts on top and a scoop of vanilla ice
cream or whipped cream. Possibly not in line with any of your New Year’s
resolutions, but, hey, you’re likely to break them as some point anyway, right?
Now’s as good a time as ever!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kym2yR9OGyTVBiqtbckwhz9XU9zsDWFVa-ffRMnbXSFRU1XlArkUXRGs4zlC4zHOx7xtLj2qcAqD8ADPFmNej1C2eiqsXcF3eQy-YN-xLxMKsTppHT2BScDo-bA3J0VgvOaMinTt-_qs/s1600/HC6I9943+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kym2yR9OGyTVBiqtbckwhz9XU9zsDWFVa-ffRMnbXSFRU1XlArkUXRGs4zlC4zHOx7xtLj2qcAqD8ADPFmNej1C2eiqsXcF3eQy-YN-xLxMKsTppHT2BScDo-bA3J0VgvOaMinTt-_qs/s400/HC6I9943+edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Brown
Sugar Buttermilk Pound Cake with Salted Caramel Nut Topping<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Makes one 10-inch cake, serving
10 to 12 <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Salted
Caramel Topping:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (200 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4 tablespoons (56 g) unsalted
butter, cut into 4 or 5 chunks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ cup (113 g) heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla extract <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Large pinch of salt (just over
1/16 teaspoon)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Pound
Cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 ½ cups (331 g) all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (2.5 g/0.08 oz) baking
soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ plus 1/8 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">17 ½ tablespoons (247 g) unsalted
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (200 g/7 oz) granulated
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup firmly packed (162 g) light
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla paste or
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup (181 g) buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons dark rum (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Garnish:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/3 cup slivered almonds, toasted<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the topping:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Half fill a cup with water and
place a pastry brush in it (this will be used for washing down the sides of the
pan to prevent crystallization). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. In a clean, heavy-bottomed
2-quart saucepan, stir together the sugar and water. Place the saucepan over
medium-high heat and cook, occasionally washing down the sides of the pan to
wash away sugar crystals, until the mixture starts to color around the edges.
Gently swirl the pan to ensure that the sugar caramelizes evenly. Continue to
cook until the sugar turns a medium amber color. Immediately remove the pan
from the heat and very slowly and carefully add the cream (the mixture will
bubble up furiously), stirring with a wooden spatula or spoon until smooth. If
there are any hardened bits of caramel sticking to the bottom of the pan, place
the pan over medium-low heat and stir until they are dissolved. Add the butter
pieces and stir occasionally until melted. Stir in the vanilla extract and
salt. Transfer to a glass measure, and let stand (without stirring), until
thickened (about 1 ½ hours). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. Preheat the oven to 325°F. Butter
and flour a 10-inch (12-cup) Bundt pan (I used the Nordic Ware Heritage pan). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4. In a medium bowl, sift
together the flour, baking soda and salt. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5. In the bowl of an electric
mixer fitted with the paddle attachment, beat the butter at medium-high speed
until creamy, about 1 minute. Gradually add both the sugars and beat at high
speed until light, about 3 minutes. Reduce the speed to medium-low and add the
eggs one at a time, mixing well after each addition and scraping down the sides
of the bowl with a rubber spatula as necessary. Add the vanilla and mix until
blended. Reduce the speed to low and add the dry ingredients in three
additions, alternating them with the buttermilk and rum in two additions and
mixing just until blended. Scrape the batter into the prepared pan and smooth the
top. Bake the cake for 65 to 70 minutes, or until the cake is golden and a
toothpick inserted into the center of the cake comes out clean. Cool the cake
in the pan for 15 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">6. Invert the cake onto a wire
rack and remove the pan. Cool completely. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Finish
the cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">7. Transfer the cooled cake to a
serving plate or cake stand. Stir the caramel once or twice and slowly pour it
over the top of the cake, letting it pool a bit in the center. Sprinkle the
almonds on top of the caramel. Serve the cake at room temperature. Store under
a cake dome at room temperature for up to 4 days. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-4075608308687494822015-11-10T12:04:00.000-05:002015-11-10T12:04:34.098-05:00Pumpkin Cake with White Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPezFJumC4CdMe3nv-2Ecl3OLwbfl2KO-OLvBGck4heOBTxHOQechBbxfdim2GZdEa5nudNc2leBkfObLt0WGWRCIAhXhY8KOxKjRrxsHyQBmOm933CCL63M16bD7q0nQV4B2w6gTUrcb/s1600/edited+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPezFJumC4CdMe3nv-2Ecl3OLwbfl2KO-OLvBGck4heOBTxHOQechBbxfdim2GZdEa5nudNc2leBkfObLt0WGWRCIAhXhY8KOxKjRrxsHyQBmOm933CCL63M16bD7q0nQV4B2w6gTUrcb/s400/edited+2.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">I always have some canned pumpkin
puree on hand, partially because I have an irrational fear of not being able to
get hold of any around Thanksgiving. Visions of empty supermarket shelves
plague me. Well, this year my fears have been justified: the press has
announced the Great Pumpkin Shortage of 2015, with pumpkin crops </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">down by about
half and making the supply of canned pumpkin for Thanksgiving tight. So, make
sure you buy a few cans next time you’re at the store – Thanksgiving is just
not the same without pumpkin pie, after all. And there are other great uses for
it, as in this moist pumpkin cake. It’s a casual sort of cake, great for lunch,
brunch, </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">snacking or bringing to a friend’s house. I top it with a creamy White
Chocolate Cream Cheese Frosting, and a sprinkling of candied walnuts. Serve the
cake right from the pan, at room temperature. <o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Pumpkin
Cake with White Chocolate Cream Cheese Frosting<o:p></o:p></b><br />
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Makes 9 servings<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Pumpkin
Walnut Cake:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 3/4 cups (7 oz/200 g) cake flour<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3/4 teaspoon ground ginger<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/4 teaspoon ground nutmeg<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3/4 cup (5.3 oz/150 g) granulated
sugar<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3/4 cup (5.7 oz/163 g) firmly
packed light brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 cup (120 ml) flavorless
vegetable oil (such as safflower oil)<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (240 ml) pumpkin puree<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/3 cup (80 ml) whole milk<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3/4 cup (2.6 oz/75 g) walnuts,
coarsely chopped, toasted<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Candied
Walnuts:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 cup (50 g/1.76 oz) pecans or
walnuts, coarsely chopped<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g/0.14 oz) vanilla
extract<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 teaspoons (8 g/0.3 oz)
granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Pinch of fine sea salt<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">White
Chocolate Cream Cheese Frosting:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 ounces good quality white
chocolate, chopped<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">8 ounces cream cheese, at room
temperature<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons unsalted butter,
softened<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon lemon juice<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup plus 1 tablespoon (104 g) confectioners’
sugar <o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the cake:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Position a rack in the center
of the oven and preheat the oven to 350</span><span style="font-family: Symbol; font-size: 11.0pt; line-height: 150%; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Symbol;">°</span><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">F. Grease
the bottom and sides of a 9-inch square baking pan very well. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. In a medium bowl, sift
together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to
combine well and set aside. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. In the bowl of an electric
mixer, using the whisk attachment, beat the eggs with both sugars at medium
speed until pale, about 2 minutes. Add the oil, pumpkin puree, milk, and
vanilla extract and mix until blended. Add the flour mixture at low speed in
three additions, mixing just until blended. Remove the bowl from the mixer
stand and stir in the walnuts. Pour the batter into the prepared pan and smooth
the top. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4. Bake the cake for 30 to 35
minutes, until a cake tester inserted into the center of the cake comes out clean.
Cool the cake completely in the pan, set on a wire rack. <o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the candied nuts:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5. Place the pecans or walnuts in
a small bowl and toss well with the vanilla, sugar and salt. Scatter the nuts
on a baking sheet and bake for 9 to 12 minutes, tossing them once during
baking, until they are lightly browned and fragrant. Set aside to cool. <o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the frosting:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">6. Melt the white chocolate in
the top of a double boiler over barely simmering water, stirring frequently.
Remove the pan from the heat and separate the top of the double boiler from the
bottom. Set aside to cool slightly.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">7. In the bowl of an electric
mixer, using the paddle attachment, beat the cream cheese and butter at medium
speed until smooth and creamy, about 1 minute. Add the melted white chocolate
and mix until blended. Add the lemon juice, vanilla extract, and confectioners’
sugar and mix until blended. Increase the speed to high and beat until smooth
and creamy, about 1 minute. Use the frosting immediately, as it will begin to
harden quickly.<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Frost
the cake:<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">8. Spread the top of the cooled
cake with the frosting using a small metal spatula. Sprinkle the candied nuts
on top. Serve squares of the cake from the pan. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-15326197183935451802015-10-25T16:27:00.000-04:002015-10-25T16:27:21.980-04:00Theo Chocolate's Gooey Double-Chocolate Mocha Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">I’ve been a fan of Theo, the
Seattle bean-to-bar chocolate maker, since they opened their doors in 2006.
Theo is one of the only companies in the country making chocolate from organic,
fair-trade cocoa that it sources itself. Naturally, I was excited when I heard they had
a new cookbook out. <i>Theo Chocolate:
Recipes & </i></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><i>Sweet Secrets from Seattle’s Favorite Chocolate Maker</i> by
Debra Music and Joe Whinney, co-founders of Theo (Sasquatch Books, 2015;
$24.95), includes sweet and savory recipes for cooking with chocolate at home,
along with the fascinating story of how Theo came to be (you’ll have to get the
book to find out – no spoilers here!). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDxeR1QHWGGWRv6WXc7QYyBAma12eYc-59RM_0t3sMnIOX2_4Cd7OdGg_qk3_wrLNjkcTXaaUhfGmypojDU-MqCAe1-iPO0AOgKEItl5b1BwRoBIZqw49ZCpNP6H2yDvdwXl6WdkOmgNe/s1600/chopped+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDxeR1QHWGGWRv6WXc7QYyBAma12eYc-59RM_0t3sMnIOX2_4Cd7OdGg_qk3_wrLNjkcTXaaUhfGmypojDU-MqCAe1-iPO0AOgKEItl5b1BwRoBIZqw49ZCpNP6H2yDvdwXl6WdkOmgNe/s400/chopped+chocolate.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR8B2Y8m4UJkKInf0Q8_d9Lo4UvtSfrRiIHvByjFDnT4ehvf9UyYgdfI5TKDwJY5hsm-BGVWaiV4Jke4GM8dKNkgTGnoMeaTaWps0J2uEc7yJEf1pIwdFn47JYQDh8RdaUmNXlEAhPyY2/s1600/batter+with+nuts+and+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR8B2Y8m4UJkKInf0Q8_d9Lo4UvtSfrRiIHvByjFDnT4ehvf9UyYgdfI5TKDwJY5hsm-BGVWaiV4Jke4GM8dKNkgTGnoMeaTaWps0J2uEc7yJEf1pIwdFn47JYQDh8RdaUmNXlEAhPyY2/s400/batter+with+nuts+and+chocolate.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Theo has also just launched a new line
of organic, soy-free baking bars, so you can experience the recipes in this
book with the correct chocolate. I chose an ooey-gooey chocolate cookie to try
out from the book, and it’s a keeper that may just be added to my holiday
cookie tray (hey, the competition is stiff!). I used a 70% </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFs6aivVC2UhHKw4ppiM5xabjpuYI4F7q8WSrVXflxtvmbWY17GwcRKBYr5VwX0PxT0bdyZ7FF_qP7pp15UPGhGZYbWSfOKZcbnmEjOUzcZdZYa02bKHIRdRBryDNZfuZFhGun0DevMhC/s1600/cookies+on+sheet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFs6aivVC2UhHKw4ppiM5xabjpuYI4F7q8WSrVXflxtvmbWY17GwcRKBYr5VwX0PxT0bdyZ7FF_qP7pp15UPGhGZYbWSfOKZcbnmEjOUzcZdZYa02bKHIRdRBryDNZfuZFhGun0DevMhC/s400/cookies+on+sheet.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuyRzUEL0VH-_XunEwZRssptSm99f2333YJokjMAtlvA7TKUZhFW7rELtX6cIkWLKsQMm2oAgOEWpxIFSu3oufjpOi6Lyzbi2jYYuIz1Mv6RC1DXR-q6udPvikPeMriKh_mapdEAWny1Y/s1600/Theo+cookies+on+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuyRzUEL0VH-_XunEwZRssptSm99f2333YJokjMAtlvA7TKUZhFW7rELtX6cIkWLKsQMm2oAgOEWpxIFSu3oufjpOi6Lyzbi2jYYuIz1Mv6RC1DXR-q6udPvikPeMriKh_mapdEAWny1Y/s400/Theo+cookies+on+tray.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">chocolate, as
directed, but it’s not Theo brand chocolate. The cookies still turned out wonderfully,
all melty and ultra-chocolatey, but I am eager to try the new Theo baking bars. It’s certainly worth checking out the Theo website to
see the amazing line of chocolates from this smart and responsible company. www.theochocolate.com<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Gooey
Double-Chocolate Mocha Cookies<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Recipe from<i> Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite
Chocolate Maker</i> by Debra Music and Joe Whinney (Sasquatch Books, 2015;
$24.95)<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Makes about 2 dozen cookies<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">10 ounces (283 grams) 70% dark
chocolate, chopped, divided<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4 tablespoons unsalted butter,
cut into tablespoons<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/3 cup (44 grams) all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼ teaspoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 tablespoon finely ground Fair
Trade coffee beans<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 eggs, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾ cup (150 grams) granulated
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup chopped walnuts, toasted<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Preheat oven to 350°F. Line 2
baking sheets with parchment paper and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. Melt 7 ounces of the chocolate
with the butter in a double boiler and set aside to cool slightly. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. Sift the flour, salt and
baking powder together in a small bowl, stir in the coffee, and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4. In the bowl of a stand mixer
fitted with the whisk attachment, whip the eggs and sugar together on medium
speed until very thick and pale, 3 to 4 minutes. Add the vanilla and mix well.
