Tag Archives: layer

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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Stacked with flavor…

A long day, yielded the will to make a delicious eggplant parm supper! After making a trip to a fresh vegetable market and picking up some plump purple lovelies, it was time to head home and start the prep work for what would be a delightful supper…
Everything started by making a big pot of sauce; it was then off to slicing the eggplants and then dusting each in flour, dipping in egg and a quick coating in breadcrumbs and it was then time to start frying.
After all was crisp, it was time to build up and create the perfect marriage… a layer of sauce, then eggplant, some grated pecorino and mozz, basil and then repeated…
A quick bake in the oven and it was time to sit down, sip a glass of wine, slice into and then enjoy!

at a low simmer…
-R

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hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

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layers of perfection…

So to finish off a fantastic weekend full of good food and celebrations, what better to do then crank out an equally fantastic dinner!
I am a lover of anything parmigiana [and typically anything fried], so instead of a traditional parm dinner… the thought of a twist popped into my head!
So I sliced up some beautiful purply eggplant and breaded them, let them chill out for a bit to set up and then bathed them in some hot oil till completely golden, crispy and gorgeous [of course there was the need to taste along the way]!
To create this ‘deconstructed’ if you will eggplant parm, ripe tomatoes were chopped, basil chiffonade and fresh mozz sliced just thick enough to cause a melty glue to seal up this whole story.
Layer upon magnificent layer, this meal was built… a drizzle of oil and into the oven until melted and golden!
Sweet from the tomatoes, a wonderful freshness from the basil, crunchy and textured from the breadcrumb, tender and complexly flavored from the eggplant and oozing from the hot mozz!
What an exciting way to end this weekend…

at a low simmer…
-R

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