This month The Daring Baker member meet the challeng from the « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. They wanted to make something savory and chose the recipe for Lavash Crackers from Peter Reinhart's, The Bread Baker's Apprentice (pp 178 - 180) I am very happy that, I happen to own the book and have been successfully to try some of the bread recipes from time to time.
I made the Lavash Crackers with all purpose flour instead of bread flour, top it with different type of seeds, such as sesame, poppy, pumpkin seeds then spiced it up with Spanish smoked pimento.
Since we have so much flexibility for the flavor as long as vegan and gluten free, I made spicy walnut dip called "Muhammara". Though my recipe book called for a slice of bread as one of the ingredients, I was pretty commited to stick with "vegan and gluten free" theme, so I simply omited the bread. The recipe was very straight forward and easy to make, I just needed to pound the walnuts in a mortar and pestle along with red chillies and cumin seeds, drizzled some pomegranate syrup, then sprinkled with finely chopped herbs.
Recipe adapted from: The Food And Cooking Of Turkey by Ghillie Basan
1 cup broken shell walnut
1 tsp cumin seed
1 - 2 tsp kirmizi biber or 1 - 2 fresh red chillies
1 - 2 garlic cloves
1 - 2 tbs tomato paste
2 tbs pomegranate syrup ( I use 5 tbs, because I like it so much)
1/2 cup olive oil
a few sprig of flat leaf parsley (I use fresh mint leaf)*
Using mortar and pestle, pound walnut with cumin seed, kirmizi biber or chillies and garlic.
Add tomato puree and pomegranate syrup, continue to pound then slowly drizzle in olive oil, pound into a paste, transfer into a small bowl and garnish with parsley or mint*
*Instead of using the mint or parsley for garnish, I actually chopped the mint finely and added (mix) them to my muhammara, tasted so much better.
Special thank to the Natalie and Shel for choosing this month challenge, it was fun to make this crackers and would definitely make it again.
Mouse is one of the dessert that is quick and easy to prepare. You can dress it up by serving this mouse in a fancy ramekins or beautiful short glasses. I like to serve them in the "pot de crème" mold.
Recipe adapted from :
Thomas keller - Bouchon
Make 8 servings
4 1/2 ounces bittersweet chocolate, such as Valrhona Manjari (64%), finely chopped
1 ounce diced unsalted butter
2 tablespoon espresso or hot water
1 cup heavy cream, whip to soft peak, refrigerate
3 large eggs, separated
1 tablespoon sugar
Combine the chocolate, butter and espresso or hot water in a double boiler over a barely simmering water. Stir until completely melted. Take the chocolate mixture out from the heat and cool at room temperature.
Meanwhile, beat the egg whites until foamy, sprinkle in the sugar and continue to beat until soft peaks form.
Combine the yolk into the cooled chocolate mixture, gently stir in about 1/3 of the whipped cream. Fold in the egg whites, just until incorporated then fold in the rest of egg whites and the whipped cream.
Spoon into 6 individual ramekins, refrigerate for at least 8 hours, up to a day.
Anthonia, Food Glorious Food will be hosting this exciting event to celebrate the very best of British food. Though I am not living in England, I really want to joint this event to show most of my friends and family that there are many good English recipe worth trying for.
For this event I made "Battenburg Cake" which was named in honour of the marriage of Prince Louise of Battenberg and the grand daughter of quenn Victoria in 1884.
The recipe below is base from "Indulge" book by Claire Clark, but only made half of the recipe. I also simplified the technique so that my sisters (who are still learning how to bake) won't be terrified to try this delectable cake!
For the cake:
1 cup unsalted butter, room temperature
1 cup all purpose flour
1 cup superfine sugar (castor sugar)
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
red and yellow food coloring
1/2 pound marzipan
a jar of apricot jam
icing sugar for rolling the marzipan
Preheat oven to 350F
Lined the base of a square 8" cake tin with parchment paper. Lightly grease the parchment and the side of the cake pan. Put a piece of wax paper on top of the parchment paper, which will act as a divider later.
Sift the flour and baking powder on to a piece of parchment paper. Set aside.
To make the cake:
With an electric mixer, cream butter and sugar until light and fluffy. In a small bowl, beat eggs and the vanilla lightly, add to to the creamed mixture a little at a time. beating well each addition.
With rubber spatula or a large metal spoon, fold the flour into the creamed mixture in three addition. Don't over mix.
Divide the batter equally in to two bowls. Add a drop of red coloring into one bowl and yellow into the other bowl, fold gently and once again don't over mix the batter.
Transfer one batter into one side of the cake pan and make sure it is level. Gently peel the wax paper to act as a divider. Spread the other half of the batter on the other side of the cake pan. Level the batter and trim away the excess wax paper.
Bake the cake for 35 - 40 minutes. Cool completely
Warm apricot syrup slightly. Cut each cake into 2 strips. Arrange them side by side so that you have red and yellow on the bottom and yellow and red on the top. Brush the join of each strips, so that they glued in between the strips.
Roll the marzipan in to about 1/8" thickness. Brush with apricot syrup and wrap the cake completely with marzipan.
* To see my other British food, please visit myWelsh recipe.
