Little Fairy Opera Cakes...
>> Wednesday, May 28, 2008
I must admit, I had never heard of an Opéra Cake before this months Daring Bakers challenge.
A cake comprised of a Joconde ( a thin sponge cake that is typically made with ground almonds), a syrup to flavor the joconde, a butter cream frosting, a ganache/mousse, and a glaze certainly seemed outside of my baking comfort zone. I typically stick to simpler cakes topped just with butter cream frosting or sometimes a layer of berries in between the two layers. But a butter cream, a syrup, a mousse, and a glaze? Look out- this is a serious cake!
The rules of the challenge were to keep the flavors light in color and in flavor. No chocolates or coffees (which is what a traditional Opéra Cake is made with) or anything dark in color. I must admit, thinking up the flavors turned out to be the biggest challenge for me. With so many different components of the cake I wanted to think of a combination of flavors that would compliment each other and not be over powering.
So I took the recipe one step at a time. First I made the jonocade and I followed the recipe exactly using the ground almonds. You could substitute hazelnuts, pistachios or any other kind of nut here if you want to. I then made the syrup flavoring it with almond extract and a bit of lemon juice. I also used lemon juice to flavor the butter cream . I used a white chocolate ganache/mousse and flavored it with a small amount of rose water. And the final layer, the glaze, I stuck to the recipe and used white chocolate.A typical Opera cake is a 10" square cake. Trying to be a bit creative I chose to make mine into little individual cakes. I used a drinking glass to cut the jonocade into 4" circles and then layered according to the recipe. For the garnish I went into my garden and chose edible flowers (that have not been sprayed with pesticides) to crystallize with sugar. For the leaves I sugared mint leaves the same way as the flowers.
I think overall the cakes came out delightful. I like to think of them as little fairy opera cakes!Thank you to Lis, Fran, Shea, and Ivonne for hosting this months challenge and helping me think outside the (cake) box!
Here is the recipe as given to us from the Daring Bakers. The changes that I made are stated above.
Opéra Cake
This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.
For the joconde
(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)
What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)
Ingredients:
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to over mix here!!!).
7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
For the syrup
(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:
•a small saucepan
Ingredients:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.
For the butter cream
(Note: The butter cream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the butter cream. Alternatively you can refrigerate it for up to 4 days after making it. To use the butter cream simply bring it to room temperature and then beat it briefly to restore its consistency.)
What you’ll need:
•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula
Ingredients:
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your butter cream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured butter cream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the butter cream is thick and shiny.
8.At this point add in your flavouring and beat for an additional minute or so.
9.Refrigerate the butter cream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the white chocolate ganache/mousse
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)
What you’ll need:
•a small saucepan
•a mixer or handheld mixer
Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liqueur of your choice (Bailey’s, Amaretto, etc.)
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)
What you’ll need:
•a small saucepan or double boiler
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the butter cream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining butter cream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
check out some of the other Daring Bakers delicious Opera cakes. See if one inspires you to think outside the (cake) box!
The Magic Bean!
>> Tuesday, May 13, 2008
Black. Bean. Brownies. Need I say more? Intrigued yet? Skeptical? Well so was I when I first heard about them. They are from the new cookbook Baking with Agave Nectar by Ania Catalano. For those of you who don't know what agave nectar is, it is an all natural sweetener that has a low glycemic index. I have been using it lately in place of my usual artificial sweetener because it is all natural and will not raise my blood sugar (something I am trying to become more aware of these days).
So my skepticism got the best of me and I knew I had to try them... and they were good! They were real good. In fact, everyone who tried them could not believe they were made with black beans. So set aside your preconceived judgements and go pick up some agave nectar and black beans (and a few other odds and ends) and see just how tasty wholesome eating can be. And yes, that's right, Jack And The Beanstalk is not the only place for magical beans!
The Amazing Black Bean Brownies
4 oz. unsweetened chocolate
1 cup unsalted butter or non hydrated butter substitute
2 cups soft-cooked black beans, well drained (canned works fine too)
1 cup walnuts, chopped
1 Tbsp. vanilla extract
1/4 cup natural coffee substitute (found in health food store) or instant coffee
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups agave nectar
preheat oven to 325 degrees. line an 11 by 18 inch (or closes you have to it) baking pan with parchment paper and lightly spray with cooking spray.
