Tag Archives: glossy

Reaching for the ‘clouds’ for the New Year!

Well hello to everyone… yes I realize it has been quite a while since my last posting, but there were many obstacles that prevented me from having the time to focus. Hopefully this will be a new blogging beginning for the New Year!
With 2015 finally upon us and an annual Holiday get-together with our friends approaching tonight, I felt this would be the best time to kickstart everything into motion.
Starting with ‘what can I bring’ to our amazing hostess, the words ‘how about dessert’ was music to my ears! After thinking about something out of the norm, I settled on a triple layered hazelnut mocha pavlova, with a hazelnut liquor cream filling…
It all started yesterday by roasting hazelnuts [the amount is your choice, but I went with six ounces] in the oven and also melting milk and dark chocolates [another six ounces] over simmering water. Both were set aside to cool…
While the nuts and melted chocolates cooled, six egg whites were whipped with a pinch of kosher salt until soft peaks formed, from there the sugar began to slowly get added until the whites became glossy and stiff. Once stiff peaks were evident, vanilla and almond extracts were added and the mixer then turned off. The chopped hazelnuts and a cup of chocolate chips were gently folded into the shiny pillowy mixture, as well as the cooled, melted chocolate to create a lovely marbled wonder.
Poured onto three parchment drawn discs and spread out, it was then into the 225*F oven for two and a half hours. Once cooked, the door was opened and the pavlova’s left to cool completely.
For the whipped filling, I beat cream and some hazelnut liquor until firm. This boozy filling was spread on each layer and stacked. The pavlova tier was popped into the refrigerator to ‘set-up’ overnight and then this edible beauty was dressed with some shaved dark chocolate on top before packing up and heading to the party!
The end result… crisp exterior with a slightly chewy center and a creamy delight to hold everything together… a total favorite!
What will I bake next???

-R

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the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

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that’s how the ____ crumbles!!

After enduring a rainy day, I decided to lift my spirits and make a refreshing crumble for dessert tonight. On a trip to the market, vibrant rhubarb peeked out of the wicker baskets and with their long stalks practically reached out for me!
Once home a nice cleaning, a quick chop and then a toss into a pan with sugar, vanilla and butter. As soon as everything was coated, it was cooked until the rhubarb became almost a glossy pink. Into miniature pie dishes went the filling, while to tuck these beauties in, a tasty crumble made up of flour, butter, brown sugar, salt and vanilla sugar. The crumble mixture was combined by hand until it achieved an almost oatmeal-ish texture, but where the butter still was somewhat together…
The crumbles went into the oven for roughly thirty-five minutes until the topping was golden and the insides were slightly bubbling… the rhubarb bubbling out and cascading down the sides made the excitement for digging in even more appealing!
The crumble was crispy and buttery, while the rhubarb filling had a lovey balance of sweet, but let the minute tartness steal the show…

at a low simmer…
-R

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