Fold in the cooled chocolate mixture, then the dry ingredients, and finally the
remaining 3 ounces chopped chocolate and the walnuts. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5. Use 2 spoons or a small cookie
scoop to drop rounded tablespoons of batter 2 inches apart on the prepared
baking sheets. Bake the cookies, one sheet at a time, until they’re puffed,
shiny and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking
sheet – they will be very fragile. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-8656274913828972152015-10-03T17:39:00.000-04:002015-10-03T17:39:56.837-04:00Chocolate Almond Coconut Bars from Flavorful<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlFxguFboUNZ72zuJwJ3Fp-vbRkQpLpKd7xlo3ZuGUD-X13ntqp2fbKFYdGibq-OV5EhlvL3O8bFMw_GnHF6MzOeu3w7AucdHghqlrzcm_jiLKTOaqXT0jQaBxrnLZ5Ykr5lwtE5Xpsoe/s1600/2015-10-02+14.27.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlFxguFboUNZ72zuJwJ3Fp-vbRkQpLpKd7xlo3ZuGUD-X13ntqp2fbKFYdGibq-OV5EhlvL3O8bFMw_GnHF6MzOeu3w7AucdHghqlrzcm_jiLKTOaqXT0jQaBxrnLZ5Ykr5lwtE5Xpsoe/s400/2015-10-02+14.27.48.jpg" width="400" /></a></div>
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</div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">In my new book <i>Flavorful</i>, I wanted to present a
collection of recipes in the most popular flavors – the ones that diners go for
first on the dessert menu. Nothing too sophisticated or avant garde, just
desserts in flavors that people love and return to</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM8nPW3zEngLDrHI7p7V9BLbMOIPfL6bdkL7mNue5e6wV414B0tU4tp59QAcCDmbExCzToBi2JtMxdVKsfALwjeS5tTauepXwMFo0mAoMgyXIid2fQPejkk3mz8gPO-XPGqJ87zzUnGYg/s1600/Chocolate+Almond+Coconut+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjM8nPW3zEngLDrHI7p7V9BLbMOIPfL6bdkL7mNue5e6wV414B0tU4tp59QAcCDmbExCzToBi2JtMxdVKsfALwjeS5tTauepXwMFo0mAoMgyXIid2fQPejkk3mz8gPO-XPGqJ87zzUnGYg/s400/Chocolate+Almond+Coconut+Bars.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">time and again. Chocolate is
certainly one of the most popular flavors, and it may just be <i>numero uno</i> on the list. I know it is on
mine. Inspired by the Almond Joy Candy bar, these indulgent brownies come from
the Chocolate chapter of <i>Flavorful</i>. </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhacaK4TsnCoOYZnh0z8uo27abnP8Hpce-VF7DRlum7Nwx8ezhRoVF-xyN5Lmfj3bW9ucTWwVbGDUyLjIsDJ9gJPMwpezWSu2cv3hTq4oKgBj4yO7813XPfX2SNCio7sRr0A5DI78HDpCa/s1600/2015-10-02+12.01.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhacaK4TsnCoOYZnh0z8uo27abnP8Hpce-VF7DRlum7Nwx8ezhRoVF-xyN5Lmfj3bW9ucTWwVbGDUyLjIsDJ9gJPMwpezWSu2cv3hTq4oKgBj4yO7813XPfX2SNCio7sRr0A5DI78HDpCa/s400/2015-10-02+12.01.49.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">The fudgy brownie base is topped with a sticky coconut layer into which whole
toasted almonds are embedded, arranged so that each portion gets an almond. The
filling is then covered with a half dark, half milk chocolate glaze. If you
love the magic combination of chocolate and coconut, these brownies are for
you. Enjoy them at room temperature or chilled, as you prefer. They also freeze
nicely, provided you wrap them well first. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtJYOSOyF9UUWjvJxyZp0I-I8udcXmKjHGFVTUW3xyR44RX6r0NaN1_2qBg_uNk4MIpMuSqS5UjrQX2ZVxUUt1BBI35hvPJnGfM3pTlLm9INBpab-x9ixo6Wv7sqHx_z52lRfH8X0E4Kt/s1600/2015-10-02+13.44.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtJYOSOyF9UUWjvJxyZp0I-I8udcXmKjHGFVTUW3xyR44RX6r0NaN1_2qBg_uNk4MIpMuSqS5UjrQX2ZVxUUt1BBI35hvPJnGfM3pTlLm9INBpab-x9ixo6Wv7sqHx_z52lRfH8X0E4Kt/s400/2015-10-02+13.44.41.jpg" width="400" /></a></div>
<br />
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<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Chocolate
Almond Coconut Bars<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Makes 16 bars<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Chocolate
Almond Brownie layer:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4 ounces/113 g bittersweet
chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">8 tablespoons (113 g/4 oz)
unsalted butter, cut into tablespoons<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 cup (200 g/7 oz) granulated
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 cup (66 g/2.3 oz) all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ teaspoon (2 g/0.07 oz) vanilla
extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/2 cup (60 g/2.1 oz) blanched whole
almonds, toasted and coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Coconut
Almond Layer:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1 ½ cups (120 g/4.2 oz)
unsweetened grated coconut<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/3 cup (108 g/3.8 oz) light corn
syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">16 whole blanched almonds,
toasted<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Milk
Chocolate Glaze:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 ounces (57 g) high quality milk
chocolate, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 ounces (57 g) high quality
semisweet chocolate (61 or 62% cacao solids), coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½ cup (116 g/4 oz) heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2 tablespoons (41 g/1.4 oz) light
corn syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the brownies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1. Preheat the oven to 325°F. Line
a 9-inch square baking pan with aluminum foil, letting the foil overhang two opposite
edges by at least 2 inches. Spray the foil with non-stick cooking spray. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2. Place the chocolate and butter
in the top of a double boiler over barely simmering water and heat, stirring
occasionally, until the mixture is completely melted and smooth. Remove the top
part of the double boiler from the bottom and allow the mixture to cool for 10
minutes, until just warm. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3. In a medium bowl, whisk
together the eggs and sugar until blended. Whisk in the cooled chocolate-butter
mixture. Using a rubber spatula, stir in the flour well until blended. Stir in
the vanilla extract and almonds. Scrape the batter into the prepared pan and
bake for 35 to 40 minutes, until the brownies begin to crack on top (a
toothpick inserted into the brownies will come out with moist crumbs clinging
to it). Set the pan on a wire rack and cool completely. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4. Once cool, refrigerate the
brownies until chilled, at least 2 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Make
the Coconut Almond Layer:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">5. Place the coconut in the bowl
of a food processor and pulse until finely chopped. Add the corn syrup and
pulse until the coconut is evenly moistened. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">6. Remove the brownies from the
refrigerator and, using the foil ends as handles, lift them out of the pan.
