April 2, 2010

On my favorite Passover dessert.

Posted in Baking, Bite-Sized, Holidays, No-Bake, Recipe tagged , , , , at 10:47 pm by Dani

Actually, it’s my favorite desert ever. It’s from an Israeli cookbook, and yes folks; I’m going to translate the recipe for you. You should know that this is a big deal, since though I’m a native hebrew speaker, I can barely read the language.

So here it is, with a couple of my ammendments, and know this took me forever to read out of the book, but I do it for you:

chocoalte log completed

This is a picture-phone photo of the photo in the book. I swear, one day I'll get a real camera.

Chocolate Log:

8 matzahs

1 cup sweet wine (aka Manaschewitz)

200 grams unsweetened chocolate (just over 7 oz)

1/2 cup milk

2 tbsp cocoa powder

1 cup sugar

1 tsp instant coffee

1/2 cup margarine (or butter, but the recipe calls for margerine), room temp

3 tbsp brandy (or orange liqueur, but I highly recommend using brandy)

You’ll also need aluminum foil.

1. Crumble matzah in a medium sized bowl. Pour wine in.

2. On low heat, melt the chocolate, milk, cocoa powder, sugar, and coffee. Remove from heat and immediately add margarine and brandy. Stir until margarine melts completely.

3. Remove wine from matzah, gently squeezing out the excess. Gently, people, but still effectively. You don’t want a watery product, nor do you want to crush the matzah too small.

4. Add chocolate mixture, and stir to combine. Be sure to coat all the matzah.

5. Separate the mixture into two equal parts. Grease 2 sheets of foil, about 18″ long each. Pour mixture onto foil in a strip, and roll it up in the foil. The cookbook says to refrigerate overnight, but I always stick it in the freezer instead. That way when you serve it, it won’t get all messy and gross by the time people get to it.

This is what it should look like going into the fridge/freezer

6. When ready to serve, remove from foil and slice into pieces about 1/2″ thick. Put each piece into a cupcake baking cup.

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March 31, 2010

On passover pies and some baking gospel.

Posted in Baking, Holidays, Pie, Recipe tagged , , , , , , , , , , , , at 4:06 pm by Dani

It all began saturday. I was babysitting for a family I’ve worked for before. Babysitting is a great gig–good pay, in cash, and (depending on how pleasant the family is) you get dinner out of it too. Sure, usually it’s the other half of the grilled cheese the kid wanted but didn’t end up eating, but still. And hey, I like grilled cheese.

Grilled Cheese

Yum. I mean, really. YUM.

I arrive at this home, and the mother opens the door. Once pleasantries were exchanged, we wandered into the kitchen where a huge paper bag was sitting on the table. She says to me, “You like to bake, right? [I assume she’s seen me facebook about baking] Well I made this really great almond pie and it was a huge hit. The recipe is on facebook, and here are all the ingredients.” I look inside the bag, and lo and behold: everything I need to make a pie! She included pre-made crusts (2 of them), almonds, sugar, corn syrup, and honey. She also said that before I leave I should take butter out of the fridge too. Wow.

Amazing, right? So thoughtful. Now I’m really excited to make this pie except….it’s passover! Crusts are NOT kosher for passover. Before I’ve even put my purse down I’ve started thinking about how to work around this. Sure, there’s corn syrup in the pie, but not all jews avoid corn syrup. And anyway, I can substitute honey or sugar water if I’m baking for a jew-crowd. But this crust thing was a problem.

Well, I figured the crust out, and my sister had a baby shower to which I could bring the pie. I had all the ingredients! The trifecta of baking is complete!

Lets review:

THE TRIFECTA OF BAKING:

1. Have somewhere to bring the completed product. It’s no good making a beautiful cake if no one is going to eat it. Have some event to bring it to. Not that I’m not guilty of aimless baking from time to time…but this is why I LOVE holidays!

2. Have a plan (or have your recipe). Know what you’re going to make. This is especially true if you’re going to be making something up, or altering something to the extreme. For example, when I made my girl scout cookie cupcakes, I had it all written out. What frostings, what cakes, how many. Everything. I knew exactly what I was going to be changing before I stepped into the kitchen.

3. Have all the ingredients. If you’ve ever been in the middle of a complicated recipe and realized you were an egg short, you know. Never get caught with a missing ingredient once you’ve started. The only exception is if you’ve accounted for this in the planning stage, and you know that something is going to have to rest and you’ll have time to run to the store.

Almond Pie

Almond Pie

Crust:

4-5 sheets matzah

1/3 cup butter, softened

3 tbsp cocoa powder

2 tbsp sugar

1 tbsp brandy

1. Preheat oven to 350. Run matzah through a food processor with brandy. Let sit for 5 minutes.

2. Add cocoa and sugar, and mix using food processor. Matzah should be pretty fine, at this point. More coarse than matzah meal, but fine enough to press into a crust. Add softened butter and process until the texture is consistent throughout.

3. Grease an 8″ or 9″ pan, and work the mixture into a crust. it might crumble a little–that’s okay as long as you work it until it holds together. If it really refuses to hold together, add some more butter, just beware adding too much butter prematurely.

