tag:blogger.com,1999:blog-60871193200784046002024-03-05T20:06:41.564-06:00Batter and BeatThe trials and tribulations of a Pastry Chef wannabe.Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6087119320078404600.post-1875842805343513892012-12-23T16:17:00.000-06:002012-12-23T16:17:53.542-06:00Ho, to the Ho, Ho.This year, I decided to attempt the <span class="st">Bûche de Noël — so beautiful...and challenging. And I may or may not have shed a tear during the transfer from parchment paper to plate, but thankfully ganache conceals all. If you're feeling ambitious, the recipe I used is from <a href="http://www.saveur.com/article/Recipes/Buche-de-Noel" target="_blank">Saveur</a>. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX1uYPm-wki2Fm0C0C_hTWy2kCKruNuskRE2Vop9WEyKBUMOFUjLJhGXqFf4w7fbISC1yB7JvqLRIflgQ1qqfRhDQC1JRXeWRcJqnXyP-A2ComsW6XUX2fomhVHRfDsrtFBItB6rWqr4/s1600/375296_10200209942201258_1540719825_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipX1uYPm-wki2Fm0C0C_hTWy2kCKruNuskRE2Vop9WEyKBUMOFUjLJhGXqFf4w7fbISC1yB7JvqLRIflgQ1qqfRhDQC1JRXeWRcJqnXyP-A2ComsW6XUX2fomhVHRfDsrtFBItB6rWqr4/s320/375296_10200209942201258_1540719825_n.jpg" width="320" /></a></div>
<br />
<span class="st">Oh, and those adorable meringue mushrooms — are they ever fun to make. I used a different method for the
mushroom assembly, instead of carving a hole in the cap of the shroom, I
just used a microplane to sand down the stems, so they can adhere
easily to the caps using ganache. </span><br />
<br />
<span class="st">This was made for my in-laws, so unfortunately I won't know until Christmas if it's safe for consumption.</span><br />
<span class="st"><br /></span>
<span class="st">As this will be my last post for 2012, I'd like to wish everyone Happy Holidays!</span><br />
<br />
<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-6910503202558032402012-10-08T09:58:00.000-05:002012-10-08T09:58:09.068-05:00The flavors of fallThe outdoor farmers' market is slowly coming to an end. I've worked on a few new tartlet flavors for the season: apple rum, white wine poached pears with frangipane and this one, which is my favorite. It pairs pumpkin filling with a chocolate shell and is topped with a mascarpone espresso cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyy8cbjOEmolj0AyL4g_cYRqmEIZPKB9DewyFw7e9Zoj71JO2vN9ndqITgnqCE1rTVRzAs2DOtMI3AYL4DkblwRW3Kmj0dzVf6LERRo7uPVImAZlFfjnYG8HIBciyvI2clZK28hzJ07o/s1600/PumpkinTart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyy8cbjOEmolj0AyL4g_cYRqmEIZPKB9DewyFw7e9Zoj71JO2vN9ndqITgnqCE1rTVRzAs2DOtMI3AYL4DkblwRW3Kmj0dzVf6LERRo7uPVImAZlFfjnYG8HIBciyvI2clZK28hzJ07o/s320/PumpkinTart2.jpg" width="320" /></a></div>
<br />
I will have these available at the Pilsen Community Market, but of course, in cutesy tartlet form. I'll be at the outdoor market two more Sundays this season: October 14th and October 28th. The Pilsen Community Market is currently organizing their first annual indoor market — will post when I receive more details.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-44056838210513772742012-08-10T14:57:00.001-05:002012-08-10T14:57:37.689-05:00Mucho gusto, pastel de tres lechesHave I really not posted anything new since February?!<b> </b>Good gawd! It's true, my farmers' markets have been keeping me busy this season, but occasionally I have found time to bake something other than tartlets. And so finally, a post...<br />
<br />
My most recent non-tartlet dessert attempt was a tres leches cake that I brought to a taco-themed get-together. Traditionally, it's a sponge cake that's soaked in evaporated milk, condensed milk and heavy cream, but this recipe suggests the use of whole milk in lieu of the heavy cream. I found very little difference in flavor and texture; it was just as rich, dense and delicious.<br />
<br />
I used a 9" metal cake pan instead of a baking dish. If you choose to do the same, you will need to decrease your baking time. My cake was ready in about 25 minutes instead of the 30 to 35 that is noted in the recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoqIjl6rsgjrn7IfB9AaZG9pFony0dUVaX9isPUVayrjhOXu9SXXeLhertr2GxzNu8XSD5yY7xVs3jmnFwB4Q-wlG2_jtXM_NXTqcadHAX9P3_J9Bcc79VhHjnUdUUY_ccaMnqO3-uQk/s1600/TresLeches.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoqIjl6rsgjrn7IfB9AaZG9pFony0dUVaX9isPUVayrjhOXu9SXXeLhertr2GxzNu8XSD5yY7xVs3jmnFwB4Q-wlG2_jtXM_NXTqcadHAX9P3_J9Bcc79VhHjnUdUUY_ccaMnqO3-uQk/s320/TresLeches.JPG" width="320" /></a></div>
<br />
By not having access to my DSLR camera, I had to resort to using my iPhone and Instagram (my newest iPhone app obsession) for the photograph...not too shabby, eh?<br />
<b> </b><br />
<b>Tres Leches Cake</b><br />
Adapted from Martha Stewart<br />
<br />
<ul>
<li> 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish</li>
<li> 1-1/2 cups all-purpose flour</li>
<li> 1 teaspoon baking powder</li>
<li> 1/2 teaspoon coarse salt</li>
<li> 5 large eggs</li>
<li> 1 cup sugar</li>
<li> 1 teaspoon pure vanilla extract</li>
<li> 1 can (14 ounces) sweetened condensed milk</li>
<li> 1 can (12 ounces) evaporated milk</li>
<li> 1 cup whole milk</li>
<li> 2 cups heavy cream</li>
<li> 5 cups fresh fruit (optional), such as oranges or berries, for serving</li>
</ul>
<br /> Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.<br />
<br /> In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.<br />
<br /> Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.<br /><br /> <div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-52112668118376369062012-02-13T16:29:00.001-06:002012-02-13T16:29:27.645-06:00Who needs love when you've got chocolate?This Valentine's Day is the TWENTIETH (!!!) that Kevin and I will be celebrating together. And although this commercialized holiday may not resonate well with some, I think it's the perfect excuse to make, and eat ganache.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTx2FerIKbfFaQ2h6sEvDtQl4KjnqRnc5Lbk0RDK1-7itACdeR9P5VAByoQTUVLN3aaVjfObmQmQ0NFheC2q1V-T-ngFV1k7z44iSPAedOzNH0Vh_YqQJi5qDm5X0sNVQp_qYiWrQE1M/s1600/Hearts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTx2FerIKbfFaQ2h6sEvDtQl4KjnqRnc5Lbk0RDK1-7itACdeR9P5VAByoQTUVLN3aaVjfObmQmQ0NFheC2q1V-T-ngFV1k7z44iSPAedOzNH0Vh_YqQJi5qDm5X0sNVQp_qYiWrQE1M/s400/Hearts.jpg" width="400" /></a></div>
<br />
<b>Dark Chocolate-Cherry Ganache Bars</b><br />
Adapted from The New York Times<br />
<br />
<ul>
<li> 150 grams all-purpose flour (about 1 1/2 cups) </li>
<li> 90 grams confectioners’ sugar (about 3/4 cup) </li>
<li> 26 grams unsweetened cocoa powder (about 1/4 cup) </li>
<li> 1/2 teaspoon fine sea salt </li>
<li> 12 tablespoons cold unsalted butter </li>
<li> 1 teaspoon vanilla extract </li>
<li> 52 grams cherry jam (about 2 tablespoons) </li>
<li> 340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces) </li>
<li> 2/3 cup heavy cream </li>
<li> 3 tablespoons kirsch, rum, brandy or other spirit </li>
<li> 1/2 teaspoon fleur de sel, for sprinkling</li>
</ul>
<br />
In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days. <br />
<br />
Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes. <br />
<br />
Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly. <br />
<br />
Place chocolate in a heatproof bowl. <br />
<br />
In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve. Yields: 18 bars.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com2tag:blogger.com,1999:blog-6087119320078404600.post-77620517289359636142012-01-06T11:29:00.000-06:002012-01-06T19:57:19.722-06:00Sweet!Sweet Petite made the Chicago edition of DailyCandy! Heyyy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.dailycandy.com/chicago/article/117145/Sweet-Petite-French-Pastry" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sb19UPcn5tBDOa4fiyKGrExsFExDgKzUGhNVtawhWATpjtvl0MgSs1woiMDApllNH3mfp1JuqLWeAEzgssnpa8tUpJllfnj2G5oDU6-qMZ_qCtQuuaXN3CWfPteCQMy2sL6VmoM2FZ4/s1600/dailycandy.png" /></a></div>
<br />