Invert the brownies onto a cutting board and peel off the foil. Reinvert the
brownies so they are right side up. Using a long, serrated knife, trim off
about 1/8-inch from each edge of the brownie square. Using a metal spatula, spread
the coconut mixture over the brownies in an even layer. Go over the coconut
again with the spatula, make the layer as flat and even as possible. Arrange
the almonds, evenly spaced in rows of four-by-four, on top of the coconut,
pressing down on them to make them stick.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Glaze
the brownies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">7. Place the milk and semisweet
chocolates in the bowl of a food processor and process just until finely
chopped. Transfer the chocolate to a medium bowl and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">8. In a small saucepan, bring the
cream and corn syrup to a gentle boil over medium-high heat. Pour the hot cream
over the chocolate and gently whisk until the chocolate is melted and the glaze
is smooth. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">9. Place the brownies on a cake
rack set on top of a foil-lined baking sheet. Slowly pour the glaze over the
brownies, covering the top completely and allowing it to spill over to cover the
sides. Tip the brownies up on one side to let any excess glaze that is pooling
in the center slide off. The almonds should be covered with a light coating of
glaze, but you should still be able to see them all. Refrigerate the brownies
until the glaze is set, at least 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">10. Cut the brownies into 16
squares. Each square should have an almond on top. Serve the brownies at room
temperature or chilled, as you prefer. Store the squares in an airtight
container in the refrigerator for up to 5 days. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-55268678450680765342015-09-13T16:00:00.003-04:002015-09-13T16:00:41.994-04:00Donald Wressell's Sinful Chocolate Pound Cake<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgSek4vD3PF30JpqVQiH3jpNAqrvFC0qQfRoRRWbk6SXmuiu8e-WedfFrKSFHsev_jLhD0TQZI6Rg_wbZX2_t4REgN6NlPuYBK0UrqHtggYcGe3XbomXF8nrB7ARAk819TqcxLjlVWZ6H/s1600/HC6I9717edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgSek4vD3PF30JpqVQiH3jpNAqrvFC0qQfRoRRWbk6SXmuiu8e-WedfFrKSFHsev_jLhD0TQZI6Rg_wbZX2_t4REgN6NlPuYBK0UrqHtggYcGe3XbomXF8nrB7ARAk819TqcxLjlVWZ6H/s400/HC6I9717edited.jpg" width="400" /></a></div>
<br />
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</div>
<br />
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</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Guittard
is one of my favorite chocolates, and probably the one I use the most for
baking and dessert making. I’ve used it for a long time, and over the years
have gotten to know the Guittard family and the wonderful folks who work for
them. One of these fine people is the great pastry chef Donald Wressell, who was
running the </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzUawZfEM_ONnSzuBV9q-6Q7FD6AmhsAlj8ITLCgm3zkl6JItY_omy7l5cmVhH9ptJBCiz62eceSyJm9X8HlY2jXEcJSSW4nTliebGgXxsV94l6ndyJXw8ac431vj1acfC9Dc2OkhAHU0/s1600/HC6I9727edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzUawZfEM_ONnSzuBV9q-6Q7FD6AmhsAlj8ITLCgm3zkl6JItY_omy7l5cmVhH9ptJBCiz62eceSyJm9X8HlY2jXEcJSSW4nTliebGgXxsV94l6ndyJXw8ac431vj1acfC9Dc2OkhAHU0/s400/HC6I9727edited.jpg" width="400" /></a></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">pastry kitchen at the Four Seasons Hotel in Beverly Hills when we
first met. Donald is one of the calmest and nicest people in the business –
there is nothing he won’t do for a friend or colleague – and he is also one of
the most talented, particularly when working with chocolate. Donald is Guittard’s
resident Executive Pastry Chef </span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkW_bc1STeg4dsYIPcvVdXZCyxLi-G7egfbDvZtukEZLqFv0XoZpYXinWwkh9bb0Wa5oqjCUr0FtKcyMRVJrb9lhAjSxMIwQDdDxXP3INOxbw-ccIpV2XbsOANOhkqkhBXXmHJvkcdmox/s1600/HC6I9731edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkW_bc1STeg4dsYIPcvVdXZCyxLi-G7egfbDvZtukEZLqFv0XoZpYXinWwkh9bb0Wa5oqjCUr0FtKcyMRVJrb9lhAjSxMIwQDdDxXP3INOxbw-ccIpV2XbsOANOhkqkhBXXmHJvkcdmox/s400/HC6I9731edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">and has contributed a whole chapter of recipes
in the newly released <i>Guittard Chocolate
Cookbook</i> (Chronicle Books, 2015; $25). There are several of his recipes I
am eager to try, particularly his chocolate layer cake (Grandma’s Chocolate
Cake), but I started with the simple Sinful Chocolate Pound Cake. It’s a moist,
buttermilk pound cake that has lots of grated extra-bitter chocolate folded
into its batter right before baking, a trick that makes it ultra-chocolatey and
extra moist. Make sure to seek out Guittard chocolate and cocoa for this cake,
it will make all the difference in the world. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7wb0uPYLr3dHUuN-vNR2AMdPoh6c7d9YbRq7FRA0Sz7eV61lznT0j6QTNIagvpUs9sgl2URFLp7ZBim10x7W8sd7rjKf3YVg4DRGYdWxfay3ZFChjRYqZnMsgaGSYIfeOAh5HRXkisNL/s1600/HC6I9736edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7wb0uPYLr3dHUuN-vNR2AMdPoh6c7d9YbRq7FRA0Sz7eV61lznT0j6QTNIagvpUs9sgl2URFLp7ZBim10x7W8sd7rjKf3YVg4DRGYdWxfay3ZFChjRYqZnMsgaGSYIfeOAh5HRXkisNL/s400/HC6I9736edited.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Sinful Chocolate Pound Cake<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">From
the <i>Guittard Chocolate Cookbook</i>
(Chronicle Books, 2015; $25)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Crumble:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½
cup (110 g) unsalted butter, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2/3
cup (150 g) Demerara sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¾
cup (90 g) cake flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1
cup (110 g) hazelnuts, toasted and skinned*<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼
cup (20 g) Guittard Cocoa Rouge (Dutch-processed cocoa powder)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">¼
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½
teaspoon ground cinnamon (preferably Saigon cinnamon)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">Cake:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1
¼ cups (150 g) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1/3
cup (35 g) Guittard Cocoa Rouge (Dutch-processed cocoa powder)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1
½ teaspoons salt*<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½
teaspoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2
teaspoons powdered instant coffee<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">7
tablespoons (100 g) unsalted butter, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1
1/2 cups (300 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3
large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2
tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1
teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">½
cup plus 1 tablespoon (135 ml) full-fat buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2
ounces (55 g) Guittard Nocturne Extra Dark Chocolate Bar (91% cacao)*<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><b>To
make the crumble:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">1.
Using a food processor, pulse the butter, Demerara sugar, cake flour,
hazelnuts, cocoa powder, baking soda, salt, and cinnamon until all the
ingredients come together to form a paste. Transfer the crumble to an airtight
container and refrigerate for at least 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><b>To
make the cake:</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">2.
Preheat the oven to 350°F. Line two 9-by-5-inch loaf pans with parchment paper
along the bottom and up the long sides so that extra parchment paper extends about
2 inches beyond the sides of the pan. (I used three 6 ½-by-3 ½-inch decorative paper
loaf pans instead.)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">3.
In a large bowl, sift together the all-purpose flour, cocoa powder, salt,
baking powder, and coffee. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">4.
In the bowl of a stand mixer, beat together the butter and sugar at high speed
until light and fluffy, about 3 minutes. At medium speed beat in the eggs, one
at a time, scraping down the sides of the bowl as necessary. Add the water and
vanilla and mix until smooth. Reduce the speed to low and add the flour mixture
in three additions, alternating it with the buttermilk in two additions and
mixing until smooth. Scrape the batter into the prepared pans, dividing it
evenly. Crumble the crumble in pieces over the tops of the cakes, dividing it
evenly. Bake the cakes for 45 to 55 minutes* (baking time will depend on the
size of the pans), until a toothpick inserted into the center of each cake
comes out clean. Cool the cakes in the pans set on a wire rack for 20 minutes.
Unmold the cakes and cool on the wire rack completely. Store tightly wrapped in
plastic at room temperature for up to 5 days. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;"><i>*Recipe
Notes: </i><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">I
used toasted pecans instead of hazelnuts, and they were great. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">I
cut down on the salt in the cake and used 1 ¼ teaspoons instead of 1 ½. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">I
think you could use a 70% cacao chocolate here; just cut back on the sugar in
the cake to 1 1/3 cups to compensate. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 11.0pt; line-height: 150%;">The
baking time in the original recipe is 30 to 35 minutes, but I found it took
quite a bit longer. It’s possible the recipe was tested in a convection oven,
which would make a big difference. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-48858970717520060132015-08-29T12:44:00.000-04:002015-08-29T12:44:01.044-04:00Buttermilk Peach Coffee Cake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vlwlr-zkBOEs0iLCi23q-AAI3OMbZh-6jDrn-ONTK9eKaUlCvetDy8MYyC5j_3UeZD307hLpwqp8l6blgfqKfGaoRa2W4Fzx_Xy2etKg1zwJeEscYf02QZ0HM8c2vUGemSY2KnLxwslw/s1600/HC6I9693edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vlwlr-zkBOEs0iLCi23q-AAI3OMbZh-6jDrn-ONTK9eKaUlCvetDy8MYyC5j_3UeZD307hLpwqp8l6blgfqKfGaoRa2W4Fzx_Xy2etKg1zwJeEscYf02QZ0HM8c2vUGemSY2KnLxwslw/s400/HC6I9693edited.jpg" width="400" /></a></div>
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A lovely woman from Philadelphia emailed me the other day to
tell me she had made the Buttermilk Peach Coffee Cake from <i>The Cake Book</i> and loved it so much that she was determined to make
every recipe in the book. I told her to keep me posted on her </div>
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progress—I hope her
family likes cake! <o:p></o:p></div>
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Inspired by
my new friend in the City of Brotherly Love and the bounty of peaches that are
now in season, I decided to make the very same coffee cake the other day, and it was
as wonderful as I remember it to be. The cake has a tender </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbKV3lglJY6sbKtqfpk5gkuzDQXOSd1LyAB9Mk4fCyeW42qJ_Oz8emqv2C2CBnLdEUxqVz-xrovLLCaAPOxPWJyT0jzle79uYH77D9PBfyXXXk7MAY9uVLT3g_SVkE3vVjfPfIgk3ZtRp/s1600/HC6I9699+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbKV3lglJY6sbKtqfpk5gkuzDQXOSd1LyAB9Mk4fCyeW42qJ_Oz8emqv2C2CBnLdEUxqVz-xrovLLCaAPOxPWJyT0jzle79uYH77D9PBfyXXXk7MAY9uVLT3g_SVkE3vVjfPfIgk3ZtRp/s400/HC6I9699+edited.jpg" width="400" /></a></div>
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crumb (thanks to the
buttermilk) and a filling of juicy peaches and crumbly nut streusel. There’s
streusel on top, too, along with a drizzle of sweet white glaze. It’s an easy cake
to make – no need even to peel the peaches, just slice them thinly and layer
them over the batter. I won’t guarantee that you will be inspired enough to
make the rest of the cakes in The Cake Book, but do let me know if you are! I’ll
send you a prize of some sort (maybe).</div>
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<b>Buttermilk Peach
Coffee Cake<o:p></o:p></b></div>
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From <i>The Cake Book</i>
by Tish Boyle (Wiley, 2006) <o:p></o:p></div>
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Makes one 9-inch cake, serving 10<o:p></o:p></div>
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Storage: at room temperature, covered with foil up to 2
days; refrigerated, up to 5 days<o:p></o:p></div>
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<b>Crumb Topping and
Filling:<o:p></o:p></b></div>
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1 cup (4.3 oz/121 g) all-purpose flour<o:p></o:p></div>
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1/2 cup (3.8 oz/108 g) firmly packed light brown sugar<o:p></o:p></div>
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1 teaspoon ground cinnamon<o:p></o:p></div>
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1/8 teaspoon salt<o:p></o:p></div>
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2/3 cup (2 oz/57 g) slivered almonds, toasted<o:p></o:p></div>
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7 tablespoons (3.5 oz/100 g) unsalted butter, melted<o:p></o:p></div>
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<b>Buttermilk Peach
Cake:<o:p></o:p></b></div>
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2 cups (8.5 oz/242 g) all-purpose flour<o:p></o:p></div>
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1/2 teaspoon baking powder<o:p></o:p></div>
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1/2 teaspoon baking soda<o:p></o:p></div>
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1/4 teaspoon salt<o:p></o:p></div>
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12 tablespoons (1 1/2 sticks/6 oz/170 g) unsalted butter,
softened<o:p></o:p></div>
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1 1/4 cups (8.8 oz/250 g) granulated sugar<o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
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1 large egg yolk<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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1/4 teaspoon almond extract<o:p></o:p></div>
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3/4 cup (180 ml) buttermilk<o:p></o:p></div>
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1 heaping cup fresh or frozen peach slices, sliced 1/4-inch
thick (though frozen peach slices are peeled, it’s ok to leave the skin on
fresh peaches; if using frozen peach slices, slice them to 1/4-inch thickness
while frozen or slightly thawed)<o:p></o:p></div>
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<b>White Drizzle Glaze: <o:p></o:p></b></div>
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1/2 cup (2 oz/57 g) confectioners’ sugar<o:p></o:p></div>
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2 tablespoons heavy cream, plus more if needed<o:p></o:p></div>
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1/4 teaspoon vanilla extract<o:p></o:p></div>
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1. Position a rack in the center of the oven and preheat the
oven to 350<span style="font-family: Symbol; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Symbol;">°</span>F.
Grease the bottom and sides of a 9-inch springform pan. Dust the pan with flour
and set aside. <o:p></o:p></div>
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<b>Make the Crumb
Topping and Filling:<o:p></o:p></b></div>
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2. In a medium bowl, stir together the flour, sugar,
cinnamon, salt, and almonds until well blended.
