Caramelized Apple Strudel. A Simplified Version

This is a simpler version of apple strudel, using philo dough instead of the homemade version really speed up the process in the making. Caramelized apples really give this strudel more chewy and candy like texture, which is my favorite way of enjoying apple dessert. But, if you really want to make everything from scratch, you can check out the recipe here. I also made another caramelized apple strudel using homemade puff pastry. Both recipe are really worth trying if time permit. If not, this simplified version is pretty satisfying and delicious as well.

For Joanne :)

Caramelized Apple Strudel. A Simplified Version

4 medium size apples (golden delicious, granny smith, or apple of your preference)

3/4 cup sugar

1 stick (4 oz) butter, melted

8 - 10 sheets phillo dough

Place the sugar into a shallow pan, or a skillet. Peel, core, and quarter the apples, arrange on top of sugar in circular pattern. Place the pan on the stove over medium low heat. Cook until the apples are caramelized, turning them once so that the other side are caramelized as well. About 5 to 10 minutes on each side. Turn off the heat, cool completely.

Preheat oven to 375⁰ F.

Lay one sheet of phillo dough directly on the baking sheet with the widest side facing you, brush with melted butter, lay another layer, brush with melted butter, continue layering and brushing all sheets of phillo dough. Arrange the apple a long the side of the dough closer to you, leaving about 1 to 2 inch on each side (right and left). Fold the right and the left edge toward the middle,  roll the dough genty, like you would Swiss roll. Brush the top with more butter.

Bake in the middle rack for 30 to 35 minutes until golden brown. Serve warm, or  at room temperature, with or without ice cream.

Gluten Free Pain d'Épice. Honey Spice Bread From Burgundy

I made  this specialty bread from Burgundy using gluten free flour, in which, my original intention was just a trial. I was not really planning of posting it, but after tasted a slice and pretty satisfied with the result, I decided to share the recipe.  You can easily substitute all flour listed below with 1 cup of all purpose flour, and 1 cup whole wheat flour  if they are hard to find in your area. The bread is particularly delicious if allow to sit overnight before serving it. I let mine sit for three days to deepen the flavor. I was in full state of extacy when I open the wrapper, how the aroma of citrus and spices permeated straight into my nostril.

Ingredients:

1/2 cup sorghum
1/2 cup buckwheat
1/2 cup amaranth
1/2 cup teff
1/2 tbs baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ground anise
1 cup honey
1/4 cup dark molasses
1/4 cup dark brown sugar
1½ cup milk
1 tsp orange flower water
1/2 cup (or more) chopped candied orange peel (check out the recipe here to make your own)
1 tbs or less butter, to grease the loaf pan

Preheat oven to 350⁰F. Grease a 9 by 5 loaf pan with butter, line the bottom with parchment paper, grease the paper as well. Set aside.

In a medium low heat, Warm the  honey, molasses, and the milk, stir and mix well. Remove from the heat, stir in the orange flower water. Set aside to cool.

Sift together all-purpose flour, whole wheat flour, baking poseder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and ground anise into a large bowl. Pour the cooled milk-honey mixture, fold gently just enough to incorporate the ingredients together. Add chopped candied orange peel, mix gently.

Scrape the batter into prepared loaf pan. Bake for 45 to 55 minutes, or until tooth pick inserted in the middle comes out clean.

Transfer to a wire rack to cool for about 10 minutes before unmold. Cool completely, then wrap in a heavy aluminum foil. Store overnight, or up to 3 days before serving.

Potato Bread Using Sourdough Starter. For World Bread Day 2010

My little contribution for "World Bread Day 2010 " created by Zorra from kochtopf.

Do you like potato bread? Me too :)
Using only half of this recipe formula, I manage to make another delicious, chewy, and moist potato bread. Although I am still crazy with the one I've made a while back, I must say that this version did not disappoint me at all. If you don't have sourdough starter, you can make it with using poolish starter instead, the recipe can be found here. 

For The Steam Potato:
400 g Russet potatoes

Clean, peel and boil or steam until soft or cook. Drain in a colander and let cool and dry completely. The potatoes have to be completely dry, before mashed. I did this at night and by the next morning, I have my potato completely dry.

Mash the potato with potato masher or food mill, do not process in a food processor (it will get gooey). Set aside.


For The Bread:

300 g flour
125 g bread flour
255 - 257 g water
salt
150 g mature 100%-hydration sourdough starter
all the steam potatoes

Transfer mashed potato into an electric mixer bowl, add the rest of the ingredients, knead with  the dough hook attachment on low speed for 2 minutes, then increase the speed to medium and continue to knead for 10 minutes. Transfer the dough into a large plastic container with lid, cover, ferment for 2½ hours with fold after 50 and 100.

Turn out the dough into lightly floured kitchen counter top, cut the dough in half. Working with one dough at a time, shape the dough into a ball, then flatten it into a disc. Starting at the end of the farthest from you, roll up the dough toward you. Pull each end slightly, then gently roll back and forth.

Transfer the loafs on a floured kitchen towel, seam side down. Cover and  proof  for 2½ hours.

Preheat the oven to 400F.