Melt chocolate and butter in microwave for 2 minutes on high. Stir to melt chocolate completely. Place beans, 1/2 cup walnuts, vanilla extract, and a couple spoonfuls of chocolate mixture into the bowl of a food processor (a blender will not work for this). Blend for 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup chopped walnuts, remaining melted chocolate mixture, coffee substitute, and salt. set aside.
In a separate bowl, with an electric mixture beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. set aside.
Add the bean-chocolate mixture to the coffee-chocolate mixture. stir until completely blended. Add the egg mixture, reserving 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick or skewer to pull the egg mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in pan completely and then refrigerate for several hours or overnight before slicing.
And yes, this recipe does create a lot of dirty dishes, but I assure you they are worth it! And besides, arent no guilt brownies worth a few dirty dishes?
Read more...Flower of Salt
>> Wednesday, April 30, 2008
This is a recipe I have been wanting to try for a while now, ever since I discovered Fleur de Sel. Fleur de Sel, which means flower of salt, is a french sea salt that is harvested by hand off the coast of Brittany. It is a finishing salt that you usually sprinkle on at the end so that it does not melt and lose its delicate flavor. And let me tell you it is divine!
This recipe, from an old issue of Food & Wine magazine, really shows off the flavor of Fleur de Sel . It has that salty sweet combination that dances on the tongue and makes your taste buds sing.
Salted Caramel Cheesecake
serves 6
Because I had so much cheesecake left over from doing the cheesecake pops I used the rest to make these. It is a rich and substantial cheesecake that really held up well to the salted caramel. But feel free to use your favorite cheesecake recipe.
make sure you let the caramel cool completely before adding the Fleur de Sel at the end, or it will lose its flavor.
cheesecake baked in individual ramekins ( I baked mine in a water bath at 325 degrees for about 30 minutes)
Salted Caramel Sauce
6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel
In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
Pour caramel over the top of each individual cheesecake. Refrigerate for at least three hours until it is completely chilled. Just before serving sprinkle with a tad more Fleur de Sel and watch your taste buds do a little dance! Enjoy!
Can be stored in refrigerator for up to three days.
The hidden life of food...
>> Tuesday, April 29, 2008
So I'm a little embarrassed to say that I had no idea an avocado was a fruit. Did you? I guess I never really thought about it much. But if I had, I would have thought it was a veggie. In fact, most cultures use avocados in sweet things. I had no idea! Usually, for me, its mashed up with garlic and lemon juice to dip a chip in or slather on a pork taco. Or slices of its buttery flesh lay ever so gently on top of a salad or piled high with sprouts and roasted red peppers to make the ultimate sandwich. And then I read this. Shauna, of Gluten-Free Girl (one of my favorite blogs!) asked for suggestions on what to do with avocados. And if you read the comments section you will see there are a lot of different ways to use this buttery fruit. From avocado cookies to using them in chocolate mousse to avocado frosting for a cake to an avocado milkshake! It felt like one of my greatest companions, that I had known for many years, had just revealed this secret life to me that I knew nothing about. I was dumbfounded! But I was also intrigued! An avocado milkshake didn't sound half bad.
So after finding MANY recipes for an avocado milkshake I came up with my own version. It's thick and creamy and not to sweet...very satisfying and refreshing.
Avocado Milkshake (my way)
most of the recipes I found used sweetened condensed milk but since I didn't have any and wanted to make it a bit more healthy I came up with this version. Also, I saw recipes that added either chocolate or coffee to the mix...yum! oh yeah, agave nectar is an all natural sweetener that can be found at your local health food store or seems like I have seen it in stop and Shop as well. But feel free to substitute with sugar or any other sweetener, you just may have to adjust the amount.
serves 1 or 2
1 perfectly ripe avocado (no brown spots, but gives a little when you push on it)
6-8 ice cubes
1/2 cup half and half (I use fat free) or milk of your choice
1/2 cup soy milk (or milk of your choice)
3 Tbs. Agave Nectar or sweetener of your choice
1/3 cup cold coffee (optional)
Put all ingredients in blender and blend for a minute or two. Voila...your done.