Add the melted butter and mix with a fork, stirring until the butter is
absorbed and the dry ingredients are uniformly moistened. Set aside the crumb
mixture.<o:p></o:p></div>
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<b>Make the cake:<o:p></o:p></b></div>
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3. In a medium bowl, stir together the flour, baking powder,
baking soda, and salt with a whisk until well-blended; set aside.<span style="line-height: 150%; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div>
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4. In the bowl of an electric mixer, using the paddle
attachment, beat together the butter and granulated sugar at medium speed for 4
to 5 minutes, or until light and fluffy. Beat in the eggs and the egg yolk, one
at a time, beating well after each addition and stopping to scrape down the
sides of the bowl as necessary. Beat in the vanilla and almond extract. On low speed, beat in the flour mixture in 3
additions alternately with the buttermilk in 2 additions. <o:p></o:p></div>
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5. Scrape half of the batter into the prepared pan and
smooth the top with a small, offset metal spatula. Sprinkle half of the crumb
topping evenly over the batter, breaking up any large lumps with your fingers. Arrange
a circle of the peach slices, overlapping them slightly, around the outer edge
of the pan, on top of the crumb filling. Arrange another circle of wedges in
the center. Spoon the remaining batter over the filling and smooth it into an
even layer, covering the filling. Sprinkle the remaining crumb mixture on top
of the cake. <o:p></o:p></div>
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6. Bake the cake for 50 to 60 minutes, until a toothpick
inserted into the center of the cake comes out clean. (Cover the cake with foil
during the last 15 minutes of baking if it is getting too brown.) Cool the cake
in the pan, set on a wire rack, for 20 minutes. <o:p></o:p></div>
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7. Remove the sides of the pan and cool the cake completely
before drizzling with glaze.<o:p></o:p></div>
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<b>Make the glaze and
glaze the cake:<o:p></o:p></b></div>
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8. Using a rubber spatula, stir together all the ingredients
in a small bowl. Stir vigorously until the glaze is completely smooth.<o:p></o:p></div>
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9. Scrape the glaze into a parchment paper cone or small
sealable plastic bag (seal the bag and snip a tiny hole in one of the bottom
corners). Drizzle glaze onto cake and let set for 10 minutes before serving. <o:p></o:p></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-3220134634392998202015-07-25T15:21:00.001-04:002015-07-25T15:25:36.252-04:00Blueberry Cornmeal Scones from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI6Pf1Xu7QBlvD72rbQYOGWf3m9JOqmiQuMYc_J174__rTm5AVVcxzr1RK3uKPXRUm0aiIBZnhLCafeWckZYt8iFMnCETr9WxcIIaYGK073vdkkuGHT8DJEPbJrJSIoFNFN-cbELcPvd1/s1600/Blueberry+Cornmeal+Scones+033edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVI6Pf1Xu7QBlvD72rbQYOGWf3m9JOqmiQuMYc_J174__rTm5AVVcxzr1RK3uKPXRUm0aiIBZnhLCafeWckZYt8iFMnCETr9WxcIIaYGK073vdkkuGHT8DJEPbJrJSIoFNFN-cbELcPvd1/s400/Blueberry+Cornmeal+Scones+033edited.jpg" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">It’s been a few months since my last
post, but this time I’ve got a legitimate excuse for my absence: I’ve been busy
working on the final stages of my new book, </span><i style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Flavorful:
150 Irresistible Desserts in All-Time Favorite Flavors</i><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"> (Houghton Mifflin
Harcourt, 2015). The official pub date is September 29, but it’s available for
pre-</span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">order now on the <a href="http://www.amazon.com/Flavorful-Irresistible-Desserts-All-Time-Favorite/dp/1118523555/ref=sr_1_1?s=books&ie=UTF8&qid=1437771286&sr=1-1&keywords=flavorful" target="_blank">Amazon</a> and <a href="http://www.barnesandnoble.com/w/flavorful-tish-boyle/1120885102?ean=9781118523551" target="_blank">Barnes & Noble</a> sites. This book was two
years in the making, and I’m very pleased with how it turned out. It’s
beautifully designed, and full of great recipes and enticing photos. Here’s one
of the simpler recipes from the book, a tender Blueberry Cornmeal Scone that’s
not too sweet and has lots of berry </span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">flavor. The photos here are not from the
book, they were done specifically for this post by </span><i style="font-family: Georgia; font-size: 11pt; line-height: 150%;">moi</i><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"> (the ones in the book are way better!). These scones are great
on their own and even better served warm with a French or Irish lightly salted
butter. </span></div>
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<i><span style="color: #661a1a; font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: PerpetuaStd-Italic;">Blueberry
Cornmeal Scones<o:p></o:p></span></i></div>
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<span style="color: #661a1a; font-family: Georgia; font-size: 11pt; line-height: 150%;">From<i> Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors by Tish Boyle</i></span></div>
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<i><span style="color: #661a1a; font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-family: PerpetuaStd-Italic;">It’s
difficult to find </span></i><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">a good scone
these days, even at respectable bakeries. Most are dry, tough, and flavorless.
The solution is to make your own, using a good recipe and a light touch. These
scones are tender and bursting with juicy blueberries, just right for a weekend
breakfast, brunch, or afternoon snack. The yellow cornmeal gives them a
slightly nutty flavor and hearty texture that stands up to the berries, while a
little lemon zest offers a bright note. This recipe makes eight triangular
scones, but you can cut out rounds from the dough if you prefer — just pat the
scraps back together and cut out more scones until you’ve used up all the
dough. I like to eat these with nothing more than a smear of soft Irish butter,
but add your favorite jam and clotted cream, if you like.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGPatUA3UlaFZHZxnPOAxUaH5nlLlhmQFoLE5GhSNyBNduSKpHhMEuobzBsk-rJeF9eBYaKhtJkLdmBwq9vqjhXREC2cazWT4szqwISh8dYxCcbGxZXJmhzlusE0pRcjIvUgwOTAur1EJ/s1600/Blueberry+Cornmeal+Scones+047edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGPatUA3UlaFZHZxnPOAxUaH5nlLlhmQFoLE5GhSNyBNduSKpHhMEuobzBsk-rJeF9eBYaKhtJkLdmBwq9vqjhXREC2cazWT4szqwISh8dYxCcbGxZXJmhzlusE0pRcjIvUgwOTAur1EJ/s400/Blueberry+Cornmeal+Scones+047edited.jpg" width="400" /></a></div>
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<a name='more'></a>Makes 8 scones<o:p></o:p><br />
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<br /></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 2/3 cups (221 g/7.8 oz) all-purpose
flour, plus more for<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"> dusting<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/3 cup (58 g/2 oz) yellow cornmeal<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/3 cup (66 g/2.3 oz) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">21/4 teaspoons (11 g/0.4 oz) baking
powder<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/4 teaspoon (1.6 g/0.06 oz) salt<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">11/2 teaspoons (3 g/0.1 oz) finely grated
lemon zest<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5 1/3 tablespoons (75 g/2.6 oz) cold
unsalted butter, cut into 1/2-inch cubes and <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"> frozen
for 15 minutes<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3/4 cup plus 2 tablespoons (203 g/7.16
oz) heavy cream<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 1/4 cups (160 g/5.6 oz) fresh blueberries<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 egg, lightly beaten with 1 teaspoon
water, for egg wash<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Demerara or turbinado sugar, for
sprinkling<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #661a1a; font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. </span><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Preheat the oven to 400°F. Line a baking
sheet with parchment<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">paper or a silicone baking mat.<o:p></o:p></span></div>
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<span style="color: #661a1a; font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. </span><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">In the bowl of a food processor, combine
the flour, cornmeal,<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">sugar, baking powder, salt, and lemon zest and pulse until
blended.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Add the butter and process until the mixture forms coarse
crumbs.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Turn the mixture into a medium bowl and form a well in the
center.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Add the cream to the center of the well and, using a
wooden<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">spoon or rubber spatula, gradually stir the flour mixture
into the<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">liquid. Add the blueberries and knead the dough <i>very
lightly </i>just a<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">few times, just until it comes together. Transfer the
dough to a<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">lightly floured work surface and gently pat it into an
8-inch round.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Using a chef’s knife, cut the round into 8 wedges and
arrange them<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">on the prepared baking sheet, spacing them at least 1 inch
apart.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Brush the scones with egg wash, then sprinkle them with demerara<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">sugar.<o:p></o:p></span></div>
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<span style="color: #661a1a; font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. </span><span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Bake the scones for 16 to 20 minutes,
until light golden brown.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Serve the scones warm. Store in an airtight container at
room temperature<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">for up to 3 days.<o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-2108497329917819482015-04-12T17:49:00.000-04:002015-04-13T12:26:57.665-04:00Key Lime Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxJaVdbfsCCcHHv0npg144XIy1OYuFxAongvB2220BZHSG2GWu3p0wW_6nhKhXgBUkGAcyhZJJGrchDi67WuYq1xkCrOx0u5ljAES9hfw8GOCCIH6AqNi5qPCkv23namgJ7vTf2o16Xqb/s1600/Key+Lime+Macarons+009edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxJaVdbfsCCcHHv0npg144XIy1OYuFxAongvB2220BZHSG2GWu3p0wW_6nhKhXgBUkGAcyhZJJGrchDi67WuYq1xkCrOx0u5ljAES9hfw8GOCCIH6AqNi5qPCkv23namgJ7vTf2o16Xqb/s1600/Key+Lime+Macarons+009edited.jpg" height="255" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">It always gives me a small thrill to
discover a new (and sometimes better) way of making a classic recipe. For years
I’ve made lemon and lime curd the same way – that is by combining the egg
yolks, citrus juice, sugar and butter in a saucepan and cook, stirring, until
thickened. My new favorite method is based on a method by </span><br />
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAWal_2GI79slLcmKDKpkE0oGoHiLCJLCPAKUIOaM_8-hzH8sF-3radbo69kPJDTdT7vEWGxgRQN9oPcZ7D5my-vTVnRnpsyNl6kQ2ohbPwPIw2igQusPknmKUPMxFdmEWKdluxZP0Qnc/s1600/Key+Lime+Macarons+004edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAWal_2GI79slLcmKDKpkE0oGoHiLCJLCPAKUIOaM_8-hzH8sF-3radbo69kPJDTdT7vEWGxgRQN9oPcZ7D5my-vTVnRnpsyNl6kQ2ohbPwPIw2igQusPknmKUPMxFdmEWKdluxZP0Qnc/s1600/Key+Lime+Macarons+004edited.jpg" height="307" width="400" /></a></div>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">famed pastry chef
Pierre Hermé. I combine everything but
the butter in a stainless steel bowl and cook it over simmering water, whisking
constantly, as one would for a sabayon. When it’s thickened to the consistency
of thin mayonnaise, I remove it from the heat and whisk in the softened butter
and citrus zest. Hermé actually puts </span><br />
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUeHYpWL772bt7CabdQ82VNg3pO50-GbnXrPGLDo2N0uk3OmmnYvdbrKPvAovFhNGFu2YzQdks0xBeAT77A-6jZP1fPAJb2Y-b6s4qVqvp19tQolBPGOO1F4XXXGBiYaeaM5lgLMQyoyv/s1600/Key+Lime+Macarons+001edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUeHYpWL772bt7CabdQ82VNg3pO50-GbnXrPGLDo2N0uk3OmmnYvdbrKPvAovFhNGFu2YzQdks0xBeAT77A-6jZP1fPAJb2Y-b6s4qVqvp19tQolBPGOO1F4XXXGBiYaeaM5lgLMQyoyv/s1600/Key+Lime+Macarons+001edited.jpg" height="251" width="400" /></a></div>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">the custard in a blender and then adds the
butter. Either way, the result is a very creamy curd that makes an ideal
filling for tarts or, in this case, crunchy, green-hued macarons. As an
optional garnish for the macarons, I brushed the tops of some with a little
watered down gel color and let it dry.</span><br />
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Key
Lime Macarons<o:p></o:p></b><br />
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes about 24 filled macarons<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Macarons:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 1/3 cups (300 g) confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ¼ cups (160 g) almond flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4 large egg whites, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ teaspoon cream of tartar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/3 cup (66 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Leaf green gel food coloring<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Key
Lime Curd Filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 large egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/3 cup (66 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1/3 cup (80 g) freshly squeezed strained
Key or Persian lime juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5 tablespoons (70 g) unsalted butter, cut
into tablespoons and softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 tablespoon (6 g) finely grated lime
zest<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. Fill a medium saucepan one-third of
the way with water and bring the water to a simmer. In a medium bowl, whisk
together the eggs, egg yolks, sugar, lime juice and salt until blended. Place
the bowl over the saucepan and heat the mixture, whisking constantly, until it
is uniformly pale and thickened to the consistency of thin mayonnaise, 5 to 8
minutes. Remove the bowl from over the saucepan of water and whisk in the
softened butter 1 tablespoon at a time, whisking until each piece is incorporated
before adding the next. Whisk in the lime zest. Cover the surface of the
filling with a piece of plastic wrap and refrigerate the filling for at least 2
hours before using. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the macarons:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. Line two baking sheets with silicone
baking mats or parchment paper. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. Place the confectioners’ sugar and
almond flour in the bowl of a food processor and process for about 10 seconds,
until well combined. Pass the mixture through a medium-mesh sieve into a bowl
and set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. In the bowl of a stand mixer fitted
with the whisk attachment, beat the egg whites at medium speed until frothy.