When the oven is ready, spray the oven wall with water, and close immediately to trap the steam. Flip over the dough (so the seam is facing up) into baker's peel or floured cookie sheet then transfer into the oven. Spray the oven again and close it immediately. Bake the bread for 35-40 minutes until brown, and sound hollow when tapped. Cool completely before serving.

update : 10/29/10
Would you like to see what other blogger's from around the globe made for this event? Please check out the link here.

Chocolate Soufflés

Is there anything else more comforting then a cup of warm chocolate soufflé in a chilly night? For me, this is it. I couldn't be more blissful holding just big enough a cup of warm chocolaty dessert in my hand, while my legs are tuck underneath of warm blanket.

Recipe adapted from: Maria Villegas and Sarah Randell, 

The Food of FRANCE

serve 8

3 tbs unsalted butter, softened

3/4 cup superfine caster sugar

1 batch crème pâtissière, recipe follows

3/4 cup unsweetened cocoa powder

3 tbs chocolate or coffee liqueur

1/2 cup chopped dark chocolate

12 egg whites

3 tbs superfine sugar

confectioner's sugar, optional

• Butter eight 1⅓ - cup ramekins, then coat each of them with little bit of sugar, pour out an excess sugar. Set aside.

• Preheat oven to 375⁰F, then place a large baking sheet in the oven to heat it up.

• If the crème pâtissière starting to feel a little bit cold, you can warm it a bowl over saucepan of simmering water. Once hot enough, remove from the heat, then add unsweetened cocoa powder, chocolate liqueur or coffee liqueur, and the chopped dark chocolate, mix well.

• Beat the egg white until firm peaks form, gradually add the superfine sugar, continue beating until the white is stiff and glossy. Whisk half of the white into the crème pâtissière just enough to loosen it. Using a rubber spatula fold the remaining white gently. Divide the mixture evenly among the  prepared ramekins. 

• To help the soufflé  rise without sticking, run your thumb around the inside rim of each ramekin.

• Put the ramekins on the hot baking sheet and bake for 15 to 20 minutes, or until soufflés have risen, but still slightly wobble when gently shake, and skewer inserted in the middle somewhat comes out clean or slightly moist. 

• Serve immediately as soufflé wait for no one. If desire, you can dust with confectioner's sugar before serving.

Crème Pâtissière

6 egg yolks

1/2 cup superfine sugar

1/4 cup cornstarch

1 tbs all-purpose flour

2¼ cup milk

1 vanilla bean, slit the pod and scrape the bean

1 tbs butter

• Whisk egg yolk and 1/4 cup sugar until pale and creamy. Fold in the cornstarch and all purpose flour. Set aside.

• In a medium saucepan bring the milk, remaining sugar, and vanilla bean to almost  a boil. Strain over the egg yolk mixture, stirring continuously. Pour this mixture back into the saucepan, cook and stirring constantly until it boils. It will be lumpy at first, but it will become smooth as you stir. Keep stirring and boil for two minutes, then stir in the butter. Take it out from the heat. 

Financier With Vanilla, Lemon, and Raspberry. A Recipe For My Nephews

Summer was great, my sister came to visit from over seas with her husband and their two gorgeous sons, it was really made our summer wonderful. My nephews love seeing their photographs on my blog, I did it once when they made cookies for christmas, they love it. My sister told me that they like to visit my blog, especially if I mention about them, they will keep opening that post. This is why I put a few pictures of them.

This little cakes/cookies are a perfect choice for an after-school snack. They are pretty  simple to make, deliciously flavored with fresh vanilla bean, and just a tad of lemon zest, resulting an uncomplicated taste, just the way most kid like it. Both of them really adore vanilla, they want to put vanilla on everything. Each time I ask what kind of cake or cookie or even ice cream they want to make, they always say vanilla cookie, vanilla cake, or vanilla ice cream. So I think I chose the right treat for them. Except, that I might risking it by putting a couple of raspberries on top of each cakes/cookies. I know that they will eat the fruit alone, not cooked or in a cake, but I just want to see if they are willing to try it. Perhaps, they'll surprise me by eating them happily. 

We  miss you so much !

Financier With Vanilla, Lemon, and Raspberry

1/3 cup unbleached all purpose flour

1/3 cup slivered almonds

1/2 cup confectioner's sugar

4 tbs  butter, salted or unsalted

3  egg whites

1 teaspoon lemon zest

fresh vanilla from one small bean

raspberry for topping (optional)
handful almond flakes (optional)

• Place  flour, slivered almonds, salt, and confectioner's sugar in a food processor. Process until the almond is finely ground. set aside.

• Melt the butter over medium heat until turn light brown, strain into a small bowl. Set aside.

• Place the egg white into a bowl, add the flour-almond mixture. Mix in with rubber spatula. Add the melted butter, lemon zest, and vanilla bean, mix to combine. Cover the bowl with plastic wrap, refrigerate the batter overnight if you wish. Otherwise, preheat oven to 350⁰F. Buttered generously 12 financier molds, spoon of the batter evenly among the molds, top with couple of raspberry if you desire. Bake for 15 minutes, or until golden brown. Cool for about 2 minutes, then un-mold and cool completely on a wire rack.

Our future photographer for sure!