<br /><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-36430654690825069392011-12-24T12:52:00.000-06:002011-12-24T16:44:57.825-06:00Happy HolidaysWishing all my little ninjas out there a fantastic holiday season.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uYb4ZwKjEw3R8QfRkE1C2j4y-DHKwOhPsU344GdvtTT6Qju2JZelqVy8mPzzhJiyvDhDgzKIYGmTDW21Un9e8QjfQ1Uuv5k2aPV_aE_E2KQJO896my2TLwidPsr6IKSo30UT8aXAV-I/s1600/Ninja+Bread+Men.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uYb4ZwKjEw3R8QfRkE1C2j4y-DHKwOhPsU344GdvtTT6Qju2JZelqVy8mPzzhJiyvDhDgzKIYGmTDW21Un9e8QjfQ1Uuv5k2aPV_aE_E2KQJO896my2TLwidPsr6IKSo30UT8aXAV-I/s400/Ninja+Bread+Men.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMovD5rIBSCc87GPKFw3x95HGJyRBORbpR80lFvO1Dv3yOcNfc8fiOgYvHKd4zMvcKm-F-X6hpxHWvtTJg8DzlB8-3S-PYEylSefaMdBWbWfLlvtVJ_-Y_rM_qecaZMAcrPTCvHDg0Exw/s1600/Ninja+Bread+Men-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMovD5rIBSCc87GPKFw3x95HGJyRBORbpR80lFvO1Dv3yOcNfc8fiOgYvHKd4zMvcKm-F-X6hpxHWvtTJg8DzlB8-3S-PYEylSefaMdBWbWfLlvtVJ_-Y_rM_qecaZMAcrPTCvHDg0Exw/s400/Ninja+Bread+Men-2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com3tag:blogger.com,1999:blog-6087119320078404600.post-82453417534244393002011-11-05T12:02:00.002-05:002011-11-06T00:32:00.554-05:00Vegan banana walnut muffinsThe Pilsen Famers' Market season has come to a close, so now I'm left with the taxing chore of deciding how to occupy my time. I've considered doing an occasional indoor market and have set my sights on the farmers' market at Empty Bottle.<br />
<br />
I say an "occasional" market because let's be realistic here — I
won't be too keen on schlepping around a few dozen pastries when the
weather is less than desirable. This market takes place just once a month, has shorter hours, AND also serves booze while open. Genius.<br />
<br />
I've inquired on availability and should know by my next post, which seems to be few and far between these days, no?<br />
<br />
Well, here's a little something for my vegan peeps; it's from the Post Punk Kitchen <a href="http://www.theppk.com/">http://www.theppk.com</a>. I always seem to have success with their vegan pastry recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6HtMRXzkGtCaExN0NrWjHCmspzU8vJ0vIkFHBFEjTBkoYEETyhyphenhyphenn1Gy8Eyh1MSZdr5G2gOQvSZOGvRwiA5PcAriph0OHcAW9Gy2nnYHtah5z_z_dcn6TEN7fCnjRvxVYG4ONxhp_ALM/s1600/vegan-banana-walnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6HtMRXzkGtCaExN0NrWjHCmspzU8vJ0vIkFHBFEjTBkoYEETyhyphenhyphenn1Gy8Eyh1MSZdr5G2gOQvSZOGvRwiA5PcAriph0OHcAW9Gy2nnYHtah5z_z_dcn6TEN7fCnjRvxVYG4ONxhp_ALM/s400/vegan-banana-walnut.jpg" width="266" /></a></div>
<br />
The recipe is for banana bread, but I baked mine individually as muffins, so if you choose to do the same, be sure to reduce your baking time to approximately 25-30 minutes (for a dozen).<br />
<br />
<b>Vegan Banana Bread </b><br />
Adapted from Isa Chandra<br />
<br />
<ul>
<li> 1/2 cup brown sugar</li>
<li> 1/2 cups white sugar</li>
<li> 1/2 cup room temperature margarine (I used Earth Balance)</li>
<li> 3 very ripe bananas, mashed well</li>
<li> 2 cups flour</li>
<li> 1/2 teaspoon baking soda</li>
<li> 1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar</li>
<li> 1 teaspoon vanilla</li>
<li> 1 teaspoon cinnamon</li>
<li> 1/4 teaspoon allspice</li>
<li> 1/2 teaspoon salt </li>
<li>chopped walnuts (optional)</li>
</ul>
<br />
Preheat oven to 350º F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. <br />
<br />
Sift together flour, baking soda, salt and spices. <br />
<br />
Cream together the margarine and sugars. Add bananas, soy milk and vanilla. <br />
<br />
Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes. Makes 12 slices.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-6307446733321605762011-10-16T12:53:00.000-05:002011-12-13T10:54:06.770-06:00A reason to wake up in the morningHey, it's my first recipe post in quite some time. Boy, have I been <strike>lazy</strike> busy. Anywho, I think that you may find this was worth the wait, because... it's... CREPES!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTEMOZRGJ-9AWl55wKUzzmJVv9MrBfSfiiGFxQW1EsJPl2V_MKn2lBynlm6vYxvHvdTAW1AC6UVM-Pf5sIMJ29kgwvfyqRzXjt5huKEWWTYk_WxfSOSMo1_IJCVLWs4BZWpcZa1IIyWk/s1600/crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTEMOZRGJ-9AWl55wKUzzmJVv9MrBfSfiiGFxQW1EsJPl2V_MKn2lBynlm6vYxvHvdTAW1AC6UVM-Pf5sIMJ29kgwvfyqRzXjt5huKEWWTYk_WxfSOSMo1_IJCVLWs4BZWpcZa1IIyWk/s400/crepes.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Crepes are relatively easy to make, although I would highly recommend splurging on a crepe pan. They are designed specifically for this use and once your pan is seasoned, consistent crepes are a breeze. I purchased this one: <a href="http://www.surlatable.com/product/PRO-504720/de-Buyer-Nonstick-Crepe-Pans">http://www.surlatable.com/product/PRO-504720/de-Buyer-Nonstick-Crepe-Pans</a><br />
<br />
The recipe below is a traditional crepe batter for sweet fillings. Generally, crepe batter for sweet fillings is made with pastry flour, and batter for savory is made with buckwheat flour.<br />
<br />
Here comes the fun part — there are an endless number of fillings that you can use. My favorite is mascarpone with strawberries that have been macerated in Port wine and sugar, but most people swear by a simple scoop of Nutella, or a dusting of confectioner's sugar.<br />
<br />
<b>Crepes for sweet fillings</b><br />
Adapted from <a href="http://www.chow.com/recipes/19317-brown-butter-crepes-with-strawberries-ricotta-and-orange-beurre-blanc">here</a><br />
<br />
<ul>
<li>4 tablespoons unsalted butter</li>
<li>1-1/3 cups whole wheat pastry flour</li>
<li>1 cup confectioner’s sugar</li>
<li>Pinch of salt</li>
<li>2 whole eggs</li>
<li>1 egg yolk</li>
<li>1-1/3 cups whole milk</li>
<li>1 tablespoon vanilla bean paste<span itemprop="ingredients"> </span> </li>
</ul>
<br />
In a pan, cook the butter until brown (beurre noisette).<br />
<br />
Sift
together the flour, confectioner’s sugar and the salt. Whisk together
the eggs, egg yolk and the milk. Add to the dry ingredients.<br />
<br />
Whisk in the brown butter and vanilla bean paste. Place in container and allow batter to rest overnight.<br />
<br />
In a non-stick skillet ladle 1 ounce of batter for each crepe, makes approximately 12 crepes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.yummly.com/blog/2011/11/eat-breakfast-with-pancakes-french-cousin-crepes/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsu9GFYTuXi3qXJ1CsW9osbRfkljDIGl0EBBjIIDGi3aU1IppLuZqt-Ozatb3TVAHXwtq7KVOhomgUrF8IEnIemMUL1SrBAuKvNAYW8uJYfwe2vem9hGONcFogcr4hGvQw2J2a_VV3O0/s1600/yummly_certified_120x120.png" /></a></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-22535175593681748962011-10-03T09:48:00.000-05:002011-10-03T17:38:16.830-05:00Gaudi, Cava, and way too many tapasKevin and I just returned from Barcelona, where we were celebrating his birthday...not any ol' birthday, but the big 4-0.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TbT6twvQ4vSsdkuEPmZvGveASnTB4o0jUN2RNTx056mRkxpmJH8Hysc0xVwV8yzNRAYlbwe5rGhv5qEHLjWcKedCojzWJs9HhH2aYmES8UvOqQEBiY2XBmuQxlPDeVviqCpogKDr-WQ/s1600/IMG_1073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TbT6twvQ4vSsdkuEPmZvGveASnTB4o0jUN2RNTx056mRkxpmJH8Hysc0xVwV8yzNRAYlbwe5rGhv5qEHLjWcKedCojzWJs9HhH2aYmES8UvOqQEBiY2XBmuQxlPDeVviqCpogKDr-WQ/s320/IMG_1073.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh Lordy, Kbird's 40</td></tr>
</tbody></table>
<br />