Add the cream of tartar and beat the mixture until the whites turn opaque and
begin to form very soft peaks. Gradually add the sugar while gradually
increasing the speed to high, and beat until stiff peaks form. Remove the bowl
from the stand and gently fold in the vanilla extract and food coloring, adding
enough color to turn the whites a vibrant green (the color will fade slightly
during baking). Gently fold in half of the almond mixture until almost
combined. Add the remaining half and gently fold until combined. Continue to
fold the mixture just until the batter drips down from the spatula in a
continuous lava-like flow. This can take anywhere from 20 to 40 strokes,
depending on how strong your arm is. You don’t want the batter to be too thick
(the macaron tops won’t be smooth) or too thin (the macarons will spread too
much and won’t puff up). This is called <i>macaronnage</i>,
and is probably the most important step in making macarons. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5. Fit a disposable plastic pastry bag
with a plain tip (Ateco #4) and stand it up in a tall glass. Spoon about half
of the batter into the bag (cover the surface of the remaining batter with
plastic wrap and set aside). Pipe the batter into ¾-inch round on the prepared
sheets, spacing them about an inch apart. Hold the baking sheet about 5 or 6 inches from a work surface and let it drop onto the surface about 4 or 5 times; this will eliminate many of the air bubbles in the macarons. Let the macarons stand at room
temperature for 20 to 30 minutes before baking (this will aid in the formation
of the pied (foot), the ruffled part at the base of the macaron. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6. Position a rack in the lower third of
the oven and preheat the oven to 350°F. Bake the macarons, one sheet at a time,
for 12 to 14 minutes, until they have puffed up nicely. Cool them on the sheet
set on a wire rack before removing. Repeat with the remaining batter. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Fill
the macarons:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">7. Place the filling in a pastry bag
(with a medium plain tip or no tip at all) and pipe a dollop onto the underside
of half the macarons. Top with the remaining macarons. Place the filled
macarons in an airtight container and refrigerate for at least a day before
serving (or eating). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-62683517728245932802015-02-24T19:27:00.000-05:002015-02-24T20:15:17.297-05:00Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Though I love to make bread, rolls, and
basically any yeast-based dough, I’ve somehow never gotten around to making hot
cross buns, the sweet rolls you see in bakeries throughout Lent. Growing up,
hot cross buns from the bakery were a staple in our house every Sunday in the
weeks leading up to Easter. They are wonderful </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">plain – after a short warm-up in
the toaster oven — or split in half and toasted, topped with a good salted
butter and a little marmalade or jam. There is a good deal of folklore and
superstition associated with these little buns, which over the years have been
said to bring the ill back to good health; protect against shipwreck on sea </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">voyages; protect against fires when hung in the kitchen; and ensure friendship
to recipients throughout the coming year. In 16<sup>th</sup> century England,
the sale of hot cross buns was even outlawed except for burials and on Good
Friday and Christmas. Nowadays you can enjoy them every day of the year, though
they do require a bit of </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">effort to make. To ensure tender buns, make sure not
to over-knead the dough when adding the dried fruit and when rolling the buns
into rounds. <o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"><br /></span></b></div>
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<b style="line-height: 150%;"><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b style="line-height: 150%;">Hot
Cross Buns</b><br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Adapted from <i>How to Make Bread</i> by Emmanuel Hadjiandreou (Ryland, Peters &
Small, 2011)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes 15 buns<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Crosses:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 tablespoons vegetable oil (preferably
safflower)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2/3 cup (75 g) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Glaze:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ cup granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ unwaxed orange, quartered<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ unwaxed lemon, halved<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 cinnamon sticks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5 cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 star anise<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Dough:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon active dry yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 tablespoons granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ cup warm water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ¾ cups (200 g) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2/3 cup golden or black raisins<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2/3 cup Zante currants<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ teaspoon ground ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ teaspoon ground cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Grated zest of 1 unwaxed orange<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Grated zest of 2 unwaxed lemons<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ¾ cups (200 g) bread flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6 tablespoons unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 large egg, lightly beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the crosses:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. Mix the water and oil together in a
measuring cup. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. In a small bowl, mix the flour and
salt together. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. Add the oil mixture to the flour and
salt mixture and mix with a wooden spoon until you get a soft, smooth paste.
Cover and refrigerate until needed. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the glaze:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. Put the water, sugar, orange, lemon,
cinnamon, cloves and star anise in a saucepan and bring to a boil. Remove from
heat and allow to infuse for 30 minutes. The glaze can be made a day in advance
and stored in the refrigerator until ready to use. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the dough: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5. Place the yeast in a large mixing
bowl. Add the sugar and water and stir until the yeast and sugar are dissolved.
Add the all-purpose flour and mix with a wooden spoon until well blended. This
is the pre-ferment. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6. Cover the bowl and allow to ferment in
a warm place until doubled in size, 30 to 45 minutes. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">7. Meanwhile, combine the dried fruit,
spices and zest in a bowl and set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">8. In another large mixing bowl, combine
the bread flour and salt (this is the dry mixture). <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">9. Pull small pieces off the butter and
lightly rub into the dry mixture using your fingertips until there are no more
big lumps of butter. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">10. When the pre-ferment has doubled in
size, add the egg and pre-ferment to the flour mixture and mix with your hands
until it comes together. Cover and let stand for 10 minutes. Pull a portion of
the dough up from the side and press it into the middle. Turn the bowl slightly
and repeat this process with another portion of dough. Repeat another 8 times.
The dough should start to resist at that point. Cover the bowl and let stand
for 10 minutes. Repeat the pulling and resting another 3 times. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">11. Add the dried fruit mixture to the
dough and knead as gently as possible until thoroughly mixed in (over-kneading
at this point will make your buns tough). Cover and allow to rise for 30
minutes. At this stage you can refrigerate the dough and continue the recipe
the next day. In this case, let the dough sit at room temperature for about 15
minutes before continuing. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">12. Line a baking sheet with parchment
paper or a silicone baking mat. Lightly dust a work surface with flour.
Transfer the dough to the surface and divide it into 15 equal portions (use a
scale for precision). <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">13. Take one portion of dough and roll
between your hands until you get a perfectly round ball. Place on the prepared
baking sheet. Repeat with the remaining dough, spacing the dough balls evenly
and about an inch apart. Cover with a tea towel and let rise until double the
size (about an hour). <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">14. About 20 minutes before baking,
preheat the oven to 425°F. Place a roasting pan in the bottom of the oven to
preheat. Fill a cup with water and set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">15. Fill a disposable pastry bag with the
reserved mixture for the crosses. Clip off the point of the bag and pipe
continuous lines of the mixture across the tops of the buns in both directions.
<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">16. Place the baking sheet in the
preheated oven and pour the cup of water onto the hot roasting pan. Lower the
temperature to 350°F. Bake the buns for 15-25 minutes, or until golden brown.
Place the baking sheet on a wire rack and brush the buns with the cold glaze.
Allow the buns to cool on the baking sheet and serve with butter. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-59612835658194123872015-02-16T17:25:00.001-05:002015-02-16T17:25:46.665-05:00Potato, Leek and Fennel Soup with Sausage and Red Swiss Chard<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Even though I now reside in the Sunshine
State, I spent most of my life in and around New York, and am abundantly
familiar with the unrelenting harshness of winters in the Northeast. The past
two winters have been particularly brutal, with snowstorm after snowstorm and
record low temps offering little relief. I know it</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniu4scugUpK7tTZAqGU347oatmaol-yV-GQk3oF8pPxGx0uAjs1_EPZgyB3DVKyw-S70aeWsXNKVa8cvOfolS_JbuGLNbJwlCGBfABEszVSmdz6K8EL5uh4jiiEJqHVapInvxmXObzLCq/s1600/Potato+Fennel+Sausage+Soup+009edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniu4scugUpK7tTZAqGU347oatmaol-yV-GQk3oF8pPxGx0uAjs1_EPZgyB3DVKyw-S70aeWsXNKVa8cvOfolS_JbuGLNbJwlCGBfABEszVSmdz6K8EL5uh4jiiEJqHVapInvxmXObzLCq/s1600/Potato+Fennel+Sausage+Soup+009edited.jpg" height="265" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"> must be bad, because it’s
also been cold in South Florida – when I have to turn on the heat, it means
it’s pretty darned chilly out. When the temperature dips, there’s nothing
better than homemade soup to nourish the soul (I know it’s not dessert, but an
occasional savory recipe won’t kill you). This hearty soup is a meal in itself,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0cK7yjkZ7St7Ss7zLz0sFbZv637cZRXN4AOYkV73AM_FOW7DBRQX5f9_JqypPc7iJWBXoJergv9k-eJMh8IH-rc8zxUkJcqNfPh6liz2g2KjCMMprK8n4KY8y4Wlqw89FzeSyUxiEX5l/s1600/Potato+Fennel+Sausage+Soup+010edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0cK7yjkZ7St7Ss7zLz0sFbZv637cZRXN4AOYkV73AM_FOW7DBRQX5f9_JqypPc7iJWBXoJergv9k-eJMh8IH-rc8zxUkJcqNfPh6liz2g2KjCMMprK8n4KY8y4Wlqw89FzeSyUxiEX5l/s1600/Potato+Fennel+Sausage+Soup+010edited.jpg" height="385" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">especially when served with a crusty country bread or homemade croutons. I love
the combination of potato-leek-fennel-and-sausage, with slightly bitter Swiss
chard and a dash of lemon juice serving as counterpoint to the rich
ingredients. Feel free to substitute kale, spinach or sorrel (if you can find
it) for the chard, and leave the sausage out for a lighter soup. <o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Potato,
Leek and Fennel Soup with Sausage and Red Swiss Chard<o:p></o:p></b><br />
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<br /></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes 4 servings<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 tablespoon unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 tablespoon olive oil<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 leeks, washed and thinly sliced<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ½ teaspoons fennel seeds<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 large garlic clove, minced<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 teaspoons fresh thyme leaves, chopped<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5 ½ cups chicken stock<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ½ pounds small Yukon Gold potatoes,
sliced ¼-inch thick<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6 ounces sweet Italian sausage or chicken
sausage<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 bunch red Swiss chard, cut crosswise
into thin strips (chiffonade)<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 tablespoons heavy cream<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 teaspoon freshly squeezed lemon juice<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. In a large pot, heat the butter and
olive oil over medium heat until the butter is melted and foamy. Add the leeks
and fennel seeds and cook, stirring occasionally, until the leeks are softened,
about 5 minutes. Add the garlic and salt and cook for about a minute, stirring.
<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. Add the sliced potatoes and broth and
bring to a gentle boil over medium-high heat. Reduce to a simmer and cook for
20 to 25 minutes, until the potatoes are tender. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. Meanwhile, place a skillet on medium
heat. Remove the sausage from its casing and crumble the sausage into the
skillet. Cook, stirring frequently, until the sausage is lightly browned.