What I really wanted was "rye bread" the "German Sourdough Rye Bread" that is dense/heavy and have pleasantly sour taste. The problem was making rye bread can be a long process, which in some case can take up to 3 days. Then, when the loaf is done, you still have to wait before getting to excited having a slice of your hard labor. If you slice this bread too soon, your knife will glues up and you will end up with a doughy kind bread. So, Ideally it tastes best after a day or two. Off course you'll be rewarded with the best rye bread that you've ever tasted in your whole life.
The thing was, I didn't really want to wait that long, I was in the mood of having this bread today and couldn't wait any longer. I had to find the recipe that was quick and easy without sacrificing the flavor. Searching through all of my bread baking books, I found one recipe from Baking With Julia Child. This was quick and easy and the best part I could enjoy it right a way (although I still want to make the sourdough german rye bread one day)
I half the recipe, omitted the shortening (nothing against it, it just I didn't have it at the time I made this bread) I also simplified the process. Here it is...
3/4 tbs active dry yeast
1 1/4 - 1 1/2 cup of tepid water
1/2 tbs sugar
1 tsp salt
1 1/2 cup rye flour
1 3/4 cup high-gluten flour or bread flour
3/4 tbs caraway seed
egg white for brushing the dough
Mix yeast, tepid water and sugar in a small bowl, let the yeast bloom for 10 minutes.
In a large bowl, mix rye flour and bread flour and salt. Make a well in the center, add the bloomed yeast. Stir with wooden spoon until the dough become to hard to stir.
Turn the dough into kitchen counter top and knead for 10 minutes, add a little bit of flour if you find the dough is too sticky to work on.
Form the dough in to a ball, transfer to a large bowl and cover with plastic wrap. Let the dough has it first rise at room temperature for 1 1/2 - 2 hours.
Transfer the dough into counter top, deflate and form the dough into any shape you like. Mine was slightly an oval shape. You can also transfer the dough into loaf pan. I use my "la cloche" for this bread. Give the dough its final rest for about 45 minutes.
Preheat oven to 450F. Brush the dough with egg white, scatter the caraway seed all over then, using the sharp serrated knife, slashes the top and the side of the of the dough.
Bake the bread for 35 - 45 minutes or until brown.
Egg wash= 1 egg lightly beaten with 1 tbs milk or water
Preheat oven to 375F
Roll 1 batch of the pastry dough to fit into 9" tart pan that has been buttered. Refrigerated while you work on the filling.
Combine the blackberry, sugar, lemon zest and a pinch of salt in a bowl. Set aside.
Roll the remaining batch of the pastry dough into into desire thickness, then cut into 1/2 inch wide strip.
Remove the tart cell from refrigerator, add the blackberry mixture, dot with butter.
Beginning in the center and working outward, lay the pastry strip on top of the tart and to make lattice pattern.
Brush with egg wash, sprinkle with demerara sugar and bake for 35 - 45 minutes.
* If you are using my recipe for the sweet pastry or simple pastry, you will need 2 batches of this dough, unless if you plan to make a just regular tart (without the top crust) then 1 batch should be suffcient.
This is my first attempt to make "Courrone" shape bread.
The bread it self tasted very good, crusty on the outside and chewy on the inside. The type of bread that I really love! However, I didn't feel satisfied with the shape, So I will not provide the recipe until I get a very good looking "Couronne".
Currently I am searching for "linen lined banneton" for making this bread. Please let me know if you have any info where to find it. Thank you!
In a large mixing bowl, place flour, butter, sugar, ice cold water and salt. rubs the butter with all other ingredients together with your fingertip until the mixture resemble coarse crumb.
Gather the dough into a ball, flatten into a disc, wrap with plastic then refrigerate for 1 hour.
Preheat oven to 350F.
Roll the dough into 8" inches circle, transfer to a cookie sheet. Score the surface into criss cross pattern. If desire, you can also create a scalloped pattern around the edge of the dough. Glaze with egg wash and scatter slice almond over the dough.
This recipe is the traditional (Welsh) Bara Brith that I am currently crazy about. Traditional Bara Brith has dried fruits and candied peel that has been plumped up in strong brewed tea. Though mine didn't come up as dark as the picture in my book, it was still taste good. I think I will brew the tea a bit longer next time, so the bread will be darker!
Recipe adapted from: Welsh Heritage Food And Cooking
By: Annette Yates
225 gr mixe dried fruit and chopped candied peel
350 ml hot strong tea
450 gr white bread flour
50 gr brown sugar
1 tsp salt
1/2 tsp mixed (apple pie) spice
2 1/4 tsp rapid mix yeast
50 gr butter, melted
milk to mix
Put the fruit into a bowl, add tea and let it sit at room temperature for several hours or overnight.
Sift the flour, sugar, salt and spice mix, stir in the yeast.
Add fruits and its liquid and the melted butter. Stir with wooden spoon until the mixture can be gathered together. Add some milk only if it too hard to mix.
Transfer to floured counter top and knead until smooth and elastic. Transfer to a bowl and cover with plastic. Let it sit for an hour or more until double in volume.
Grease loaf tin and line with parchment paper.
Turn the risen dough on a floured counter top, gently press the air out, then shape the dough into a loaf.
Transfer the dough into a tin loaf, cover with a clean kitchen towel it another and let the dough rest for another 1 - 2 hours so that its doubled in size.
Preheat the oven to 400F
Bake the bread for about 35 -45 minutes or until golden brown.