Every sunny 75-plus degree day was spent exploring the neighborhoods of Barcelona — visiting Cava bars, the markets, Gaudi's buildings, and relaxing on the beautiful beaches of the Mediterranean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUSAiI8ffYNNjELFD07N3wX14GjEeY0k1_bqO6eKsISZ0Nv2gitfq4kzwfOlEJPDRBT6zvayZCHtYbfiMiWdCKOd0YzWnD-5mPZ4pXxTXl8YkEggxW4-istdObEiBOr0AgpCqxLNyHZk/s1600/sagradad-familia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUSAiI8ffYNNjELFD07N3wX14GjEeY0k1_bqO6eKsISZ0Nv2gitfq4kzwfOlEJPDRBT6zvayZCHtYbfiMiWdCKOd0YzWnD-5mPZ4pXxTXl8YkEggxW4-istdObEiBOr0AgpCqxLNyHZk/s400/sagradad-familia.jpg" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM4oOXW_QHbPLOWZtR2fvKmAL5VDAHh0zYlKtteUH359hFEVIQKdIaCEZ5RdOAHzyhwD_R0lGHiGY81_-XCsClpSYdp_BeVlkiFzwYG7E5u_ZVOIUddwVVNfRvrABa1Kx4Oy_ltmlKDE/s1600/barcelona-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOM4oOXW_QHbPLOWZtR2fvKmAL5VDAHh0zYlKtteUH359hFEVIQKdIaCEZ5RdOAHzyhwD_R0lGHiGY81_-XCsClpSYdp_BeVlkiFzwYG7E5u_ZVOIUddwVVNfRvrABa1Kx4Oy_ltmlKDE/s400/barcelona-2.jpg" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JB3SDYahjyIyFskaE3z-pmQM045fXLppVKyUziZq_ZUwGrKXixLpmIdqGK29TU-72F6HzM7dFpjDa0jEzh5qkvlZKw830BgP3KpJ_ErOKImrMb-MWWx11EhlLRMEYPO0yC5gyKdRH-4/s1600/iberico.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JB3SDYahjyIyFskaE3z-pmQM045fXLppVKyUziZq_ZUwGrKXixLpmIdqGK29TU-72F6HzM7dFpjDa0jEzh5qkvlZKw830BgP3KpJ_ErOKImrMb-MWWx11EhlLRMEYPO0yC5gyKdRH-4/s400/iberico.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3x0SfURFaRz5gY7yr3TCmpHP7oGifJPPbqy2uwE4oS6Ua_QfT3MJFeZSHewqBq7wCLS-dzu4jT5RJ-gcXmonA1CM3KsuvqWqYEcSVUN9nWXfpgZlrTfqAwPJhv_Oni4i59ntZLyL8Ko/s1600/park-guell-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3x0SfURFaRz5gY7yr3TCmpHP7oGifJPPbqy2uwE4oS6Ua_QfT3MJFeZSHewqBq7wCLS-dzu4jT5RJ-gcXmonA1CM3KsuvqWqYEcSVUN9nWXfpgZlrTfqAwPJhv_Oni4i59ntZLyL8Ko/s400/park-guell-2.jpg" width="298" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdLYJPQbISnup0Iu0LqDDX4Zm8r6oMrD7_HsJEGZAy7W0ydlyIzzjF4kK944JxYEo7jdbCKqbreqIle_k-tuWX2g3KGQBeZUeNc5AoHKC_bS1QOPGUcffOSzMLdGM3bFGF9VNETssk3U/s1600/park-guell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdLYJPQbISnup0Iu0LqDDX4Zm8r6oMrD7_HsJEGZAy7W0ydlyIzzjF4kK944JxYEo7jdbCKqbreqIle_k-tuWX2g3KGQBeZUeNc5AoHKC_bS1QOPGUcffOSzMLdGM3bFGF9VNETssk3U/s400/park-guell.jpg" width="298" /></a></div>
<br />
We also ventured out of the city and took a scenic day trip to a Benedictine monastery in the mountains of an area called Montserrat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhQieSADngwKXZJLuO3TlCWpnK_cYrCuceVZaTjnS4DHcg29sakyajzQKOR6JyRncEpChyphenhyphenjZNxKfToqDNLP-fT-UF72dvJB9Cz8uMojsxs80kCmhlJdZllnpMcK0XZC-UFH6F5x06s2E/s1600/montserrat-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhQieSADngwKXZJLuO3TlCWpnK_cYrCuceVZaTjnS4DHcg29sakyajzQKOR6JyRncEpChyphenhyphenjZNxKfToqDNLP-fT-UF72dvJB9Cz8uMojsxs80kCmhlJdZllnpMcK0XZC-UFH6F5x06s2E/s400/montserrat-2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtz81xkdyd3hvkNTh9L62mmJXQSvHqn4XFhYHPsb3fRCIQNhNYNB_eB5wF8U0acDON7rUZqcpxwE3eW-WwY8LbOLluixb4_tzXsPpNMHVSS3xzTqxWkAs1p__ml4sqTIsw4v8B_SYPQs/s1600/montserrat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtz81xkdyd3hvkNTh9L62mmJXQSvHqn4XFhYHPsb3fRCIQNhNYNB_eB5wF8U0acDON7rUZqcpxwE3eW-WwY8LbOLluixb4_tzXsPpNMHVSS3xzTqxWkAs1p__ml4sqTIsw4v8B_SYPQs/s400/montserrat.jpg" width="400" /></a></div>
<br />
And now for the obligatory food shots. This was the first time I traveled without my camera, so I only had use of the camera on my beloved iPhone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaERK1bcgAcg8KQhbX7LqLCezAB-IZcDEz_8PT1zfI_GbDVM9QiEB4Jfo-Jnqxmb7mi0S1tBlcUfQztRnXiYIB9Joh8kceTLaY0ODIWS-ntkc6QqhqD_DH8rmCHlWIQ9VUaCDjO2dNj18/s1600/fruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaERK1bcgAcg8KQhbX7LqLCezAB-IZcDEz_8PT1zfI_GbDVM9QiEB4Jfo-Jnqxmb7mi0S1tBlcUfQztRnXiYIB9Joh8kceTLaY0ODIWS-ntkc6QqhqD_DH8rmCHlWIQ9VUaCDjO2dNj18/s400/fruit.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE1brC0dT9cgAxFXIIw1EyzMrtoOdb7iJMISNG2T7rHDg0FZ_KdiHtl5_0LhzCcngDSVwC_3ToLdl7KSsvsEORG_Dx-N955H0H6Laa7V3GtdEOspzJ15tC6ZM8v4yGtjiZkx87u8-r00/s1600/jamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE1brC0dT9cgAxFXIIw1EyzMrtoOdb7iJMISNG2T7rHDg0FZ_KdiHtl5_0LhzCcngDSVwC_3ToLdl7KSsvsEORG_Dx-N955H0H6Laa7V3GtdEOspzJ15tC6ZM8v4yGtjiZkx87u8-r00/s400/jamon.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtM-Ok3w4A8Xr3dtOd_osbouU2G7YI9L7evquy4PztBpmBAonM6GB_WDmXJrkRw6MFo9AzdB-rpXzWkJodh8CFHc4iiXOkP4I_6vEmN_HfLeCNGvH6AkXYYPzDxvDo0GfJC6j0UAcKvQ/s1600/squid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtM-Ok3w4A8Xr3dtOd_osbouU2G7YI9L7evquy4PztBpmBAonM6GB_WDmXJrkRw6MFo9AzdB-rpXzWkJodh8CFHc4iiXOkP4I_6vEmN_HfLeCNGvH6AkXYYPzDxvDo0GfJC6j0UAcKvQ/s400/squid.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGH3IH_TxCcJAB6jplCoI2P6pl1QQlvIwj8Hfe_n06Pj28q-GUwnaxEQws-jNjI869AymiVBXbth758ttBQ0wvaTeC08qQN3M9zd8a8iwAJtREHiKsKYVIckDOofoSiRVeCarlo48vWUA/s1600/pastries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGH3IH_TxCcJAB6jplCoI2P6pl1QQlvIwj8Hfe_n06Pj28q-GUwnaxEQws-jNjI869AymiVBXbth758ttBQ0wvaTeC08qQN3M9zd8a8iwAJtREHiKsKYVIckDOofoSiRVeCarlo48vWUA/s400/pastries.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuXn9rAAEXmY4vhz27wxeWePpZ3JqIS8yUvb6IJXXhDv_Du-zErOWEFPmUdw_OCPfvgYxGYospecxoCg1QcPm-uuU6iqgL_gHG1vpHPDu17vojrWIQb6Pq1h5Yx1hn4v2f2rxgHqr7E4/s1600/figs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuXn9rAAEXmY4vhz27wxeWePpZ3JqIS8yUvb6IJXXhDv_Du-zErOWEFPmUdw_OCPfvgYxGYospecxoCg1QcPm-uuU6iqgL_gHG1vpHPDu17vojrWIQb6Pq1h5Yx1hn4v2f2rxgHqr7E4/s400/figs.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJO4qzRKEdB9_Z_dCaowztqESUmNAW0Qs8FUAy0uV7r7ET_FWoMX6XTEUyRpb07hTr4iGP-OKg0QHTIQkPb7iVBGpNdmR8G2_Av8-D-cGevmar8AwzeJV-CYl1fucwRhaxLbXxCrMW0/s1600/prawns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJO4qzRKEdB9_Z_dCaowztqESUmNAW0Qs8FUAy0uV7r7ET_FWoMX6XTEUyRpb07hTr4iGP-OKg0QHTIQkPb7iVBGpNdmR8G2_Av8-D-cGevmar8AwzeJV-CYl1fucwRhaxLbXxCrMW0/s400/prawns.jpg" width="400" /></a></div>
<br /><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com2tag:blogger.com,1999:blog-6087119320078404600.post-24593472963049378142011-07-17T18:12:00.002-05:002011-07-25T19:31:54.422-05:00Short and sweet and not a tartThese two cakes were completed today for a surprise birthday party at Honky Tonk BBQ. The owner requested that they be gluten-free, so I made two flourless entremets from recipes learned in pastry school. One is an almond flour cake with apricot-passion fruit gelee and nougat mousse, and the second is a chocolate cake with vanilla cremeux and chocolate mousse. I had forgotten how fun (and challenging) these cakes are to make.<br />
<br />
I haven't been so great at updating my blog as of late...pardon. Patio drinks, farmers' markets, my new (old) bicycle and all things summer have been a welcome distraction, but I do promise to post new recipes soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzs1tYPmq8Pv0Jcy_EkKklO8pHkwwlTcK5rCInpb72d4FsEL-iSoXJQuI2iLQ1zr7Y-3veDNVoexMUA_zZaHeNfeUfq1OomQLfZXWbmifn4A4rfnKEqesG0lZ9JUVlw2DuL02CmIpxNA/s1600/entremet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzs1tYPmq8Pv0Jcy_EkKklO8pHkwwlTcK5rCInpb72d4FsEL-iSoXJQuI2iLQ1zr7Y-3veDNVoexMUA_zZaHeNfeUfq1OomQLfZXWbmifn4A4rfnKEqesG0lZ9JUVlw2DuL02CmIpxNA/s400/entremet.jpg" width="267" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNX9H_uu43Zt1xnVRPph2FZYzWmYXnpEpfJ1yr90SDDToeXO9vho1pg4CwkpuPnPprsXvXNol0_KLS-5qdmzhYl_DdsF3UNzO47A1EVprCM3X88UMfczjqKCG5KVjztd0s3KfpRCikloA/s1600/entremet-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNX9H_uu43Zt1xnVRPph2FZYzWmYXnpEpfJ1yr90SDDToeXO9vho1pg4CwkpuPnPprsXvXNol0_KLS-5qdmzhYl_DdsF3UNzO47A1EVprCM3X88UMfczjqKCG5KVjztd0s3KfpRCikloA/s400/entremet-2.jpg" width="400" /></a></div>
<br /><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com3tag:blogger.com,1999:blog-6087119320078404600.post-35688828428596644502011-06-27T21:48:00.000-05:002011-06-27T21:48:51.263-05:00Sweet Petite debutSo my debut at Sunday's <a href="http://pilsencommunitymarket.org/">Pilsen Community Market</a> was an unforeseen success. Saturday's bake-a-thon resulted in the creation of over 130 individual pastries, some sleep deprivation and a bit of carpal tunnel syndrome. I sold out of all of my items with the exception of 6 measly tartlets.<br />
<div class="separator" style="clear: both; text-align: center;"></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvZjL9JAKqgH8TRvJxUJ-taJMEs2_rfuoP2u3iKIoS7fKU9vUIMPl_GFMEN0CfJ4a6jfKbnC2zQWprSAU-dMCt7QpnAtacz0rPQ02cpac2u7HrqeiZGfxhaCDcmCt5Z6_ncyIGSwKQ10/s1600/SweetPetiteChicago-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvZjL9JAKqgH8TRvJxUJ-taJMEs2_rfuoP2u3iKIoS7fKU9vUIMPl_GFMEN0CfJ4a6jfKbnC2zQWprSAU-dMCt7QpnAtacz0rPQ02cpac2u7HrqeiZGfxhaCDcmCt5Z6_ncyIGSwKQ10/s400/SweetPetiteChicago-2.jpg" width="400" /></a></div><br />
A special thanks to Kevin (husband/dishwasher/salesman extraordinaire) and all of my friends who came out to support me. I was absolutely terrified, but their presence made a gorgeous summer day even lovelier.<br />
<br />