Remove the skillet from the heat and set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. Remove the soup pot from the heat and
ladle about ½ cup of broth and potato slices into a blender. Put the lid on (so
you don’t get splashed with hot soup), and process until smooth. Pour the puree
back into the soup in the pot. Add the Swiss chard and cream to the soup,
return the pot to medium heat and allow to simmer for about 10 minutes. Stir in
the sausage, lemon juice and a few grinds of black pepper and adjust the
seasoning, if necessary. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-76797629021796236402015-02-05T12:36:00.000-05:002015-02-05T17:39:22.794-05:00Chocolate Heart Cookies with White Chocolate Orange Ganache Filling<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Valentine’s Day, the holy grail of Hallmark
holidays, is almost upon us. I'm basically a total cynic when it comes to the
whole declaration-of-love-through-chocolate-and-flowers thing, and the thought
of going out to a restaurant on the night of February 14 sends shivers down my
spine (and not in a good way). I favor saying “I love you” </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">in smaller, less
conspicuous ways throughout the entire year. Baking cookies for my husband is
one such way; he is easily pleased and always appreciates the time and effort put
into my home-spun sweets. This heart-shaped chocolate sandwich cookie is an
ideal way to convey romantic thoughts on Valentine’s Day or any other day of </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">the year. The tender chocolate butter cookie sandwiches a delicate orange
flavored white chocolate ganache; it’s a good match – the cookie part is not
overly sweet, and the white chocolate ganache balances its deep cocoa flavor
perfectly. If you’re not in love, that’s ok, too (not that you care what I
think!). Bake a batch for yourself, and eat them all in one sitting while
watching <i>Wuthering Heights</i> or <i>Waterloo Bridge</i> (two of my favorite old
romances) on Netflix. Now that’s my idea of a good Valentine’s Day!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty9RGdi5KblJs0zFs9w1LCZ0Xth0_muKpGPBS0fgnmhv-Lobvxu0YDUI4rMR0i-lDJrEBt-k_MXALkaceSrujS-KhvhEkTEiYvWLfnDd7genz66KOW2GJpv_KpX4l0OGp5Ica4xE89VCe/s1600/Choc+Heart+Cookies+004edited2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty9RGdi5KblJs0zFs9w1LCZ0Xth0_muKpGPBS0fgnmhv-Lobvxu0YDUI4rMR0i-lDJrEBt-k_MXALkaceSrujS-KhvhEkTEiYvWLfnDd7genz66KOW2GJpv_KpX4l0OGp5Ica4xE89VCe/s1600/Choc+Heart+Cookies+004edited2.jpg" height="305" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 150%;">
(Click "Read More" below for recipe.)</div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Chocolate
Heart Cookies with White Chocolate Orange Ganache Filling<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes 20 sandwich cookies<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Chocolate
Cookies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 cup (132 g) all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">11 tablespoons (155 g) unsalted butter,
cut into tablespoons<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup plus 2 tablespoons (125 g)
granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 large egg<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 teaspoon (4 g) vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup (53 g) alkalized cocoa powder<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">White
Chocolate Orange Ganache Filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">8 ounces (227 g) white chocolate, chopped<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup (116 g) heavy cream<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ tablespoon (7 g) unsalted butter,
softened<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 tablespoons (30 g) fresh squeezed
orange juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ teaspoon finely grated orange zest<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the cookies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. In a medium bowl, whisk together the
flour and salt. Set aside. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. In the bowl of an electric mixer,
using the paddle attachment, beat the butter at medium speed until creamy,
about 30 seconds. Gradually add the sugar and beat until light and fluffy,
about 2 minutes. Reduce the speed to low and add the egg, mixing well and
scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
Gradually add the cocoa powder, mixing until blended. Scrape down the sides of
the bowl. Add the flour mixture in three additions, mixing just until blended.
Scrape the dough out onto a work surface and divide it in two. Shape each piece
into a disc, wrap in plastic wrap, and refrigerate for 2 hours, until firm.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. Position a rack in the center of the
oven and preheat to 325</span><span style="font-family: Symbol; font-size: 11.0pt; line-height: 150%; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Symbol;">°</span><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">F. Line 2 baking sheets with
parchment paper. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. Place one of the dough discs on a very
lightly floured work surface. Sprinkle it lightly with flour and, using a
rolling pin, roll in out to a thickness of 3/16 inch. Using a 2-inch
heart-shaped cookie cutter, cut out as many rounds as possible and arrange
them, 1/2 inch apart, on the prepared baking sheets. Gather up the scraps,
re-roll them, and cut out more hearts. Bake the cookies, one sheet at a time, for
7 to 9 minutes, until they no longer look wet (the cookies should still be soft
to the touch; do not over-bake). Transfer the cookies to a wire rack and cool
completely. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the ganache filling:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5. Place the white chocolate in the bowl
of a food processor and pulse until small pieces form (do not overprocess or
the chocolate will get hot and begin to melt). Transfer the chocolate to a
medium bowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6. Place the cream in a small saucepan
and bring to a gentle boil over medium-high heat. Pour the hot cream over the
chocolate, shaking the bowl so that all the chocolate is covered. Allow to
stand for 1 minute to allow the chocolate to melt. Whisk until smooth. Add the
softened butter and whisk until combined. Whisk in the orange juice, vanilla
and orange zest. Cover the surface of the ganache with a piece of plastic wrap
and refrigerate the ganache for 2 to 3 hours, or until it is firm enough to
spread or pipe. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Fill
the cookies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">7. Spoon about 3/4 teaspoon of the
ganache in the center of the underside of half of the cookies. Top with another
cookie, keeping the top side facing out, and pressing the cookies together
lightly until the filling spreads evenly to about 1/16 inch from the edge.
Repeat with the remaining cookies and filling. Serve immediately or refrigerate.
Bring to room temperature before serving.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<script src="http://cdn.printfriendly.com/printfriendly.js" type="text/javascript"></script>
Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-67870549767920449362015-01-23T18:06:00.000-05:002015-01-28T12:35:06.652-05:00Crusty Fennel Raisin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWGXhCTpGsoR5P2cUcRZ2oDgVbFcZ6mOpuyH20ekuXW3W49h_vm4-bWsrOikqj8jtSd5IRsVz36veLrTeAKkyOwrKQi4b1x_XHIdiMPOgv4leimqAT1-ZteuKYhT1QNzRiFkQjtx6DBR1/s1600/Fennel+Raisin+Bread+025+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWGXhCTpGsoR5P2cUcRZ2oDgVbFcZ6mOpuyH20ekuXW3W49h_vm4-bWsrOikqj8jtSd5IRsVz36veLrTeAKkyOwrKQi4b1x_XHIdiMPOgv4leimqAT1-ZteuKYhT1QNzRiFkQjtx6DBR1/s1600/Fennel+Raisin+Bread+025+edited.jpg" height="270" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">If you’ve ever
spent any time in South Florida, you know that good bread is nearly impossible
to find. In fact, when I want great bread, I find the best solution is to
simply make it. Luckily I love the process of mixing, kneading and baking,
punctuated by numerous periods of idle proofing and resting. This happens to be
one</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9C0WalZbFVeBojlt_aB_Rfr3pZtX4r_9azW4wisNqOFHk35tS8YO2H_AmgUdG5qP3V1NMtf3wxv2dH6AIqV6uCVKWWeOwsJ9CXZaOLsOjuomqp-2vvd81A6VcsfoGmYKHnU_WtQXZEate/s1600/Fennel+Raisin+Bread+004edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9C0WalZbFVeBojlt_aB_Rfr3pZtX4r_9azW4wisNqOFHk35tS8YO2H_AmgUdG5qP3V1NMtf3wxv2dH6AIqV6uCVKWWeOwsJ9CXZaOLsOjuomqp-2vvd81A6VcsfoGmYKHnU_WtQXZEate/s1600/Fennel+Raisin+Bread+004edited.jpg" height="391" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAclncP_HDYPykNGW1f5vMXZvLLtGbD9DiRuGYQpfCAL__08yCxRQ3x4CjRUrEDYwp1VRaQnT50nRTBj0VjQI53RTuQjVjmfunfHLtkGSY9cUKhNItwV_ihIiI439TibfsANjQTimzzkq/s1600/Fennel+Raisin+Bread+001+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAclncP_HDYPykNGW1f5vMXZvLLtGbD9DiRuGYQpfCAL__08yCxRQ3x4CjRUrEDYwp1VRaQnT50nRTBj0VjQI53RTuQjVjmfunfHLtkGSY9cUKhNItwV_ihIiI439TibfsANjQTimzzkq/s1600/Fennel+Raisin+Bread+001+edited.jpg" height="278" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">of my favorite breads, a crusty loaf infused with fragrant fennel and
studded with sweet golden raisins. The technique comes from one of my favorite
bread bakers, Emmanuel Hadjiandreou, from his book <i>How to Make Bread</i>. I adapted Emmanuel’s Pecan Raisin Bread recipe,
upping the ratio of whole wheat flour and </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgBS2rk-9vpuM4cBTon35eEWEvx5SempJvthbSJdVx2Vna8uK5jtpsUFKltXdyRRUSsDTEfauUlwl72aGeiC9GKTYciGKkQvONWoIKYV5WTspVqJwi8OjPWiYNO7V025RXX_AugqWwb8w/s1600/Fennel+Raisin+Bread+008+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgBS2rk-9vpuM4cBTon35eEWEvx5SempJvthbSJdVx2Vna8uK5jtpsUFKltXdyRRUSsDTEfauUlwl72aGeiC9GKTYciGKkQvONWoIKYV5WTspVqJwi8OjPWiYNO7V025RXX_AugqWwb8w/s1600/Fennel+Raisin+Bread+008+edited.jpg" height="262" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_o5ZYzM8uhL3jBUyh5Cvgk_oYq1BCeVRja90QLPRjSYYIU89RLjIMmqO730NY0KGVdpzYCXafgvux41ishtW5OjZ0p2IVcYktJxtpUHuO0xQhYm1HT19fmVTUqHGN58rFmx_EKHk7vbU/s1600/Fennel+Raisin+Bread+015+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_o5ZYzM8uhL3jBUyh5Cvgk_oYq1BCeVRja90QLPRjSYYIU89RLjIMmqO730NY0KGVdpzYCXafgvux41ishtW5OjZ0p2IVcYktJxtpUHuO0xQhYm1HT19fmVTUqHGN58rFmx_EKHk7vbU/s1600/Fennel+Raisin+Bread+015+edited.jpg" height="233" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">substituting crushed fennel seeds for
the pecans. This recipe can easily be doubled, and the bread freezes well, as
long as it’s well wrapped. To do this loaf justice, serve it with a
European-style butter, such as <i>President</i>
or <i>Plugra. </i>It’s also wonderful
toasted with just about everything. <i> </i><o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhice7f6wSOiOQaGJqTMC9VOu-MCXcyGMNJjSJYay_DGCeBh72eLe31zAwJgFO-6v6iyQvxi7CRcooPGANAXz6BlSNxx5dq8sO9Vmj5KYkdWCflZXDZBbWQRbbRq-0i2x5GepZbEfZuRIkS/s1600/Fennel+Raisin+Bread+017+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhice7f6wSOiOQaGJqTMC9VOu-MCXcyGMNJjSJYay_DGCeBh72eLe31zAwJgFO-6v6iyQvxi7CRcooPGANAXz6BlSNxx5dq8sO9Vmj5KYkdWCflZXDZBbWQRbbRq-0i2x5GepZbEfZuRIkS/s1600/Fennel+Raisin+Bread+017+edited.jpg" height="332" width="400" /></a></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;"><br /></span></b></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;"></span></b><br />
<a name='more'></a><b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">Crusty Fennel Raisin Bread<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">Makes 1
smallish loaf<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1 tablespoon
fennel seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1 ½ cups (190
grams) bread flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">½ cup (60
grams) whole wheat flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">¾ teaspoon
active dry yeast (not rapid rise)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">¾ cup warm
filtered water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1/3 cup golden
raisins<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">1. Place the
fennel seeds in a small skillet over medium heat and cook, tossing frequently,
until the seeds are fragrant and toasted. Cool the seeds, then crush them with
a mortar and pestle. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">2. In a medium
bowl, stir together the bread flour, whole wheat flour, salt and crushed fennel
seeds. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">3. In a large
bowl, combine the yeast and warm water. Allow to stand for 5 minutes, then stir
to dissolve the yeast. Stir the flour mixture into the yeast mixture until a
dough forms. Knead gently with your hands a few times to form a smooth dough.
