Buttery Graham Crackers

April 17th, 2014  |  No Comments

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I don’t have nostalgic feeling towards graham crackers. They’re good and all, especially when called on to settle queasiness after giving blood. My friend loves to eat them with a cup of tea or as a midnight snack.

That’s all well and good, and if that’s where your graham crackers begin and end, then you’re in for an easy recipe here that is very, very tasty.  These have a deep, soulful flavor from the honey, cinnamon and molasses. And the butter really comes through, making these seem more like a cookie than a cracker.

I, on the other hand, love my graham crackers for crusts. All pastry chefs have a nagging sensation that everything needs to be made from scratch, whether truly necessary or not. We like to bake our own pumpkin to get puree for pumpkin pies, rather than used canned. We like to make our own puff pastry. Even Braveheart makes her own sprinkles.

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Chocolate Meringue Cookies, Chocolate Yogurt Ganache and Honeyed Raspberries

March 28th, 2014  |  11 Comments

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It’s no surprise that we are not feather-weights around here. We like our cream and butter. This IS a pastry blog after all. So imagine my amazement when Mia from Shari’s Berries dropped me a note to talk to me about health and fitness — two words that sound as foreign to me as jibing (a sailing term) and spelunking (a cave explorer’s term). She graciously let me know that there was a focus on health and nutrition in the month of March, and might I be able to come up with a healthier recipe utilizing chocolate for their Fit for Fitness campaign, something along the lines of these Chocolate Sables.

Ohhhhh! Chocolate! Well that’s a whole ‘nother ballgame! Of course I want to swim in the seas of chocolate. Any excuse will do.

Truth be told, I never had a fat day in the restaurant kitchen. Even though I was surrounded by treats Willy Wonka would weep over, I just didn’t gain any weight. Could it be the 14-hour-straight shifts of running around, up the stairs, down the stairs, heaving 50 pound bags of flour, and sweating it up during a frantic, sweaty dinner service? In fact, just about every chef I’ve ever met was shaped like a lollipop — big head (ego), skinny body. Myself included. After toiling in food all day, the last thing any of us wanted to do was eat. Especially our own food.

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Peanut Butter and Jelly Ice Cream

March 18th, 2014  |  8 Comments


There must be an Elvis in the house because, while munching on a banana, my boyfriend exclaimed a wish for peanut butter and jelly ice cream. He’s a walking, craving inspiration. Ice cream is his Achilles’ Heel and he’s sampled one and all. It’s a hotly debated topic of conversation around here.

My personal favorite style of ice cream is the french custard style, meaning egg yolks are used in the recipe. I also can’t resist some sort of stir-in, which is the obvious act of stirring in whatever crazy whims come to mind into freshly spun ice cream. Don’t let me stop you. I’ve seen everything from lobster ice cream to bacon bits.

Consider this a kind of refresher course for French-style ice cream. If you look at this ginger ice cream version, you will see that it the EXACT SAME RECIPE. The only difference is that in that one I infused the ginger into the hot liquid. In this one I stirred in some peanut butter. Are you seeing a pattern? Are you seeing where I’m going here? This yellow brick road leads to your wild imagination. What can you substitute here to get a variation on the theme? Nutella? Almond butter? Let’s go off the rails, and try pureed bananas. Then squeeze that brain for ideas for stir-ins. Lets go for brittle, or crushed candy bars, or brownie bits.

Or just make this one, cuz Elvis said so.

Here’s what I’d suggest for ice cream makers. If you have freezer space, these pre-freeze bowls
work great. If you want something fancy with a full compressor system built in, where you don’t have to remember to pre-freeze a bowl, you can go for something like this.

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Chocolate Sables

February 13th, 2014  |  26 Comments


 

Let’s just pretend I’ve been here the whole time, and pick up where we left off, shall we?

I’ve been getting some friendly nudging to get this ol’ blog kicking again, so why not, and here we are. We can ease into it with a cookie that doesn’t require any electrical appliances to mix up — just a bowl, a spoon, and our big, meaty hands.

It’s one of those delicate, lightly crisp and sandy chocolate butter cookies that practically dissolves on contact. If you get them rolled and keep them in the freezer, you can just slice a few rounds to bake off right then and there, as the urge strikes. They are just nice to have around. They can be our winter comforter.

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Patê a choux (bless you!) for eclairs

March 8th, 2012  |  30 Comments


How about this: I’ve never made eclairs before. That’s right, the bomb has been dropped.

The gall of me, then, to show YOU, dear reader, how to make them. Well, let me put your mind at ease by saying that I’ve made pate a choux, which is the base pastry dough for those that might be lost in the French, hundreds of times. Been knee-deep in pastry cream more days than I care to remember. And made this glaze so often, it courses through my veins.

All that’s required is a merging of the three, and presto-change-o, we have a bucket of eclairs.

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