I will be back at the market on July 10th, and will continue throughout the remainder of the summer. I'll be listing those dates on my website: <a href="http://www.sweetpetitechicago.com/">http://www.sweetpetitechicago.com/</a> as well as my Sweet Petite Facebook page: <a href="https://www.facebook.com/home.php#%21/SweetPetiteChicago">https://www.facebook.com/home.php#!/SweetPetiteChicago</a><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com3tag:blogger.com,1999:blog-6087119320078404600.post-4611500486932592892011-05-22T18:56:00.002-05:002011-05-27T20:51:50.059-05:00Gelato for breakfast. I do what I want.I'm savoring this sunny 80 degree day because I don't know when we'll experience another. It has been a miserable spring even by Chicago standards. We've had a record-breaking number of cloudy days and most days have struggled to hit 50 degrees. Not fun.<br />
<br />
So today, it's gelato for breakfast, a nice sunny stroll with the doggies and some late afternoon cocktails on a patio somewhere.<br />
<br />
On another note, I've finalized all paperwork for the commercial kitchen, so I will finally be able to participate in a local farmers' market which begins on June 5. Hot damn.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4vLLE3UaH4wA16VCjOQpHGReiAECuzTVwWx0jNwxylKaynmdSPX5SR8HCLidVrEjaBqxRyHVYZzwdq2sXAa1viz7t0xLCTfdsoRfdvaZDE1FWO2zm0Let6ZdLkyJ_K42jUbav2n_96k/s1600/hazelnut-gelato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4vLLE3UaH4wA16VCjOQpHGReiAECuzTVwWx0jNwxylKaynmdSPX5SR8HCLidVrEjaBqxRyHVYZzwdq2sXAa1viz7t0xLCTfdsoRfdvaZDE1FWO2zm0Let6ZdLkyJ_K42jUbav2n_96k/s400/hazelnut-gelato.jpg" width="400" /></a></div><br />
<b>Chocolate-Hazelnut Gelato</b><br />
Adapted from Giada De Laurentiis <br />
<ul><li>2 cups whole milk</li>
<li>1 cup heavy cream </li>
<li>1/2 cup sugar, plus 1/4 cup </li>
<li>4 egg yolks </li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/2 cup chocolate-hazelnut spread (recommended: Nutella) </li>
<li>1/2 cup toasted hazelnuts, crushed</li>
</ul><br />
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. <br />
<br />
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. <br />
<br />
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker along with crushed hazelnuts and follow manufacturer's instructions to freeze. <br />
<br />
Makes approximately 4 cups.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com4tag:blogger.com,1999:blog-6087119320078404600.post-2405165101723596442011-04-03T19:16:00.000-05:002011-04-03T19:16:27.695-05:00Don't pooh-pooh the cupcake.I realize this pastry trend has been over for quite some time, yet I really cannot resist making them. So what's better than making a passé pastry? Making a passé pastry whose main ingredient is carrots. If you're not one for veggies in your cake, this recipe may sway you to think otherwise.<br />
<br />
My coworker described the cream cheese frosting as being "absolutely orgasmic". Yep. It's the Plugra butter, baby...the Plugra butter.<br />
<br />
This recipe makes (1) 8-inch double layered cake, or approximately 2 dozen cupcakes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkugccimcdGslZP2p4i5wEKQVgP0HKERE2xTwBSoSKKT8ySfY50niVK0vrnl84pmJkPsYV0V8Rv7Z5cxXxVidYUU1X-yZdcmneXJQEO3Om_TIIAAqHVnGAQD429RRh-hDgDiOmQfSBsFA/s1600/carrot+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkugccimcdGslZP2p4i5wEKQVgP0HKERE2xTwBSoSKKT8ySfY50niVK0vrnl84pmJkPsYV0V8Rv7Z5cxXxVidYUU1X-yZdcmneXJQEO3Om_TIIAAqHVnGAQD429RRh-hDgDiOmQfSBsFA/s400/carrot+cupcake.jpg" width="400" /></a></div><br />
<b>Carrot and Pineapple Cake</b><br />
Adapted from Ina Garten<br />
<br />
<b>For the cake:</b><br />
<ul><li>2 cups granulated sugar</li>
<li>1-1/3 cups vegetable oil</li>
<li>3 extra-large eggs, at room temperature</li>
<li>1 teaspoon pure vanilla extract</li>
<li>2-1/2 cups plus 1 tablespoon all-purpose flour, divided</li>
<li>2 teaspoons ground cinnamon</li>
<li>2 teaspoons baking soda</li>
<li>1-1/2 teaspoons kosher salt</li>
<li>1 cup raisins</li>
<li>1 cup chopped walnuts</li>
<li>1 pound carrots, grated</li>
<li>1/2 cup diced fresh pineapple</li>
</ul><b>For the frosting:</b><br />
<ul><li>3/4 pound cream cheese, at room temperature</li>
<li>1/2 pound unsalted butter, at room temperature</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1 pound confectioners' sugar, sifted</li>
</ul><br />
Preheat the oven to 350 degrees F. <br />
<br />
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. <br />
<br />
<b>For the cake: </b><br />
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2-1/2 cups flour, the cinnamon, baking soda, and salt. <br />
<br />
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. <br />
<br />
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. <br />
<br />
<b>For the frosting: </b><br />
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. <br />
<br />
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com5tag:blogger.com,1999:blog-6087119320078404600.post-55732585885668681602011-03-09T14:07:00.001-06:002011-03-10T15:44:41.421-06:00An attempt to put my pastry education to good useSo most of you know that I've continued to work as a graphic artist, but would like to supplement my career by working in pastry. So here is what I've been working on since graduation:<br />
<br />
<a href="http://www.sweetpetitechicago.com/">http://www.sweetpetitechicago.com/</a><br />
<br />
I am looking to operate out of one of Chicago's shared commercial kitchens with hopes of selling to farmers' markets and local cafes. I'll keep you posted on my progress.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com4tag:blogger.com,1999:blog-6087119320078404600.post-41034253111257319932011-03-09T13:46:00.000-06:002011-03-09T13:46:58.695-06:00Put. A. Bird. On. It.Have you watched the IFC series called "Portlandia"? If you haven't, you must! Just take a look-see...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0XM3vWJmpfo?feature=player_embedded' frameborder='0'></iframe></div><br />
I too, am one of those weirdos who cannot resist a good bird motif...bonus points if it's on pastry.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrHSe-EX_O4rr1PqWJmQuBLKYNE8qUsB6-knk8KDZ_STtE1jJgxs5dVdA-oz4B0D4jMOybzRBFbpIOAUMXF1Mst_CvQUQKlyIWb-_eoLIZBeH_jIO7hWJEeBNAYlUSDY-b5EaEPP7o5E/s1600/PutABirdOnIt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrHSe-EX_O4rr1PqWJmQuBLKYNE8qUsB6-knk8KDZ_STtE1jJgxs5dVdA-oz4B0D4jMOybzRBFbpIOAUMXF1Mst_CvQUQKlyIWb-_eoLIZBeH_jIO7hWJEeBNAYlUSDY-b5EaEPP7o5E/s400/PutABirdOnIt.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Chocolate and passion fruit curd tart with cocoa powder bird.</i></td></tr>
</tbody></table><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com2tag:blogger.com,1999:blog-6087119320078404600.post-86584516968371621752011-03-05T11:55:00.000-06:002011-03-05T11:55:57.980-06:00Back to life, back to realityKevin and I have returned from Puerto Rico feeling rested and looking sun-kissed. San Juan was a fascinating city with friendly people and an overabundance of sunny, 80-plus degree days.<br />
<br />
The majority of our time was spent in the Old San Juan area, which was absolutely charming. Regrettably, I didn't bring along my Nikon DSLR, so these photos were taken with my modest point and shoot camera.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV5i2q010XTgf3P4peXGM7-CWcYq-N9gjQbHS0fkZYmVXOE7Nu0erE0n2DWQT9gDUiNrQgcgsObvGkZgtvkEWpXX6LHqB54LcMZh5E61w29fq9JTkBUe_Kr6yprGtMO_6Ig0DPCNUUp4/s1600/DSCN1697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV5i2q010XTgf3P4peXGM7-CWcYq-N9gjQbHS0fkZYmVXOE7Nu0erE0n2DWQT9gDUiNrQgcgsObvGkZgtvkEWpXX6LHqB54LcMZh5E61w29fq9JTkBUe_Kr6yprGtMO_6Ig0DPCNUUp4/s400/DSCN1697.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3GZuKvRv8FL9Rl4j2IydMP13Hkvp5vJzWItm9o5kfpB4-UWlbVc0A8KU3XSVQ6X_aJhBdocBoM45ubHlUD1aoZc_x9Y35mV5wAll1baYDegkoD1SjJyMtshPx6Bw47_s829Gf3GUEb0/s1600/DSCN1707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3GZuKvRv8FL9Rl4j2IydMP13Hkvp5vJzWItm9o5kfpB4-UWlbVc0A8KU3XSVQ6X_aJhBdocBoM45ubHlUD1aoZc_x9Y35mV5wAll1baYDegkoD1SjJyMtshPx6Bw47_s829Gf3GUEb0/s400/DSCN1707.