Baked Pancake with Glazed Apples

Although these are often referred to as "German" pancakes, they aren't like the ones my mother used to make. She separated the eggs, beat the whites and folded those in. I think she cooked them on the stove top first and then broiled them briefly in the oven.

Sometimes she served them with thin apple slices or just sprinkled them with sugar and fresh lemon juice. I will ask her about them next time I chat with her.

Mine are baked in the oven and resemble popovers. I just use a metal baking dish because my convection oven is too small to accommodate a frying pan.

1 tsp butter
2 eggs
1/3 cup flour
1/3 cup milk
2 tsp brown sugar
1 tsp vanilla extract
a pinch of salt

1 tsp butter
1 apple, sliced
2 tbsp brown sugar
2 tsp freshly squeezed lemon juice

icing sugar for dusting

Preheat oven to 425°F.

Place the teaspoon of butter into a 9" round baking dish and place into the oven to heat up. The butter will melt in there and possibly brown as well.

Whisk together the eggs, flour, milk, brown sugar, vanilla extract and salt in a bowl until smooth. Set aside.

When the oven reaches 425°F, remove the hot baking dish (you'll need gloves) and swivel to coat the bottom evenly with the melted butter. Pour in the batter and return to the oven and bake for about 15-20 minutes, or until the pancake has puffed up and is golden brown.

Meanwhile melt the other teaspoon of butter in a non-stick skillet and saute the apple slices for about 5 minutes. Add the brown sugar and lemon juice and stir until the sugar has dissolved.

Continue to saute the apple slices, adjusting the heat if necessary to prevent burning, until the pancake is ready.

To assemble, place the pancake onto a large plate, cover with the glazed apple slices and dust with the icing sugar.

The Daring Baker Challenge, January 2011, Biscuit Joconde Imprime/Entremet

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
 
After giving this some thought, I decided to fill the sponge with a raspberry bavarian creme.

It ended up taking less time than I expected. My final sponge had larger holes than I liked. In part it was how I looped the chocolate portion, but the sponge itself seemed more airy as well. I'm not sure if that was because of how I beat the egg whites or if it was the nut/flour/egg proportions. In any case, I would make this again with perhaps a few adjustments.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
Directions:

1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:
You can use any type of mold. I would suggest:

1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
3. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.
4. Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
http://www.youtube.com/watch?v=ca4eLDok-4Q

1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
5. The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.
Entremet- Filling Options:
http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related
It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.
Suggestions:
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Additional Information:
http://lesotlylaisse.over-blog.com/article-realiser-un-biscuit-joconde-i...
http://www.marthastewartweddings.com/recipe/joconde-cakes
http://www.marthastewartweddings.com/recipe/pate-a-cigarette-batter-choc...
http://ricettedafairyskull.myblog.it/archive/2010/05/29/biscuit-joconde-...
http://chocolateandzucchini.com/archives/2004/02/pierre_hermes_aztec_ent...
http://sum.ptuo.us/roller/ks/entry/entrement_project_at_nwcav
http://www.youtube.com/watch?v=ca4eLDok-4Q
http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

 

Roasted Bell Peppers Stuffed with Feta Cheese

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(4 servings)

I love this style of peppers although I don't always have the patience to make them. I broil the peppers first, wrap them and allow them to cool slightly before finally stuffing them and returning them to the oven.

When I do make them I often regret I didn't make more because they are very delicious.

4 red bell peppers
1/4 cup shallots, finely chopped
1 clove garlic, minced
1 serrano pepper, seeded and chopped
1 handful fresh parsley, chopped
2/3 cup bread crumbs
1/2 lb feta cheese (give or take), cut into small cubes
1 tbsp olive oil
freshly ground black pepper, to taste

Turn on your oven broiler.

Wash, then cut the red peppers in half (lengthwise) and scoop out the seeds. Place the cut side down on a baking sheet and move them into the oven. Broil (keeping an eye on them) until the skins have blackened.

Remove from the oven and cover securely with aluminum foil.. or place them on a large plate and cover them with plastic wrap for about 10-15 minutes.

