Posts filed under 'The Daring Bakers Challenges'
Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.
Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!
Strawberry Rhubarb Pie
Recipe from Julie Foxworthy
INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.
INGREDIENTS FOR PIE
2 - 2 1/2 cups diced fresh rhubarb
2 - 2 1/2 cups sliced fresh strawberries
1 - 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)
RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts. 
RECIPE INSTRUCTIONS FOR FILLING:
- Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
- Pour mixture into unbaked pie shells
- Cover pies with 2nd layer of dough
- Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
- Cut in some venting slices on the top of the pie
- Whisk egg in small bowl until slightly frothy, and brush on top of pie.
- Sprinkle top of pie with a little sugar
- Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375º halfway thru baking
Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.
Happy Summer, Enjoy!
September 16th, 2009
Happy Valentine’s Day!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
This month’s challenge was super quick and easy. I kept things simple and just garnished the cake and ice cream with a strawberry, and melted caramel. This cake was DELICIOUS. I would highly recommend this is you are strapped for cash and time. With only three ingredients, it was inexpensive, but tasted ridiculously rich and decadent. YUM!!!
Enjoy the recipes below!
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Dharm’s Ice Cream Recipe - Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream’s fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.
1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
February 28th, 2009
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
I was SO excited to create these yummy little tuile treats for my very first Daring Baker’s Challenge! It was a super fun challenge, and created a HUGE mess in my kitchen, and burnt my finger really super bad on the sugar, but well worth it at the end of the day. I’m a couple days late in posting this, because work was caarrrrrrrrazy this week….but I finally got to it, and hope you all enjoy it. Please find the recipe for the Nougatine Tuiles below.
I made four different “shapes” for my tuiles…and accompanied them with four slightly different variations on a theme. I did a flavored mousse for each shape. The little cup was filled with a blueberry mousse, and topped with fresh blueberries…MMMmmm! The cone shape was filled with a lemon mousse, and topped with some fresh lemon zest, and garnished with a slice of lemon. The circle ring shape was filled with a white chocolate mousse and topped with some fresh diced kiwi. And finally, the little triangle tuile was accompanied by a slice of banana, topped with a chocolate mousse and some bittersweet chocolate shavings. YUM! YUM!
Nougatine:
From Michel Roux: Finest Desserts
5.1/4 cups / 500 grams sliced almonds
(or 4.1/3 cups/500 grams slivered almonds)
3.1/3 cups / 660 grams sugar
4 tbs / 60 grams butter (optional)
2 tbs oil (vegetable, sunflower, peanut)
Makes 2.3/4 lbs/1.2 kgs! (This is the yield of the recipe given in the book, feel free to downsize!)
Preparation time: 25 minutes
Preheat oven: 180C/350F
Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet.
Shaping: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed.
Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold.
Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..
Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.
Thanks so much to Lisa and Ivonne over at the Daring Bakers for giving me such a cool and fun opportunity to join the ranks!
February 1st, 2009