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOWz3Wg5x4rRq6l04wLI4Pea5nOQAtZ1W9n06JmnhV-7CxzYQmVQLvurM1_t8zhKdmdOJGKwPJM8uLqQFfm8QhrWWDafigPyptK9awVte9NCMljnKt50Z04LY9gZywKTFAzDGjVvueQ8/s1600/DSCN1735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOWz3Wg5x4rRq6l04wLI4Pea5nOQAtZ1W9n06JmnhV-7CxzYQmVQLvurM1_t8zhKdmdOJGKwPJM8uLqQFfm8QhrWWDafigPyptK9awVte9NCMljnKt50Z04LY9gZywKTFAzDGjVvueQ8/s400/DSCN1735.jpg" width="400" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQETbang1MsbQSGGXidFmbcAm1z6sKdNusqZABkGT1LqbLUeNrfpnC-UwOKW9HBft5EPyHWuNn6P9cXnxnF2S7Da7b3d79RranefJ8-G2NqrMooZLdPwY3ryEzwFONDdE_ZuNYMxNHu0/s1600/DSCN1828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQETbang1MsbQSGGXidFmbcAm1z6sKdNusqZABkGT1LqbLUeNrfpnC-UwOKW9HBft5EPyHWuNn6P9cXnxnF2S7Da7b3d79RranefJ8-G2NqrMooZLdPwY3ryEzwFONDdE_ZuNYMxNHu0/s400/DSCN1828.jpg" width="400" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzx3dW0RM4IvLKS2YW20desMQh7jNaG8gpc0vQvQTEo7uxV-Shj2u_25SAoWuctx6DS7KsRqtJZ-mIz0rtRbBGr24sTh6I7Zh_GgIn0vPM9AUihMh77TP9hDxWdh8r6MSGxDsZjO0YEI/s1600/DSCN1744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzx3dW0RM4IvLKS2YW20desMQh7jNaG8gpc0vQvQTEo7uxV-Shj2u_25SAoWuctx6DS7KsRqtJZ-mIz0rtRbBGr24sTh6I7Zh_GgIn0vPM9AUihMh77TP9hDxWdh8r6MSGxDsZjO0YEI/s400/DSCN1744.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnRH81cUtjh-TGyuZk18yQUJnqAMejVfiiS6o022wG_ANsAdHC4NNomPdUFpIz69zFUNrnN739bwPqgLc-zSAS2ayfOfBvpXQBQgC7iiwgc_L_e0A5YA8wNIGJ15D4JNWoImt317M5T0/s1600/DSCN1806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnRH81cUtjh-TGyuZk18yQUJnqAMejVfiiS6o022wG_ANsAdHC4NNomPdUFpIz69zFUNrnN739bwPqgLc-zSAS2ayfOfBvpXQBQgC7iiwgc_L_e0A5YA8wNIGJ15D4JNWoImt317M5T0/s400/DSCN1806.jpg" width="300" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayqBlQ3PE849CYgjN4gn9DH1K6DCobA5_4nxUK904Fa1_6ZcTW4nI8VT83dvK-TZyFpCB8Z0fmIZdiUx1pY1QgRKulYEw7ZqLwvMAGHkSPBfyK_fT_LJpVZ4sk3c2PSPqxxL4T7XRTTg/s1600/DSCN1839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayqBlQ3PE849CYgjN4gn9DH1K6DCobA5_4nxUK904Fa1_6ZcTW4nI8VT83dvK-TZyFpCB8Z0fmIZdiUx1pY1QgRKulYEw7ZqLwvMAGHkSPBfyK_fT_LJpVZ4sk3c2PSPqxxL4T7XRTTg/s400/DSCN1839.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOXH4psnPoHzK2xEjbAQ-6xIw-imDb3AW72WsNbdNI-fgGkYCRODH2Nx_Xc3CwCP_k1o4wTx2dTfBqm2dwqIRuOoEQx3uL9nnBI3fd4fuu8iakb0N_0kmUNBhC85I15crS34dK09WH0w/s1600/DSCN1875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOXH4psnPoHzK2xEjbAQ-6xIw-imDb3AW72WsNbdNI-fgGkYCRODH2Nx_Xc3CwCP_k1o4wTx2dTfBqm2dwqIRuOoEQx3uL9nnBI3fd4fuu8iakb0N_0kmUNBhC85I15crS34dK09WH0w/s400/DSCN1875.jpg" width="300" /></a></div><br />
And yes, I may have indulged in a tropical drink or two...okay, now back to work.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-57557969350228282442011-02-01T16:26:00.004-06:002011-02-02T17:58:01.763-06:00Snowmageddon or the Snowpocalypse 2011Chicago is on the verge of a blizzard.<br />
<br />
They have predicted that we'll receive up to 2 feet of snow when it's all said and done. And while that's nothing to sneeze at, we are after all, living in Chicago — so brutal winters are to be expected.<br />
<br />
I just chalk this one up to be an old school winter...the type I experienced as a kid (and crazily enjoyed). When snow drifts came up to my arm pits, and itchy wool tights and thermals were the required base layer. It was all good though, because there was sledding, snowball fights, and playing king of the snow mountain.<br />
<br />
My adult experiences with winter aren't so pleasant, since they equate to traffic hell, snow shoveling, and freezing my caboose off at the bus stop. Luckily, my work has given us the option of taking a snow day tomorrow, so I'll be spending mine in tartlet heaven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLJrCe8NgpuweGve_4TWQtORcaOWFzFdqho26W4bhuFV7hxYnbn2fPbDOFzlMen4685XUklzScg3mRrOAh_1CPvWnpJpOdpL1_3oqh8HPZa8t9paudQ4sZnFP832CN18_ru23DC-74fM/s1600/BerryPortTartlet_home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLJrCe8NgpuweGve_4TWQtORcaOWFzFdqho26W4bhuFV7hxYnbn2fPbDOFzlMen4685XUklzScg3mRrOAh_1CPvWnpJpOdpL1_3oqh8HPZa8t9paudQ4sZnFP832CN18_ru23DC-74fM/s400/BerryPortTartlet_home.jpg" width="267" /></a></div><br />
<b>Strawberry Mascarpone Tart with Port Glaze</b><br />
Adapted from Gourmet, April 2009<br />
<br />
Recipe makes (1) 10 inch tart, or approximately (24) 3 inch tartlets. If you opt for using the tartlet molds, pie weights are not necessary. <br />
<br />
<b>For tart shell: </b><br />
<ul><li>1-1/4 cups all-purpose flour</li>
<li>3 tablespoons granulated sugar</li>
<li>Rounded 1/4 teaspoon salt</li>
<li>7 tablespoons unsalted butter, cut into 1/2-inch pieces</li>
<li>1 large egg yolk</li>
<li>1/2 teaspoon pure vanilla extract</li>
<li>1/2 teaspoon fresh lemon juice</li>
<li>3 tablespoons cold water </li>
</ul><br />
<b>For filling: </b><br />
<ul><li>1-1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise</li>
<li>1/3 cup granulated sugar</li>
<li>3/4 cup ruby Port</li>
<li>1 pound mascarpone (about 2 cups)</li>
<li>1/4 cup confectioners sugar</li>
<li>1 teaspoon fresh lemon juice</li>
<li>1/2 teaspoon grated lemon zest</li>
<li>3/4 teaspoon pure vanilla extract </li>
</ul><br />
<div class="instructions"><b>Make tart shell:</b><br />
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together. </div><div class="instructions"><br />
</div><div class="instructions">Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes. </div><div class="instructions">Preheat oven to 375°F with rack in middle. </div><div class="instructions"><br />
</div><div class="instructions">Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.<br />
<br />
</div><div class="instructions"><b>Make filling while tart shell cools: </b><br />
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly. </div><div class="instructions">Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.<br />
<br />
</div><div class="instructions"><b>Assemble tart: </b><br />
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart. </div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com1tag:blogger.com,1999:blog-6087119320078404600.post-59055116257839866972011-01-17T15:06:00.009-06:002011-01-18T19:40:52.032-06:00Madeleines for your MondayUgh...what an endless winter, and it's only mid-January. Someone remind me again why I choose to live in Chicago? Yep, cabin fever has hit me a bit sooner this winter, and no amount of vino, Netflix, or Wii Karaoke Revolution can shake it.<br />
<br />
So my yearly escape from the snowy abyss will take place in February, when I will be visiting sun-soaked San Juan, Puerto Rico. Kevin and I have never been, but I hear it's a city rich in history <span id="search" style="visibility: visible;">—</span> complete with beautiful architecture, nature and amazing food. And for those of you who have traveled there, I welcome your suggestions.<br />
<br />
In the meantime, baking seems to help me pass the time. So here's a little sunshine for your dreary, winter Monday.<br />
<br />
<b>Madeleines</b><br />
<br />
<ul><li>2/3 cup cake flour (sifted)</li>
<li>1/4 teaspoon baking powder (sifted)</li>
<li>1/8 teaspoon salt</li>
<li>2 whole eggs</li>
<li>1/4 teaspoon vanilla paste</li>
<li>zest of 1 orange</li>
<li>1 teaspoon orange juice</li>
<li>1/2 cup unsalted butter (melted and cooled)</li>
<li>1 cup confectioners sugar (sifted)</li>
</ul><br />
Preheat oven to 350º F. Butter (2) 12 ct. madeleine molds. Sift flour, baking powder and salt together and set aside.<br />
<br />
In an electric mixer, beat together the eggs, orange juice, zest and vanilla on high for 5 minutes. Add confectioners sugar gradually, and beat again on high for another 5 minutes until batter thickens.<br />
<br />
Gently fold the flour mixture into the batter, then add melted butter. Spoon or pipe batter into molds filling 3/4 of the way. Bake for approximately 8 minutes, or until edges are light brown. Allow to cool in pans for 2 minutes, then invert onto a cooling rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPds_tCPhgyJeDmg7SvFdWIS7F2ivq-EJE-1svdflJb70a_4XQ6rusXjmH5m6izvzgg82Y4a_Ay8JNRxvBFKYXhpgHgstfIuhuwHEB0C_Gep2S09siuKfQLBTePhifxx9nrL4iyIusdXI/s1600/madeleines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPds_tCPhgyJeDmg7SvFdWIS7F2ivq-EJE-1svdflJb70a_4XQ6rusXjmH5m6izvzgg82Y4a_Ay8JNRxvBFKYXhpgHgstfIuhuwHEB0C_Gep2S09siuKfQLBTePhifxx9nrL4iyIusdXI/s400/madeleines.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com2tag:blogger.com,1999:blog-6087119320078404600.post-46555553782793706952011-01-09T18:00:00.000-06:002011-01-09T18:00:21.636-06:00Salted chocolate tartlets<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