Cover the bowl with a tea towel and let stand for 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">4. Add the
raisins to the dough and press them lightly in with your hands. Use your
fingers to stretch a portion of the dough out from the side and press it into
the center. Turn the bowl slightly and repeat with another portion of the
dough. Continue pulling and turning the dough 8 to 10 times, until the dough
begins to resist. Turn the dough so that it is seam side dough, cover the bowl
with the tea towel, and let rest for another 10 minutes. Repeat the pulling and
resting process two more times. Pull the dough another 8 to 10 times, turn it
seam side down, cover the bowl and allow to rest for 1 hour. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">5. Punch the
dough down to release the air and place it on a floured work surface. Fold one
edge of the dough over into the middle, then fold the opposite edge over it.
Roll the dough into log with tapered ends. Lightly sprinkle flour over the loaf
and, using a sharp serrated knife, make shallow cuts diagonally over the top of
the loaf, spacing them about an inch apart (I went a bit too deep with my cuts). Place the dough on a baking sheet,
cover with the tea towel, and allow to rise 45 minutes, or until almost doubled
in volume. Meanwhile, place a roasting pan on the bottom of the oven and
preheat the oven to 475°F. Have a cup of cold water ready. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%; mso-bidi-font-size: 12.0pt;">6. Remove the
tea towel from the loaf and place it in the oven. Carefully pour the water into
the roasting pan and lower the temperature to 400 degrees F; bake the bread for about 30 minutes, or until golden
brown. To check if the loaf is ready, tap its bottom—it should sound hollow. Set
the loaf on a wire rack and cool before slicing. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-29724766100206127612015-01-12T18:07:00.001-05:002015-01-12T18:07:41.803-05:00White Chocolate Blood Orange Mousse Pie (aka "Puce Pie")<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qkztLEFWO7QwHyMl0ZYUQomlwJiKdiYtzsTQADvRF9G1UVuc66-tAQVj09KfB-nfnjQw8ix8Y0kaRfAR4aNmpQ5AINPDeFyN4hZ2aosRLtRb3qh4jovquHgkXIXbpufD5WpbMM_t9Q_o/s1600/White+Chocolate+Blood+Orange+Mousse+Pie+004+edited2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qkztLEFWO7QwHyMl0ZYUQomlwJiKdiYtzsTQADvRF9G1UVuc66-tAQVj09KfB-nfnjQw8ix8Y0kaRfAR4aNmpQ5AINPDeFyN4hZ2aosRLtRb3qh4jovquHgkXIXbpufD5WpbMM_t9Q_o/s1600/White+Chocolate+Blood+Orange+Mousse+Pie+004+edited2.jpg" height="310" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">Blood oranges are as rare as hen’s teeth
in my supermarket, so when I see them I automatically pounce. I’m never quite
sure what I’ll do with these rare treasures, but I know it will be good and,
generally, striking. The Moro oranges I found have a </span><br />
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMyRMd3_aAy7LMIuf2wwgZh2faDq_oo7NC-WnbWytKnSgNItjY4axXOxL2dAY1jv_-eZYDtTXoTqkmJj162s2fa9bmg8l5jthS9Dj9JRdPHDfjbqdxtoah-vYtZjX4dCmDBORZPKVhAj5/s1600/White+Choc+Blood+Orange+Mousse+Pie+005edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMyRMd3_aAy7LMIuf2wwgZh2faDq_oo7NC-WnbWytKnSgNItjY4axXOxL2dAY1jv_-eZYDtTXoTqkmJj162s2fa9bmg8l5jthS9Dj9JRdPHDfjbqdxtoah-vYtZjX4dCmDBORZPKVhAj5/s1600/White+Choc+Blood+Orange+Mousse+Pie+005edited.jpg" height="265" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ieKScjLnaq0d83P7TN1cjYKaRATcPhfmdZrQ_sqL_skP6rl2rotlngNJyflO71bAZhXzojDFM7rIgT-WlgClHLcO4-yjlFtAY7IK-6vFq740xU6w60odJxCqkXZ07EEUWjGkM_IZ4LM4/s1600/White+Choc+Blood+Orange+Mousse+Pie+009edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ieKScjLnaq0d83P7TN1cjYKaRATcPhfmdZrQ_sqL_skP6rl2rotlngNJyflO71bAZhXzojDFM7rIgT-WlgClHLcO4-yjlFtAY7IK-6vFq740xU6w60odJxCqkXZ07EEUWjGkM_IZ4LM4/s1600/White+Choc+Blood+Orange+Mousse+Pie+009edited.jpg" height="292" width="400" /></a></div>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">more intense flavor and
aroma than the standard navel orange, and their flesh is usually a beautiful
deep red color (though some oranges are only very lightly pigmented; see below).
They are slightly tart, which is why I like to pair them with something sweet,
as in this White Chocolate Blood Orange Mousse Pie. The sweet </span><br />
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLaHhRSHtwqrfET6zd5DakgQx2rd3g9dtnbfk5roIddOWUbOYRNjHQT2PkaqXNpe4_RMhPBbKd_sb7jQeh3jmQkINrK6VGRdSulaQXulyaztmatO8JK4Q8jKRyMEvERR84EJCXISNtLIq/s1600/White+Choc+Blood+Orange+Mousse+Pie+013edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLaHhRSHtwqrfET6zd5DakgQx2rd3g9dtnbfk5roIddOWUbOYRNjHQT2PkaqXNpe4_RMhPBbKd_sb7jQeh3jmQkINrK6VGRdSulaQXulyaztmatO8JK4Q8jKRyMEvERR84EJCXISNtLIq/s1600/White+Choc+Blood+Orange+Mousse+Pie+013edited.jpg" height="245" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdmCSvb_0Mvgf4tbofVQeFHs4oFRdcfP_Xx5iUUpOJLK_L9RWPd6vUlU-8REuxKpE8YHwbM8pBkcUC_oDgHaTXdjYWcBu1de-39ABzH6zN8iVHVr-LyWvQBpa1C6BVLA2Zw3IMBHRSHyj/s1600/White+Choc+Blood+Orange+Mousse+Pie+005edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdmCSvb_0Mvgf4tbofVQeFHs4oFRdcfP_Xx5iUUpOJLK_L9RWPd6vUlU-8REuxKpE8YHwbM8pBkcUC_oDgHaTXdjYWcBu1de-39ABzH6zN8iVHVr-LyWvQBpa1C6BVLA2Zw3IMBHRSHyj/s1600/White+Choc+Blood+Orange+Mousse+Pie+005edited.jpg" height="302" width="400" /></a></div>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">white chocolate
balances the acidity of the blood orange juice (which I made even tarter by
adding some lemon juice). The rich and buttery crumb crust is made from Lorna
Doone cookies, though you can use any shortbread cookie you like. It’s a good
alternative to the ubiquitous graham cracker crust. Since the mousse filling
ends up </span><br />
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRKSTI8sNavr38aWmJ3DYrZLD6FSSpPD4qk00XPI5N9C-hpsi4lj1zZC2GHP-VvPtTAkH6L6KSn5TKK0XIDX-t9H8sZvHsKA4fF7QLTCVLii7iblwn0CNQLQFUY4rSaQPnzw6Mtvq1ybD/s1600/White+Choc+Blood+Orange+Mousse+Pie+013edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRKSTI8sNavr38aWmJ3DYrZLD6FSSpPD4qk00XPI5N9C-hpsi4lj1zZC2GHP-VvPtTAkH6L6KSn5TKK0XIDX-t9H8sZvHsKA4fF7QLTCVLii7iblwn0CNQLQFUY4rSaQPnzw6Mtvq1ybD/s1600/White+Choc+Blood+Orange+Mousse+Pie+013edited.jpg" height="277" width="400" /></a></div>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;"><br /></span>
<span style="font-family: Georgia; font-size: 11pt; line-height: 150%;">being a very pale puce color, I decided to garnish the pie with candied
blood orange slices. Just my luck, my last orange ended up looking a lot like
an ordinary old orange-hued orange, without the beautiful coloration
characteristic of blood oranges – just a few dark red streaks here and there.
Hopefully, your pie will be much more vibrant and just as delicious as mine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKPh9Ej2pUIgPibEyZ8fnnjQ7m4zDA0Wszmuxqr5n8bw2vu42bEum3Da7aNn9tsBNFVxFUfu9QFCwcDU-ZAab1NVWI-FLRH_moYnegL6lv92U5H5oDNIGDL5MYaDasdQGOQIjQY2GJfH5/s1600/White+Choc+Blood+Orange+Mousse+Pie+021edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKPh9Ej2pUIgPibEyZ8fnnjQ7m4zDA0Wszmuxqr5n8bw2vu42bEum3Da7aNn9tsBNFVxFUfu9QFCwcDU-ZAab1NVWI-FLRH_moYnegL6lv92U5H5oDNIGDL5MYaDasdQGOQIjQY2GJfH5/s1600/White+Choc+Blood+Orange+Mousse+Pie+021edited.jpg" height="288" width="400" /></a></div>
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<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>White
Chocolate Blood Orange Mousse Pie<o:p></o:p></b><br />
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes one 9-inch pie, serving 8<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Shortbread
Crumb Crust:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 2/3 cups Lorna Doone cookie crumbs (1
whole package)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 tablespoons (25 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6 tablespoons (85 g) unsalted butter,
melted<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">White
Chocolate Blood Orange Mousse:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ cup water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ¾ teaspoons powdered gelatin<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ cup (150 g) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 teaspoons finely grated blood orange
zest<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup (121 g) freshly squeezed blood
orange juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¼ cup (60 g) freshly squeezed lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4 large egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 ounces good quality white chocolate,
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 1/3 cups (309 g) heavy cream<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Candied
Orange Slices:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 large blood orange<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ½ cups (354 g) water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">½ cup (100 g) granulated sugar<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the crust:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. Preheat the oven to 350°F. In a medium
bowl, combine the shortbread crumbs, sugar and melted butter. Pat the mixture
into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 to
10 minutes, until it is fragrant and just beginning to brown very lightly. Cool
the crust completely on a wire rack. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the mousse:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. Place the water in a small saucepan
and sprinkle the gelatin on top. Allow to soften for 5 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. Add the sugar, orange zest, citrus
juices and yolks and whisk until blended. Place the mixture over medium heat
and cook, stirring constantly with a silicone spatula, until the mixture
thicken slightly and coats the spatula; do not allow the mixture to boil, or it
will cook the yolks. Remove the pan from the heat and allow to stand for 2
minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. Add the white chocolate to the hot
juice mixture and let stand for a minute to melt the chocolate. Whisk until
smooth. Pass the mixture through a fine-mesh sieve into a medium bowl. Place
the bowl into another bowl filled one-third of the way with ice water. Let the
mixture stand, stirring occasionally, until completely cool. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5. In the bowl of an electric stand mixer
fitted with the whisk attachment, beat the cream at high speed until soft peaks
form. Briskly fold one-third of the whipped cream into the juice mixture.
Gently fold in the remaining whipped cream. Scrape the mousse into the cooled
crust, swirling the top decoratively. Refrigerate the pie for at least 3 hours.
