synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
Started with this recipe, tweaked it further a whole bunch to reflect my tastes.

* 6 cups Rice Krispies
* 6 tablespoons butter
* 1 10-oz bag of marshmallows (use the minis, they melt easier)
* 1 teaspoon vanilla extract
* 1/4 teaspoon fine kosher salt
* Kosher salt flakes

Lightly grease, with butter, a 9x9 square pan and set aside. (You will be moving quickly once the marshmallow melts, and want it set out and greased ahead of time.)

Using a large pot or enameled Dutch oven -- something light-colored where you can see the color of the butter -- warm the butter on medium-low until it starts bubbling and begins to brown, stirring with a rubber spatula. (I am a wimp about browning butter and always take it off the heat too quickly, but you're aiming for a nutty color + smell.) Turn off the heat. (If you're using a cast-iron enameled Dutch oven, take it off the burner, too; otherwise leaving it on the burner is okay.) Add salt and vanilla extract (in that order); the vanilla will make the butter bubble and froth, so stir quickly once you do.

Dump half the bag of marshmallows in the pot; stir so that the hot butter coats them. Dump the other half of the bag into the pot as soon as the first half is pretty well coated. Continue stirring until the marshmallow is melted (with no lumps) and begins to get thicker/stickier. Dump in the Rice Krispies in stages, about 2c at a time, stirring thoroughly and using the spatula to 'fold' the bottom up onto the top; this results in the best and most even Rice Krispie dispersal.

Press the resulting mixture firmly into the greased pan and sprinkle salt on top. (Optional, if you like salty/sweet as much as I do: Press half the mixture into the greased pan; sprinkle a layer of salt flakes; add the other half of the mixture; add more salt flakes on top. This gives you a better chance of getting flecks of salt in any given bite.)

Let cool for at least an hour (or else there will be structural integrity failure when you try to eat it); cut into bars; inhale.
sarah: (taste)
[personal profile] sarah
Note the hyphen: this is not so much a pancake as it is a cake-in-a-pan. Very luscious, its texture reminds me of a souffle. Definitely need to make this one again, especially as it's quick enough to toss together after a meal.




For the Batter:
1/3 cup gluten-free oat or sorghum flour (45g)
1/3 cup gluten-free brown rice flour (45g)
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
4 eggs
4 Tbsp milk (at least)
2 Tbsp butter, melted and cooled
2 tsp vanilla extract

For the Apples:
1/4 cup sugar (55g)
1/2 tsp cinnamon
1/2 tsp nutmeg
4 Tbsp butter
1 apple, peeled, cored, and sliced (We've used granny smith, Honeycrisp, and Macintosh, and all were good.)

For the Batter: Preheat oven to 425 °F. Whisk together flours, baking powder, salt, and cinnamon in medium bowl. In a small bowl, whisk together eggs, milk, melted butter, and vanilla. Pour egg mixture over dry ingredients. Whisk until smooth. Batter should be thin; if not, add additional milk one tablespoon at a time. Allow batter to stand for ten minutes.

For the Apples: mix together sugar, cinnamon, and nutmeg in a small bowl. Set aside. Melt butter in a 10-inch oven-safe skillet (I used a 9-inch cast iron pan and it worked fine) over medium heat. Sprinkle sugar mixture over melted butter. Stir and cook until sugar begins to bubble up. Reduce heat to medium-low and arrange apple slices. Cook about three minutes.

Slowly pour batter evenly into the pan. Some of the apple pieces might float and move. Transfer pan to the preheated oven. Bake until pancake puffs and is golden brown, about 15 minutes.

Remove pan from oven and serve warm.

From Serious Eats.
sarah: (whip it)
[personal profile] sarah
Since you've got all those egg whites left over from making the creme brulee, let's make some meringues!

1 cup granulated sugar
1/2 cup water
5 egg whites (from large eggs), at room temperature
1/2 tsp cream of tartar (or a bit of lemon juice -- something acidic to set the egg whites)

Preheat oven to 200° F (95° C), and line a baking sheet with parchment paper.

In a small saucepan, combine the sugar and water. Heat over high heat, stirring occasionally but gently (you don't want it to splash up the sides and solidify). Cook until the syrup hits 240° F (115° C).

Meanwhile, combine the egg whites and cream of tartar. You can be awesome and do this the traditional way with a whisk and a lot of elbow grease, but I cheat and use a stand mixer. Mix until you have soft peaks (about 3 mins on medium speed).

With the mixer running on low, slowly drizzle in the hot sugar syrup. I recommend a gravy spoon or a ladle, rather than trying to handle a hot pot over a moving appliance. Increase speed to high and whip until it's nicely thickened.