A special thanks to my sister and her BF for funding my latest bakeware obsession...tartlet pans.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNzBcMApBb-hZjNy2Uao3iGzv2i7u9EX0ltnywi2PzGcN4IZyg2dvajh3CD5_jw4H35Z7O7aPD-oJQHxcEz2skyEa4UJaxNw_6icFHDaJjWvY-citnVJEyety1-VFHud7id2PCfoZj9U/s1600/tartlet-pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNzBcMApBb-hZjNy2Uao3iGzv2i7u9EX0ltnywi2PzGcN4IZyg2dvajh3CD5_jw4H35Z7O7aPD-oJQHxcEz2skyEa4UJaxNw_6icFHDaJjWvY-citnVJEyety1-VFHud7id2PCfoZj9U/s1600/tartlet-pan.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I purchased 24 of these little cuties from Sur La Table yesterday. With over a dozen different sizes and shapes available, I literally perused their tart/pie display rack for a good 45 minutes. At 3 bucks a pop, I wouldn't say that they're cheap, but they're made by the French company Gobel, and are also non-stick, which is a bonus.<br />
<br />
And in less than 24 hours, I had managed to put them to use... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjP5ar6RNxBNcVuLx3z1lLUvGe5Z2PqPhDfFbB1_XoPkJsc3XxZrCyxEKvWL-T4DsPk2hyphenhyphenpsLs7qk7iZVWG0NpEGPc6tXb0AayXNykOm1Zxblx9mwHt015ebwq_xpgeuqqBMAee-HNgs/s1600/chocolate+tartlet-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjP5ar6RNxBNcVuLx3z1lLUvGe5Z2PqPhDfFbB1_XoPkJsc3XxZrCyxEKvWL-T4DsPk2hyphenhyphenpsLs7qk7iZVWG0NpEGPc6tXb0AayXNykOm1Zxblx9mwHt015ebwq_xpgeuqqBMAee-HNgs/s400/chocolate+tartlet-2.jpg" width="267" /></a></div><br />
The recipe below is for one 9-1/2 inch tart, or approximately two dozen 3 inch tartlets. <br />
<br />
<b>Salted Chocolate Tart</b><br />
Adapted from Sunset Magazine <br />
<br />
<b>For the chocolate sweet dough:</b><br />
<ul><li> 6 tablespoons unsalted butter, softened</li>
<li> 3/4 cup powdered sugar</li>
<li> 1-1/4 cups all-purpose flour, plus more for rolling</li>
<li> 1/4 cup unsweetened cocoa powder (not Dutch-processed)</li>
<li> 5 large egg yolks</li>
</ul><br />
<b>For the chocolate filling:</b><br />
<ul><li> 8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped</li>
<li> 3/4 cup unsalted butter</li>
<li> 1/3 cup plus 1 tbsp. sugar</li>
<li> 1/4 cup brewed coffee</li>
<li> 4 large eggs</li>
</ul><br />
<b>For the chocolate glaze:</b><br />
<ul><li> 4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped</li>
<li> 2 tablespoons light corn syrup</li>
<li> 1/3 cup heavy whipping cream</li>
<li> 2 tablespoons unsalted butter, softened</li>
<li> Maldon sea salt for sprinkling </li>
</ul><br />
<b>For the dough: </b><br />
In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.<br />
<br />
Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle. Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.<br />
<br />
Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.<br />
<br />
<b>For the filling: </b><br />
Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.<br />
<br />
Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.<br />
<br />
<b>For the glaze:</b><br />
Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5-second intervals to warm slightly).<br />
<br />
Pour glaze onto center of tart and use a small spatula to push glaze to edges. Let sit at least 15 minutes to set up before slicing. Sprinkle with Maldon sea salt before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq4Rw5kx6ZVyoMD6q2t6SnB_HYrtWJq-3-BHXMGExg_mJTfr-1d7GQWll6JDo2JmD0WReN6jJ3hePZO2fLzyC74Nv1C60YKjdPJLGmsagZLkxcYhwc-qTF3xd674lhMsSmelaD7wQ3hI/s1600/chocolate+tartlet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq4Rw5kx6ZVyoMD6q2t6SnB_HYrtWJq-3-BHXMGExg_mJTfr-1d7GQWll6JDo2JmD0WReN6jJ3hePZO2fLzyC74Nv1C60YKjdPJLGmsagZLkxcYhwc-qTF3xd674lhMsSmelaD7wQ3hI/s400/chocolate+tartlet.jpg" width="400" /></a></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com5tag:blogger.com,1999:blog-6087119320078404600.post-22270864893085707102010-12-26T13:11:00.009-06:002011-01-03T21:05:30.122-06:00Nectar of the Gods? I'm pretty sure it's gin<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>To all you gin aficionados out there, we share a special bond. There is nothing more appealing to me than a cocktail made with a good aromatic, dry gin. Bombay Sapphire is my go-to, but as of late, Hendricks has become my new favorite, although not always as readily available. <br />
<br />
Now what better way to ring in the new year, than with a fantabulous gin cocktail? My friend David recently introduced me to one (or two, or three...). It's called a French 75, and it's so deliciously potent that it was named after a piece of WWI French artillery...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8rZjxDPLY1RLeI6xH5rG8zPNtmpjRzS8mKaGsYKL0jR02kX9rdqKaU8WNkKtpMKcJXwHCzX4wzcnXRK9Dw_2a-WvPAu4AT-KIDqzHKjG5UR5R9gRWbiW7Zz86qagslfFlj-DciCxxoA/s1600/french75.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8rZjxDPLY1RLeI6xH5rG8zPNtmpjRzS8mKaGsYKL0jR02kX9rdqKaU8WNkKtpMKcJXwHCzX4wzcnXRK9Dw_2a-WvPAu4AT-KIDqzHKjG5UR5R9gRWbiW7Zz86qagslfFlj-DciCxxoA/s400/french75.gif" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Wait! And just how much gin does this thing hold?!</i></td></tr>
</tbody></table><br />
<div style="color: #990000;"><span style="font-size: large;">Cheers to a Healthy and Happy 2011! </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqakjoi6hS4qIfmnpxyTslFD1IexZlXNWHJwz2eOSoh3ALkf8X83ELVyrGlzrXNWBRGb6PaNCax8w_MQYM5Fznw6oT2_8_VMahLiNgoXEopd4ZM321SkZX6FzfoM6Q3J_d7fQEIMJFQM/s1600/French-75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqakjoi6hS4qIfmnpxyTslFD1IexZlXNWHJwz2eOSoh3ALkf8X83ELVyrGlzrXNWBRGb6PaNCax8w_MQYM5Fznw6oT2_8_VMahLiNgoXEopd4ZM321SkZX6FzfoM6Q3J_d7fQEIMJFQM/s400/French-75.jpg" width="267" /></a></div><br />
<b>French 75</b><br />
Adapted from The Washington Post, August 12, 2009 <b> </b><br />
<ul><li>2 oz. gin</li>
<li>1 oz. simple syrup</li>
<li>1 oz. lemon juice</li>
<li>Brut Champagne or other dry sparkling wine</li>
<li>Lemon twist for garnish </li>
</ul>Fill a cocktail shaker halfway with ice. Add the gin, lemon juice and simple syrup. Shake vigorously for at least 30 seconds, then strain into a champagne flute. Top with the champagne as needed, and garnish with the twist of lemon peel.<br />
<br />
NOTE: To make simple syrup, combine equal parts of sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly and refrigerate until chilled through; store indefinitely.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com3tag:blogger.com,1999:blog-6087119320078404600.post-44722530590077935782010-12-24T16:04:00.012-06:002011-01-03T21:25:20.750-06:00And a partridge in a pear tart...or somethingTwo blog posts in one day? And a holiday, even?! Yes, I'm making up for lost time.<br />
<br />
I wanted to share a recipe for another amazing fruit tart. This one is made with pears and an almond cream filling called frangipane.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMImXraPww_y8giQrrNxzkX0yUcCK4UD35GnxcWKhjASJSS38pZC640OFXLXJc2l7Cn4CJK0W3A09GG_PD96q_yl1lk4H_3zOX9EMU9P7etaQpiHtQ2lMuG450YOof8k4zkY7DIY0R9M/s1600/Pear-Frangipane-Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMImXraPww_y8giQrrNxzkX0yUcCK4UD35GnxcWKhjASJSS38pZC640OFXLXJc2l7Cn4CJK0W3A09GG_PD96q_yl1lk4H_3zOX9EMU9P7etaQpiHtQ2lMuG450YOof8k4zkY7DIY0R9M/s400/Pear-Frangipane-Tart.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Frangipane is a staple in many French pastries, so of course, I had tons of practice making it in pastry school. Although this recipe and method may differ a bit from the one I was taught, it's just as tasty and pairs really well with the Anjou pears.<br />
<br />
Wishing you a Happy Holiday, and hopes for a sweet 2011!<br />
<br />
<b>Pear and Almond Frangipane Tart </b><br />
Adapted from Dorie Greenspan's Baking: From My Home to Yours <br />
<br />
<b>For the Pâte Sablée dough:</b><br />
<ul><li>1-1/2 cups flour </li>
<li>1/2 cup confectioner's sugar </li>
<li>1/2 teaspoon salt </li>
<li>9 tablespoon butter, very cold, cut into small pieces </li>
<li>1 egg yolk </li>
</ul><br />
<b>For the Poached Pears:</b><br />
<ul><li>2 ripe medium pears (I used Anjou)</li>
<li>3 cups water </li>
<li>1 cup sugar </li>
<li>2 tablespoons lemon juice </li>
<li>1 cinnamon stick </li>
<li>1 teaspoon vanilla extract </li>
<li>1/8 teaspoon salt </li>
</ul><br />
<b>For the Frangipane filling:</b><br />
<ul><li>6 tablespoons butter, at room temperature </li>
<li>2/3 cup sugar </li>
<li>3/4 cup ground blanched almonds </li>