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the Candied Orange Slices:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6. Slice the orange crosswise into rounds
that are slightly thinner than ¼-inch. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">7. Combine the water and sugar in a large
skillet and place over medium-high heat. Bring a boil, stirring occasionally
until the sugar is dissolved. Add the orange slices and simmer over medium heat
until the slices begin to turn translucent, about 30 minutes. Remove from the
heat and let the orange slices cool in the syrup completely. Once cool, store
the slices in their syrup in a small container in the refrigerator. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Serving:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">8. Serve a slice of the pie topped with a
Candied Orange Slice. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-17342811990707468892015-01-05T21:52:00.000-05:002015-01-05T21:52:04.565-05:00Chocolate-Coconut Birthday Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJdMQ5YMK9TgrX8WKBAq0oUxYwMwMZOu_g7e3CQSPx4mlqfO-l5H3eodIaI7K6PM700F1LtOHfog8jCW2A5wRRx1I2qwE5l0l2ArhDc2iUqZuizzLcLRvFcIyPYCkLBBNAjlZJXSwO5Bz/s1600/Chocolate+Coconut+Cupcakes+024edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJdMQ5YMK9TgrX8WKBAq0oUxYwMwMZOu_g7e3CQSPx4mlqfO-l5H3eodIaI7K6PM700F1LtOHfog8jCW2A5wRRx1I2qwE5l0l2ArhDc2iUqZuizzLcLRvFcIyPYCkLBBNAjlZJXSwO5Bz/s1600/Chocolate+Coconut+Cupcakes+024edited.jpg" height="356" width="400" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Today’s my birthday, so I decided to make
something sweet and delicious that appeals to my inner child (assuming I could
get my feeble brain to remember that far back). When I was a tot, my favorite
treats were Hostess Snowballs. Remember them? They were devil’s food cupcakes
with a (faux) cream filling, neon pink </span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">marshmallow coating and a sprinkling of
sweet coconut all over. I wasn’t crazy about the texture of the rubbery pink
marshmallow, but I adored the magic combination of chocolate and coconut, and
still do. I didn’t try to recreate the Snowball here (it remains in a class by
itself), but used it as inspiration for my own birthday cupcake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zPUyigD2KEkkrZ0DRUh00IqcU9VNdYXuZEvQJc5MOzuLdqxKVLXOFSWeNoADWr9f_GdwUSu4RAvIdPqliU_9WkQJjzi5EejGJL4PKbpLdATmutPFreRCMA-dP1RvBLYZ30puF_BoI67R/s1600/Chocolate+Coconut+Cupcakes+025edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zPUyigD2KEkkrZ0DRUh00IqcU9VNdYXuZEvQJc5MOzuLdqxKVLXOFSWeNoADWr9f_GdwUSu4RAvIdPqliU_9WkQJjzi5EejGJL4PKbpLdATmutPFreRCMA-dP1RvBLYZ30puF_BoI67R/s1600/Chocolate+Coconut+Cupcakes+025edited.jpg" height="400" width="362" /></a></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">The devil’s
food cupcakes are both chocolaty and tender, while the French-style
buttercream, made with whole eggs, is rich and scented with a touch of vanilla
and dark rum. A generous handful of flaked coconut adds a sweet, nutty finish. Delightful.
Happy Birthday to me; and a very Happy New Year to you….<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;"></span></b></div>
<a name='more'></a><b>Chocolate-Coconut
Birthday Cupcakes<o:p></o:p></b><br />
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<br /></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Makes 18 cupcakes<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Devil’s
Food Cupcakes:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 ¾ cups plus 1 tablespoon (240 grams)
all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 1/8 teaspoons baking soda<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">10 tablespoons (141 grams) unsalted
butter, softened<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 2/3 cups (333 grams) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2/3 cup (75 grams) unsweetened natural
cocoa powder<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 2/3 cups freshly brewed hot coffee<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Vanilla
Rum Buttercream:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 cup plus 2 tablespoons (225 grams)
granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6 tablespoons water<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3 large eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">21 tablespoons unsalted butter, slightly
softened<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1 tablespoon dark rum<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Topping:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">¾ cup sweetened flaked coconut<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the cupcakes:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">1. Position a rack in the center of the
oven and preheat the oven to 350°F. ‘?<br />
Line 18 muffin cups with paper liners. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">2. In a medium bowl, whisk together the
flour, baking soda, baking powder and salt. Set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">3. In the bowl of an electric mixer
fitted with the paddle attachment, beat the butter at medium speed until
creamy, about 1 minute. Gradually add the sugar and beat at high speed until
light, about 4 minutes. Reduce the speed to low and add the cocoa powder 1
tablespoon at a time, scraping down the sides of the bowl with a rubber spatula
as necessary and mixing until blended. Add the flour mixture in three
additions, mixing until the mixture is crumbly. Add the eggs, one at a time,
and the vanilla, mixing until the batter is doughy. Gradually add the hot
coffee and mix until blended. Remove the bowl from the mixer stand and, using a
rubber spatula, blend the batter so that most of the lumps have disappeared (a
few remaining lumps is fine). Divide the batter between the prepared cups,
filling them about 2/3 full, and bake the cupcakes for 30 to 35 minutes, until
a toothpick inserted into the center of each comes out clean. Cool the cupcakes
in the pans set on wire racks for 20 minutes. Transfer the cupcakes to the
racks and cool completely. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Make
the buttercream:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">4. In the bowl of a heavy-duty electric
mixer, using the whisk attachment, begin beating the eggs at medium speed. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">5. In a small, heavy saucepan, combine
the sugar and water and cook over medium heat, stirring constantly and
occasionally brushing down the sides of the pan with a wet pastry brush, until
the sugar dissolves. Increase the heat to high and cook without stirring, until
it reaches 238°F on a candy thermometer. Remove the pan from the heat and
immediately pour the hot syrup in a steady stream over the beaten eggs, between
the side of the bowl and the whisk attachment. Beat at high speed until the egg
mixture is completely cool, about 4 minutes. <o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">6. Beat the softened butter, 1 tablespoon
at a time, into the egg mixture at medium speed. Add the vanilla extract and
rum, increase the speed to medium-high, and beat the buttercream until it is
smooth and shiny, about 4 minutes. (The buttercream must be used at room
temperature.)<o:p></o:p></span></div>
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<b><span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">Frost
the cupcakes:<o:p></o:p></span></b></div>
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<span style="font-family: Georgia; font-size: 11.0pt; line-height: 150%;">7. Scrape the buttercream into a pastry
bag fitted with a medium star tip (Ateco #6). Pipe a swirl of buttercream on
top of each cooled cupcake. Sprinkle each cupcake with some of the flaked
coconut. Serve the cupcakes at room temperature. Store them in an airtight
container in the refrigerator for up to 4 days. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.comtag:blogger.com,1999:blog-6196503448102092384.post-1159509843555707212014-12-21T14:09:00.002-05:002014-12-21T14:14:43.130-05:00Gingerbread Loaves with Lemony Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7luoi_suY2nQcTEo9-mi2iB7kPwHVi7SJAG0N9ZTn6WUd9J6Go6rr88vWs2Ju7ZADVVyVkycjYJzBv8LKyNObd0YaYiVie591sEXWYmfu1uqXux6j4eOUfN9mMhTQ-EK8aXSc2fFWlOx/s1600/Gingerbread+Cake+010edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7luoi_suY2nQcTEo9-mi2iB7kPwHVi7SJAG0N9ZTn6WUd9J6Go6rr88vWs2Ju7ZADVVyVkycjYJzBv8LKyNObd0YaYiVie591sEXWYmfu1uqXux6j4eOUfN9mMhTQ-EK8aXSc2fFWlOx/s1600/Gingerbread+Cake+010edited.jpg" height="320" width="400" /></a></div>
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<span style="font-family: Georgia;"><br /></span></div>
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<span style="font-family: Georgia;">About
a week before Christmas every year, I make the mistake of thinking that I have
the whole gift thing under control. I settle down and start to enjoy the
Christmas parties and decorations…..until my neighbor stops by with a “small
gift” for me, and I start scrambling to come up with something for her and the
few</span></div>
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<span style="font-family: Georgia; line-height: 150%;">others that I’ve forgotten in all the holiday fuss. That’s when I’m
grateful for those marvelous oven-safe paper baking pans. They are the perfect
container for a small loaf, whether it’s pound cake, fruit cake, gingerbread or
whatever little cake you’re inspired to bake. Just let it cool, wrap it in
plastic and tie it with a red ribbon. It’s </span></div>
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<span style="font-family: Georgia; line-height: 150%;"><br /></span></div>
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<span style="font-family: Georgia; line-height: 150%;">the perfect “little gift”. Here’s a
recipe for one of my favorite little loaves – a gingerbread cake made with lots
of fresh ginger and topped with a lemony glaze. Merry Christmas to all!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U9xF9I3OdLswWWABbk84kV8J0OZUAIWW9Xq3-iueD9cxUFFt8qfkFlyJcBKpVbeCJu7AB0Tb0riLbr1IyhVWfk-u2AxvR9Duzx6dBMSokNbQ68xISPApOz7ik2MGftM2LTKTbTTllNfL/s1600/Gingerbread+cake+006edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U9xF9I3OdLswWWABbk84kV8J0OZUAIWW9Xq3-iueD9cxUFFt8qfkFlyJcBKpVbeCJu7AB0Tb0riLbr1IyhVWfk-u2AxvR9Duzx6dBMSokNbQ68xISPApOz7ik2MGftM2LTKTbTTllNfL/s1600/Gingerbread+cake+006edited.jpg" height="250" width="400" /></a></div>
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<span style="font-family: Georgia;"><b></b></span></div>
<a name='more'></a><b>Gingerbread Loaves with Lemony Glaze</b><o:p></o:p><br />
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<span style="font-family: Georgia;">Make
4 small loaves<o:p></o:p></span></div>
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<span style="font-family: Georgia;"><b>Gingerbread Loaves:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia;">2
1/2 cups (331 g) all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1/2
teaspoon ground ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1/2
teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1/4
teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1
cup (336 g) mild molasses<o:p></o:p></span></div>
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<span style="font-family: Georgia;">3/4
cup (5.7 oz/163 g) firmly packed light brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia;">2
large eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1/4
cup (2.1 oz/60 g) finely chopped fresh gingerroot<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1
cup (2 sticks/8 oz/227 g) unsalted butter, cut into tablespoons<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1
cup (236 g) water<o:p></o:p></span></div>
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<span style="font-family: Georgia;">2
teaspoons baking soda<o:p></o:p></span></div>
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<span style="font-family: Georgia;"><b>Lemon
Glaze:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia;">¾
cup (86 g) confectioners’ sugar, sifted<o:p></o:p></span></div>
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<span style="font-family: Georgia;">1
1/2 tablespoons freshly squeezed lemon juice<o:p></o:p></span></div>
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<span style="font-family: Georgia;"><b>Make the loaves:</b></span></div>
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<span style="font-family: Georgia;">1.
Position a rack in the center of the oven and preheat the oven to 350</span><span style="font-family: Symbol; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Symbol;">°</span><span style="font-family: Georgia;">F. Place two 7-inch long by 2 ½-inch wide by 1.8-inch
high and two 4 ½-inch long by 2 ½-inch wide by 2 ¼-inch high oven-safe paper
baking pans on a baking sheet and set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia;">2.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, and salt.
Set aside. <o:p></o:p></span></div>
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<span style="font-family: Georgia;">3.
In a large bowl, whisk together the molasses and brown sugar, breaking up any
large lumps of sugar. Whisk in the eggs until well blended. Whisk in the finely
chopped gingerroot. <o:p></o:p></span></div>
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<span style="font-family: Georgia;">4.
In a medium saucepan, combine the butter and water and cook over medium heat,
stirring occasionally, until the butter is melted. Stir in the baking soda (the
mixture will foam up a little). Remove the pan from the heat and whisk about
1/2 cup of the mixture into the molasses mixture until blended. Whisk in the
remaining butter mixture. Whisk in the flour mixture just until blended. Pour
the batter into the prepared pans (filling them 2/3 full) and bake for 35 to 40
minutes, or until a toothpick inserted into the center of each cake comes out
clean. Set the pan on a wire rack and cool the cakes completely. <o:p></o:p></span></div>
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<span style="font-family: Georgia;"><b>Make
the glaze:</b><o:p></o:p></span></div>
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<span style="font-family: Georgia;">5.
In a small bowl, whisk together the confectioners’ sugar and lemon juice to
form a smooth glaze. Spoon some of the glaze over each cake. Let the glaze set
for at least 15 minutes in the refrigerator before wrapping the cakes up. <o:p></o:p></span></div>
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Tish Boylehttp://www.blogger.com/profile/01550493888117716906noreply@blogger.com