4. Bake 10-15 minutes.

Filling:

1 pie crust

3 eggs

3/4 cup sugar

1/2 cup light corn syrup*

1/3 cup butter melted

1/4 cup honey

1/4 teaspoon almond extract

1 cup sliced almonds toasted

*For passover, 1/2 cup corn syrup can be substituted with 1/2 cup honey or you can heat 1/2 cup water and dissolve 2 tbsp sugar into it. Either way. Just remember that you also have 1/4 cup honey in the recipe, so if you go the honey route it’s a total of 3/4 cup honey.

1. Leave oven at 350 degrees. Mix eggs in large bowl with whisk. Stir in sugar, corn syrup (or substitute), melted butter, honey, and almond extract. Mix well with whisk. Stir in almonds last.

2. Pour mixture into crust. Bake 45 minutes.

3. Optional. Decorate with whipped cream!

Note that during the rest of the year, a pre-made crust will work just fine. I don’t usually use pre-made crusts unless I’m in a rush, but soon I’ll post cookie crust directions! You can make your own graham cracker crusts and it’s really easy.

March 30, 2010

On salvaging failures.

Posted in Baking, Cake, Holidays, Misc Musings, Recipe tagged , , , , , , , , , , at 1:36 pm by Dani

This is the story of a cake. This is the story of an inedible, nasty cake. This is the story of making a bad cake good. This is a cake rehab story. So it goes.

Cake

My mommy’s birthday is on Wednesday, so for the passover seder sunday night (we did it a night early) she requested I make her a layer chocolate-strawberry cake. Easy thing for her to ask for; not so easy for me to produce. I spent days trying to find a cake recipe that worked, but when sunday came around, I had nothing. So I used the recipe on the potato starch box, which was a very last minute decision. It was also a complete failure.

It was extremely dry. I took a bite of the pre-assembled cake and I ran straight for a glass of milk, resisting the urge to drink straight out of the carton. My throat was on FIRE. I DO NOT recommend this recipe. I know I know, passover cakes are always dry. Well, use the boxed mix then. Don’t waste your time on a from-scratch cake that’s going to be gross anyway. Or if you have a great passover chocolate cake recipe, leave it for me in a comment.

“So,” you ask, “what did you do? Time was running out, you needed a cake, and all you had was a dry, spongey, brown block. How on EARTH did you salvage this atrocity???”

I couldn’t help thinking about the mexican favorite: Tres Leches cake. It is the polar opposite of my dry, gross, THING. What makes it unique is that a mixture of evaporated milk, condensed milk, and cream is poured all over the cake, super saturating it.

Tres Leches Cake

Tres Leches Cake. This is wet, not moist.

Drippy cake was not what I wanted, and condensed milk kind of freaks me out (it’s goopey!), so I did this to save the cake:

1. Combine approx. 1/3 cup whipping cream with 1 cup non-fat milk (or alternatively, 1 1/3 cup whole milk)

2. Fold a 2 layers of paper towel in half, twice, to make a cloth thats 1/4 the size of a standard piece

3. Cut cake so that it will be layers, each about 1/4″ thick

4. Soak paper towel in cream/milk. Squeeze out enough cream/milk so that it’s no longer dripping, but still saturated

5. Dab each layer with saturated paper towel. Don’t skimp, but don’t go overboard either. Make ganache and spread between layers. Skewer to keep stable.

If you’re unsure about the cutting into layers, ganache, or skewering steps, read this post. I talk about the basics of layer cakes. But, for those who are too lazy, I’ll do a quick, concise review at the end of this post. But first: frosting!

I had a multitude of fresh strawberries (and also a lemon tree) so I made Fresh Strawberry Frosting:

1 box confectioner’s sugar

1.5 tbsp unsalted butter

3 strawberries, chopped fine

1 tsp lemon rind (Your’e all thinking, I can just leave about the rind. Don’t. Trust me, it’ll be a million times better)

1/3–1 cup milk/cream/water

Combine all ingredients except milk/cream/water. Beat on high, slowly adding milk, cream, or water until the texture is smooth, yet thick. Tastes like candy! Yum.

In the end, no one knew my cake started out as a big hot dry mess. It wasn’t drippy, and the ganache helped to keep all the milk from sinking to the bottom. From epic failure to success: that’s what I call a good day.

Keep reading for layer cake basics. Aka, click me!

March 23, 2010

On future posts, and also a correction.

Posted in Baking, Celebrities, Misc Musings tagged , , , , , , at 11:32 pm by Dani

First, and most important: I’d like to retract what I said about Gerard Butler being Irish. I just saw a commercial for him appearing on The Ellen Degeneres Show and they discussed that he is SCOTTISH. My bad. Still hot though.

Also, things I’ve already made, with posts coming soon:

  • Donuts (with bacon)
  • Chocolate and Cookie Dough Truffles

Also next week is passover, which means I’m going to be posting some passover-friendly recipes that are AMAZING, and in some cases family recipes. I know I’m going to be making a passover layer cake for my mommy’s birthday, which is going to be a complete experiment since passover cakes tend to be really dense (not at all suitable for layers). We’ll see how that turns out…luckily Costco has some really nice strawberries right now, so if all else fails I’ll make her something strawberry and she’ll be happy.

So stay tuned; there are some exciting things around the corner–I plan on posting the donut shenanigans on thursday.

If you’re looking for some internet entertainment (get your head out of the gutter, I didn’t mean THAT) I suggest you peruse this website. It has nothing to do with anything I’ve talked about on this blog, but they have some cool posts about art that’s going on right now, especially guerilla art and advertising. Modern stuff.