<li>2 teaspoons flour </li>
<li>1 teaspoon cornstarch </li>
<li>1 large egg plus 1 egg white </li>
<li>1 teaspoon vanilla extract </li>
<li>2 teaspoons almond extract </li>
</ul><br />
<b>For the pears:</b><br />
Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears. <br />
<br />
Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer. <br />
<br />
Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days. <br />
<br />
<b>For the tart shell:</b><br />
Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked - just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop. <br />
<br />
Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough - save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough - just enough for it to form to the tin. <br />
<br />
Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees. <br />
<br />
To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature. <br />
<br />
<b>For the frangipane:</b><br />
Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using. <br />
<br />
<b>To finish the tart:</b><br />
Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don't need to work to much on it). <br />
<br />
Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pear into 3/8 inch thick slices.<br />
<br />
Slide the pear half onto the frangipane carefully - you can move the pear after you place it, but not much. Fan the pear slices out into a concentric circle.<br />
<br />
Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack. <br />
<br />
Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner's sugar over the tart. Makes one 9-inch tart.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_Yi08QhB2VpEVhpTuq1JHKp9Po55TbNhHpQSSIc1ET5aLoNLj-OdzgWDSw-ttEtaaUiUeQmSplFPDPAsjXcaUtpNUBal9cR5YQrrH8_TeIcwN9_sv-7Y6DEyl8E946Pp1zHXaxze6u0/s1600/Pear-Frangipane-Tart-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_Yi08QhB2VpEVhpTuq1JHKp9Po55TbNhHpQSSIc1ET5aLoNLj-OdzgWDSw-ttEtaaUiUeQmSplFPDPAsjXcaUtpNUBal9cR5YQrrH8_TeIcwN9_sv-7Y6DEyl8E946Pp1zHXaxze6u0/s400/Pear-Frangipane-Tart-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com6tag:blogger.com,1999:blog-6087119320078404600.post-68408970528319101102010-12-24T09:54:00.004-06:002011-01-03T21:22:03.802-06:00I'm not a pastry school dropoutMy pastry adventure is over. Okay, not quite, but my French Pastry School days are over as I officially became a graduate on December 17th. It was such a fantastic experience (minus a few mental breakdown days initially), and I also met some really lovely pastry peeps (both chefs and classmates).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltFnOQwkA31h_6UUBax1s-VCGUR7Tx7COb4x5I0rn3rSZ9ghr-uAkGoAon_cZ1xTMHGyjlgHI74viROa1lXNNIdFwva8XeWjFdookEaalfVbnV07-MSemwPofV6D7Whs2vEyFhFkBJxU/s1600/PastyPeepsGrad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltFnOQwkA31h_6UUBax1s-VCGUR7Tx7COb4x5I0rn3rSZ9ghr-uAkGoAon_cZ1xTMHGyjlgHI74viROa1lXNNIdFwva8XeWjFdookEaalfVbnV07-MSemwPofV6D7Whs2vEyFhFkBJxU/s400/PastyPeepsGrad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo courtesy of classmate Jack Lee. I hope to have more posted soon.</i></td></tr>
</tbody></table><br />
All of the students in my program were in charge of creating pastries for the buffet at the graduation reception. My stream was responsible for creating the breads and breakfast pastries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBdwgbH7ohJlr3vjse15idmL6vxpt2MRJOhRt2MSwJd0zj049fycxoKv2N4_bsffbb67_yQRtmgk_l81Rv1UTHtFdnG2IgS4xwjinKa7nPstY5WfX1weoscaOdwIExeGY2vs3h-p5xbM/s1600/BreakfastPastries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBdwgbH7ohJlr3vjse15idmL6vxpt2MRJOhRt2MSwJd0zj049fycxoKv2N4_bsffbb67_yQRtmgk_l81Rv1UTHtFdnG2IgS4xwjinKa7nPstY5WfX1weoscaOdwIExeGY2vs3h-p5xbM/s400/BreakfastPastries.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyO8ms3AOwNMrgrqE5kXn0rnqx8EPeggg57rtOOtbtH613k96DgAxfPtqWRmBnFOx28wUquU9kFS4u1YL1vsus1HUxcxnmUAnhipxyLniTq3iS0Y7zi9UphrqSSUP3IfAxiv1Z86lLDKY/s1600/65831_1643205092607_1611253330_1474723_6494164_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyO8ms3AOwNMrgrqE5kXn0rnqx8EPeggg57rtOOtbtH613k96DgAxfPtqWRmBnFOx28wUquU9kFS4u1YL1vsus1HUxcxnmUAnhipxyLniTq3iS0Y7zi9UphrqSSUP3IfAxiv1Z86lLDKY/s400/65831_1643205092607_1611253330_1474723_6494164_n.jpg" width="265" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN0rrjZxxQ_CNgcDYLr_iAdnaamFCvX2CaV4N79MQIUlA1dTNQ1maNZJ8FbZeS7NQjDjiahNCV-vW26DMOnPFaaawFkfIsLr-riThiZbb8HTsyDeYZ9duFBLWYxCApUWOoI6QojKSSCs/s1600/DSCN1663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN0rrjZxxQ_CNgcDYLr_iAdnaamFCvX2CaV4N79MQIUlA1dTNQ1maNZJ8FbZeS7NQjDjiahNCV-vW26DMOnPFaaawFkfIsLr-riThiZbb8HTsyDeYZ9duFBLWYxCApUWOoI6QojKSSCs/s400/DSCN1663.jpg" width="400" /></a></div><br />
I have to admit, that now that I'm finished, I'm experiencing a bit of the post-graduate blues. My classmate Laura, coined it "post pastry depression"...so very clever. Don't get me wrong, I am really relieved that it's all over — no more exams, grueling 55 hour school/work weeks, or ill-fitting chef's uniforms. I can finally focus on other things, like my much neglected blog (ahem). I'm just not sure of what's next.<br />
<br />
My family and friends are encouraging me to start a little side business, operating out of a shared kitchen. I'd like to focus on tarts and petit fours, and I have some foundation recipes, but need to tweak them (test kitchen style!). I have so many ideas, but sometimes just as many self-doubt days, so we'll see. It would be a total trial by fire, but I've continued working as a graphic artist, so I always have that to fall back on. The safer route would be for me to find part-time work, preferably at a bakery to continue to develop my skills.<br />
<br />
In the meantime, I think the holidays make a pretty fine diversion, don't you agree?<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-34772921563692488632010-11-20T16:02:00.001-06:002011-01-03T21:26:53.783-06:00Apple Cranberry Galettes — VeganizedTo all my little vegan friends, here's a lovely dessert idea that's perfect for Thanksgiving. I made the original non-vegan version, then made a second minus the dairy. Both were fantastic. It was super easy to "veganize" the recipe by replacing butter with Earth Balance, and by using soy milk as an egg wash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcp_9Y4Y34k4willTiXfDxZzYLKjeiqrEKwd2Zcqt_XtXMo3qwBBxEo273KotcCHt3GHmmIJXLWCybFlYFkA8s2-kMU5Ool7Hoy2Xe1Y0V4PGteDNu0zKh7SRCJCbxp77Qwa6ujG9c4k/s1600/galette-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcp_9Y4Y34k4willTiXfDxZzYLKjeiqrEKwd2Zcqt_XtXMo3qwBBxEo273KotcCHt3GHmmIJXLWCybFlYFkA8s2-kMU5Ool7Hoy2Xe1Y0V4PGteDNu0zKh7SRCJCbxp77Qwa6ujG9c4k/s400/galette-2.jpg" width="400" /></a></div><br />
BTW, boo to turkey and hooray to vegetable vindaloo! This Thanksgiving I will be enjoying a nice Indian dinner at Hema's Kitchen with my good friend, sparkling Shiraz. Gobble, gobble.<br />
<br />
<b>Apple Cranberry Galettes — Veganized</b><br />
Adapted from Pâtisserie Natalie, original non-vegan recipe <a href="http://www.cakespy.com/blog/2009/11/11/sugar-and-spice-apple-cranberry-galettes-recipe-from-patisse.html">here</a><b><br />
</b><br />
<b>For the dough:</b><br />
<ul><li>1-1/2 cups all purpose flour </li>
<li>2 tablespoons sugar </li>
<li>3/4 teaspoon salt </li>
<li>12 tablespoons (1-1/4 sticks) chilled Earth Balance vegan butter + 2 tablespoons </li>
<li>2 tablespoons (or more) ice water </li>
<li>soy milk (to be used as an egg wash)</li>
</ul><br />
<b>For the filling:</b><br />
<ul><li>4 large Granny Smith apples </li>
<li>2/3 cup fresh cranberries </li>
<li>5 tablespoons Earth Balance vegan butter</li>
<li>2 tablespoons fresh lemon juice </li>
<li>1/2 cup sugar </li>
<li>1 teaspoon cinnamon </li>
<li>1/4 teaspoon nutmeg </li>
<li>1/4 teaspoon ginger</li>
</ul><br />
Mix flour, sugar, and salt in food processor. Add 12 tablespoons of butter; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours.<br />
<br />
While you're chilling the dough, you might want to prepare the filling (procedure below). <br />
<br />
Preheat oven to 375º F. Roll out dough on a floured work surface 1/2" thick. Cut into 8" diameter circles and place on a sheet pan lined with parchment paper.<br />
<br />