Now, you can do these the pretty way, with a piping bag and fancy tips, or you can do it the ugly-but-still-delicious way with a ziplock bag with the corner snipped off (as seen in the photo below). Doesn't matter! Just spoon your meringue into the bag, and portion out onto the baking sheet. These don't really spread while baking, not like your usual cookies.

In my oven, I bake at 200° F for two hours, until they're slightly golden, then I turn off the oven and leave them in there for another hour. I've seen recipes that say bake for 45 mins, then leave in the warm oven for two more hours, but I find they're still a little gooey in the middle when I do that. Depends on the oven! If you try one, and it's sticking to the parchment paper, or it's still chewy inside, then turn the oven back on and give it more time.




Meringue recipe from Serious Eats, and a concordance of baking times and temps from all over the interwebs.
sarah: (Default)
[personal profile] sarah
160g egg yolks (10-12 yolks)
90g granulated sugar, plus more for dusting
1/2 tsp salt
600g heavy cream
Berries for garnish (optional)

Equipment:
Sous vide setup
Wide mouth canning jars
Blowtorch
Fine-mesh strainer

Heat water bath to 176° F (80° C).

Combine yolks, sugar, and salt. Whisk until smooth.

In a pot on the stove, heat cream to 158° F (70° C). Then slowly (very slowly: a thin drizzle) whisk this into the egg mixture. Pour too fast, and you'll curdle the eggs.

Strain the mixture, then allow to rest for 20-30 minutes so that most of the bubbles dissipate. Gently skim away any remaining bubbles with a spoon.

Cast ~150g of mixture into each jar, pouring in a slow, low, steady stream to avoid creating more bubbles. I used these 4 oz Ball jelly jars, and filled them nearly full (a couple cm of space at the top, where the threads are). Note: you may want to pre-warm the jars with a dip in some hot water to reduce the chance of cracking in the sous vide.

Close with lids and bands, but only finger-tip tight: place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more to tighten. (This is necessary to let the trapped air escape when submerged, otherwise the air will crack the jars as it expands.)

Sous vide for an hour. If you are using an Anova circulator, turn it off while you are placing the jars in the pot: this will keep them from jostling before they settle.

After removing the jars, let them sit on a trivet for 10-15 minutes to cool a bit, then place into an ice bath to chill completely. (If you go straight from the sous vide to the ice bath, the jars may crack.) Once the jars are cold they will last up to a week, sealed, in the refrigerator.

When ready to serve, let them warm a few minutes, then remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.

Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

Set blowtorch to a low gas-release setting. Holding the torch in your dominant hand, and the jar in the other, focus the flame on the custard, while rotating the jar. Once you have achieved the color you want, allow the sugar to set for five minutes.

Top with berries, mint leaves, or whatever you desire. Then lick clean.

from Chef Steps


sarah: (defiler)
[personal profile] sarah
~3 cups seedless red grapes
3/4 cup Champagne or sparkling wine (I used Prosecco)
1/2 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon

Puree grapes in blender. (Puree very well; I left a good bit of intact skin and didn't care for the final texture. D liked it, though.)

Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree. Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.

via Bon Appetit magazine
sarah: (defiler)
[personal profile] sarah
filling:
5 ripe bosc pears
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cardamom
(alternatively, try 2 tsp apple pie seasoning)

topping:
1 stick of butter
1/4 c brown sugar
1/3 c white sugar
1 1/2 c chopped pecans or walnuts
1/2 c rolled oats (the "old fashioned" kind)

Preheat oven to 375°. Quarter & core the pears, and roughly chop them into a large pot. Cook over medium for 7-10 mins until softened & some of the juices have released. Add spices, stirring to coat the pears. Transfer to an 8" x 8" baking dish prepared with cooking spray to prevent sticking.

While the pears are cooking, melt the butter in a medium pot over medium heat. Add the sugars, chopped nuts, & oats. Stir well.

Scatter the topping over the pears and bake for 20-25 mins until the topping is browned and the pears are bubbly. Remove, let cool, and serve plain or with ice cream.

Alternative: try making more topping and mixing it in with the fruit filling before baking.

(from a Harry & David Fruit of the Month recipe card)
sarah: (tart)
[personal profile] sarah
8 ounces (2 sticks) unsalted butter
1 standard ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
5 ounces (about 3/4 cup) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt for ganish

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5-10 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
sarah: (whip it)
[personal profile] sarah
butter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)

Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]

Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.

Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.

Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.

via Cooking for Geeks

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