If the shake is to thick you can add some water or more milk. Serve with a straw and a spoon!!!
Read more...
Cheesecake Whimsy
>> Sunday, April 27, 2008
I have had my eye on this
Little balls of decadent cheesecake sitting on a stick and dipped in luscious chocolate. What could be more fun than this? The creativity came in the decorating. I knew they could be really cute decorated with sprinkles and bits of candy and perhaps some colorful bows. And instead of the (recommended) round balls of cheesecake I chose to cook mine in a mini muffin silicone pan. This would give me a wonderful flat surface to use something else I had had my eye on for a while: Chocolate transfer sheets. They work like magic. You can use them on anything chocolate to create a whimsical edible design.
I used a 2 oz. cookie scoop to fill the mini muffin pan with. I then baked as directed for 20 minutes and let them firm up for a bit in the fridge. I was then able to pop the mini cheesecakes out by pushing up from the bottom of the silicone cups. I then put them on a cookie sheet and inserted lollipop sticks through the center. I then froze as directed and it worked like a dream.
I was then able to dip each pop in bittersweet chocolate, and before it dried I either rolled them in bits of toffee, or pressed them in real chocolate sprinkles. And some I used the chocolate transfer sheets on. I found a variety of sources that sold them over the Internet. Here is where I found the designs I used on the pops. The designs come in sheets that you can cut to the size you need. I cut mine into 2 inch squares and pressed them into the chocolate before it dries. Because the cheesecake is frozen you need to work really fast because the chocolate sets very quickly. You then wait a few minutes for the chocolate to set completely and you peel the sheet off and it leaves a wonderful little design.
Here is the recipe as given to us from the Daring Bakers Elle and Deborah. My alterations are stated above.
Cheesecake Pops
From Sticky, Chewy, Messy Gooey. By Jill O'Connor
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a spring form pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve.
You can check out the other Daring Bakers and there Whimsical pops here.
For Tishy
>> Monday, April 07, 2008
Sometimes its hard to know how to help. You wish there was something you could do to truly make a difference . With so many unfortunate things going on in this world we often feel helpless. We feel like we cant make a difference.
But I think we can. Maybe not in a huge way that will change the world, but in smaller ways that may change somebodies day. One way I try and make small differences, and hopefully help those I love, is by cooking for them. For me, cooking for someone is a way to let them know that I am thinking of them and that I care about them. I sometimes struggle with coming up with the perfect recipe or the perfect meal. And I realize, it does not have to be gourmet or perfect, it just has to be made with love and care.
We have a dear friend who has been going through chemo, for a week at a time, in the hospital. Needless to say these weeks are long and draining, both physically and emotionally. It is hard for her and her family to get through these weeks. So when I can I try and make them food.
I came up with these muffins for her, hoping to bring a little ray of light into not such a sunny place.
Strawberry Sour cream Streusel Muffins
1 egg
1/2 cup milk
1/2 cup melted butter
1/2 cup sour cream
1 3/4 cups flour
1/4 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1/2 tsp. salt
1 tsp. cinnamon
1 cup fresh strawberries, cut into small pieces
streusel topping
1/4 cup brown sugar, packed
2 Tblsp. flour
1 Tblsp. butter, softened
1/4 cup chopped walnuts or pecans (optional)
makes 12 muffins
Preheat oven to 375 degrees F.
line muffin tin with 12 paper baking cups.
In large bowl beat egg and milk together. Stir in melted butter and sour cream. Stir in remaining ingredients (except strawberries) just until combined. Lightly fold in strawberries. Divide evenly among muffin cups, I find an ice cream scoop works well for this.
Streusel topping:
Mix all ingredients until crumbly and sprinkle over muffin batter before going into the oven.
Bake for 20-25 minutes and let cool for 5 minutes before serving.
Make these for someone you care about and see how something so little can truly make a difference.
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