Place about 1/3 of a cup of the filling in the center of the circle and fold up edges of the dough in one direction. Place a 1/2 tablespoon of butter on the filling. <br />
<br />
Using a pastry brush, paint the sides of the galette with a small amount of soy milk. Place on the parchment-lined sheet pan and bake for 15 minutes depending on your oven. <br />
<br />
<b>For the filling:</b><br />
Peel and cut apples into very thin slices, about 1/4" thick, then set aside.<br />
<br />
In a large saucepan, turn on medium heat and melt butter. While the butter is melting, combine lemon juice, sugar, and spices in a small bowl. Pour into the saucepan.<br />
<br />
Cook the cranberries in the pan first, without the apples. Wait until they start to make "popping" sounds, then remove from the pan, leaving the juice in the pan.<br />
<br />
Cook apples just until they are easily sliced with a little pressure from a wooden spoon. Remove from heat and toss the cranberries in. Stir the fruits in with the sauce until incorporated. Makes about (4) 8-inch galettes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1H52SqNVkaUsW3BRXcXNQIt7GOUiPqHmib3QKx8BBS3IFeIW2ZC33HjFqICcL3Q32oHZ-jUamnbL_9IEDmtKxbVCmOcYJrSiyAo8Wn_bqfB4-ARTQibSt1xqktjv6JU7IAahBBBvv0No/s1600/galette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1H52SqNVkaUsW3BRXcXNQIt7GOUiPqHmib3QKx8BBS3IFeIW2ZC33HjFqICcL3Q32oHZ-jUamnbL_9IEDmtKxbVCmOcYJrSiyAo8Wn_bqfB4-ARTQibSt1xqktjv6JU7IAahBBBvv0No/s400/galette.jpg" width="267" /></a></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com0tag:blogger.com,1999:blog-6087119320078404600.post-91447962315938499582010-11-07T21:12:00.001-06:002011-01-03T21:09:42.082-06:006 weeks and counting...The specialty and wedding cake section of the program, as well as the exam, has thankfully come to an end. And boy, was this exam ever so challenging — I just barely finished everything that was required. We had to produce three cakes: an entremet, a pithivier, a torted buttercream cake complete with fancy-shmancy piping techniques, and a bouquet of gum paste flowers.<br />
<br />
We did learn some pretty interesting cake decorating techniques, but quite honestly, it was my least enjoyed portion of the pastry program. Yep, I'm a simple girl, who likes her pastries gum paste and fondant-free. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJlIsz38CsZkgd3nYRYyfn-l5eTdgW8AvqNJogcZJfw1zNKzCAlBDFoWmB8Je8KIhJDqw6O3ioun50MfSHhmP138ZQx4KAn5rpjQvvW8C_eu27hg3_HzT7RRP9HjL5-3C2Y22zIfULQc/s1600/TieredCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJlIsz38CsZkgd3nYRYyfn-l5eTdgW8AvqNJogcZJfw1zNKzCAlBDFoWmB8Je8KIhJDqw6O3ioun50MfSHhmP138ZQx4KAn5rpjQvvW8C_eu27hg3_HzT7RRP9HjL5-3C2Y22zIfULQc/s400/TieredCake2.jpg" width="267" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-u4DHov1xKF1A6h7vNhDiuh9RVzEQ0rAwZmtx5yDFUrWtlFRJy_u3H8oMWLH1z81X-6XL_o0Jxr5rzQNTBsIRRrLtEGDzczvG8PL2rBnsLq53vQOLQ5PTJBYhOWMcZfCzsaUobj1_d0s/s1600/GumPasteFlowers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-u4DHov1xKF1A6h7vNhDiuh9RVzEQ0rAwZmtx5yDFUrWtlFRJy_u3H8oMWLH1z81X-6XL_o0Jxr5rzQNTBsIRRrLtEGDzczvG8PL2rBnsLq53vQOLQ5PTJBYhOWMcZfCzsaUobj1_d0s/s400/GumPasteFlowers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Made of sugar, so it's technically edible</i></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZhSvw1Yjj8LHA78AmuaWee8ImyuvWKlKu6yDoNwS6uLYO-NVd8mJ-LNj-WxV35ZHRhVjEhToZbWIi0IMA1LI1XvVfpXi3nyQZxv8VSIJ1dpqKsee0DWr8Tv0ubzm75psDxxYmTxH9hA/s1600/TieredCake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZhSvw1Yjj8LHA78AmuaWee8ImyuvWKlKu6yDoNwS6uLYO-NVd8mJ-LNj-WxV35ZHRhVjEhToZbWIi0IMA1LI1XvVfpXi3nyQZxv8VSIJ1dpqKsee0DWr8Tv0ubzm75psDxxYmTxH9hA/s400/TieredCake.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>3-tiered fondant cake with stringwork and borders</i></td></tr>
</tbody></table><br />
So, I'm headed into my last quarter of the program with just 6 weeks left! This week starts off with breads, then we will move on to breakfast pastries, and finally, petit fours. Apparently, they have saved the best for last.<div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com2tag:blogger.com,1999:blog-6087119320078404600.post-74490615535559255272010-10-10T11:38:00.002-05:002011-01-03T21:22:25.379-06:00Tarte aux pommesLet's hear it for autumn and apples. Never mind the fact that Chicago is experiencing fake summer (it's 85º today), the elusive Honeycrisp apple is in season and I have a hankering for pie... or should I say, a hankering for pie's more sophisticated cousin, the tart. I completed tarts class a few weeks ago, and absolutely loved it — these too-gorgeous-to-eat pastries are amazingly simple to make.<br />
<br />
Take for instance, the tarte aux pommes (apple tart) — it's a staple dessert in France and consists of a sweet dough crust (Patê sucrée), an apple compote filling, and topped with delicately sliced apples. Nope, this ain't your mama's apple pie. The recipe I used was from Julia Child's <i>Mastering the Art of French Cooking</i>. Hey, did you know that she attended Le Cordon Bleu at the tender age of 37? ;) How inspiring!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzA27XyofXSkgbtB3b9pGiyMj5YBO4H6axw9KrXW-v0B25-AB2KI29zAQzW6TeOw4P1jhqc66q46MguRQ3Hmt1EF4vkiyleID2GXTJkbr4IPVeTQ8aM1bgy2tmqN8DVpXZQ34vxbNBFU/s1600/tarte+aux+pommes-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzA27XyofXSkgbtB3b9pGiyMj5YBO4H6axw9KrXW-v0B25-AB2KI29zAQzW6TeOw4P1jhqc66q46MguRQ3Hmt1EF4vkiyleID2GXTJkbr4IPVeTQ8aM1bgy2tmqN8DVpXZQ34vxbNBFU/s400/tarte+aux+pommes-2.jpg" width="400" /></a></div><br />
After much apprehension, I finally have my first stagiaire scheduled. It will be at Rarebird Preserves, <a href="http://www.rarebirdpreserves.com/">http://www.rarebirdpreserves.com</a> — a fellow FPS graduate and culinary entrepreneur who just started selling her jams to Whole Foods. I am so looking forward to it!<br />
<br />
<b>Tarte aux pommes</b><br />
Adapted from <i>Mastering the Art of French Cooking</i> by Julia Child<br />
<br />
<ul><li>9 or 10-inch sweet dough pastry shell (recipe here: <a href="http://www.joyofbaking.com/SweetPastryCrust.html">http://www.joyofbaking.com/SweetPastryCrust.html</a>)</li>
<li>4 pounds cooking apples (your preference, I used Honeycrisp and Granny Smith) </li>
<li>1 teaspoon lemon juice </li>
<li>2 tablespoons granulated sugar </li>
<li>1/3 cup apricot jam/preserves </li>
<li>1/3 cup Calvados, rum or cognac (or 1 tablespoon vanilla) </li>
<li>2/3 cup granulated sugar for topping </li>
<li>3 tablespoons butter </li>
<li>1/2 teaspoon cinnamon </li>
</ul><br />
Preheat oven to 375º F. Quarter, core, and peel the apples. Cut enough to make 3 cups into 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart. <br />
<br />
Cut the rest of the apples into rough slices. You should have about 8 cups. Place in a pan and cook over low heat for about 20 minutes, stirring occasionally, until tender. <br />
<br />
Beat in apricot jam, Calvados, sugar, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon. <br />
<br />
Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.<br />
<br />
Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and paint over it with a light coating of apricot glaze (see below for recipe). Serve warm with whipping cream or a scoop of ice cream. <br />
<br />
<b>Apricot Glaze</b><br />
<ul><li>1/2 cup apricot preserves, forced through a sieve </li>
<li>2 tablespoons granulated sugar</li>
</ul><br />
Stir the strained apricot preserves and sugar over moderately high heat until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225-228<b>º </b>F) on a candy thermometer). Do not boil past this point or the glaze will become brittle as it cools. <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2vK7ggymUisEy14asvvILMcntH3mCjq8AyNPD6UtvHjYQsovyzuxPVIre3hBckFk8Mc9jrKngZW9_18KH64FKudWf9U31MIvxfJ7CQ9Jm3wOHKE0TDtCcTQr4zbbgBc3-n3J2dhrktY/s1600/tarte+aux+pommes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2vK7ggymUisEy14asvvILMcntH3mCjq8AyNPD6UtvHjYQsovyzuxPVIre3hBckFk8Mc9jrKngZW9_18KH64FKudWf9U31MIvxfJ7CQ9Jm3wOHKE0TDtCcTQr4zbbgBc3-n3J2dhrktY/s400/tarte+aux+pommes.jpg" width="400" /></a></div><div class="blogger-post-footer">All content and images © 2009-2010 Batter and Beat.</div>Dawn Lyhttp://www.blogger.com/profile/04643585518579219079noreply@blogger.com7