Pull off the blackened skins and place the peppers onto an oiled baking dish, cut side facing up. Don't worry if you can't pull all of the skin off. Set aside.

Preheat oven to 450°F.

Toss together the shallots, garlic, serrano pepper, parsley, bread crumbs, feta, egg yolk, olive oil and ground pepper in a bowl until evenly mixed.

Divide the cheese mixture evenly between the peppers filling their cavities.

Bake for about 20 minutes or until the tops have browned. Remove from oven and serve.

Greek Style Baked Haddock

(2 servings)

When baking fish in foil, it steams in it's own juices preventing it from drying out. The tender fish and resulting sauce is delicious.

1 tsp olive oil
2 large pieces of heavy foil (or double the layers)
2 pieces of haddock, about 7-9 oz each
salt, freshly ground black pepper and paprika
1 clove garlic, chopped
1 small bulb of shallot, thinly sliced
2 tbsp pitted kalamata olives, sliced
2 tbsp sun-dried tomatoes, chopped
2 tbsp fresh parsley, chopped
2 tsp capers
1 lemon

cooked rice for serving

Preheat oven to 400°F.

Brush the olive oil on the upper surface of each piece of foil. Place a piece of fish on the centre of each and generously season with salt, pepper and paprika.

Sprinkle each piece of fish with the chopped garlic. Add some shallot, olives, sun-dried tomatoes, parsley and capers.

Slice the lemon in half and slice enough thin rounds to cover each piece of fish. Squeeze the juice from any remaining lemon over the fish.

Carefully fold up the corners of the foil first, creating a little "boat", then fold together the top flaps leaving a bit of space between the fish and the upper portion of the foil. Seal the edges as best you can.

Place both packets onto a baking sheet and bake for about 15-20 minutes depending on the thickness of the fish. It will be done when it flakes easily with a fork.

Remove from foil and serve with rice.

Jam Squares

(16 squares)

I didn't get very much baking done last month for the holidays, but it's still very much on my mind.

These delicious jam squares are very easy to make. I have made these with different types of jam; all of them have hit the spot. Just use whatever you like or have on hand.

If you prefer these a bit less sweet, then use a bit less jam and/or replace part of the jam with a sugarless, fruit-only spread.

3/4 cup flour
2 tbsp brown sugar
1/4 tsp baking powder
a few pinches of salt, to taste
1 cup old-fashioned rolled oats
7 tbsp unsalted butter, melted (1 stick, less 1 tbsp)
3/4 -1 cup jam

Preheat oven to 400°F.

Combine the flour, sugar, baking powder, salt and rolled oats in a bowl. Add the melted butter and stir until well mixed.

Pat about 2/3 of the mixture firmly into an 8" square baking pan. Spread the jam over that and then sprinkle the remaining flour/oat mixture over the jam.

Bake for about 25-30 minutes or until the bars are evenly browned.

Remove from oven and cool. Cut into squares.

Daring Cooks Challenge January, 2011; Cassoulet

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.   

We were given a couple of options aside from the traditional recipe. I decided on this 30 minute version. I extended the cooking time a bit using a dutch oven and it turned out great.

Thirty Minute Cassoulet
Thirty Minute Cassoulet by Jacques Pepin’s Fast Food My Way, KQED
Serves: 4-6
Ingredients:
1 tablespoon (15 ml) good olive oil
About 1 pound (500 gm) rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
About 3/4 pound (350 gm) hot Italian sausages, cut into 3-inch (75 mm) pieces (about 6 pieces)
4 bratwurst sausages (about 1 pound/500 gm)
1 cup (240 ml)diced (1/2 inch/15 mm) whole button mushrooms (about 3 ounces/85 gm)
3/4 cup (180 ml) diced (1/2-inch/15 mm)) onion
2 tablespoons (30 ml) crushed garlic (about 4 large cloves)
1/2 teaspoon (2½ ml) (4 gm) dried thyme leaves
1 bay leaf
2 (15½ ounces/440 gm each) cans cannellini beans, drained and rinsed under warm running water
3/4 cup (180 ml) (about 7 oz/200 gm) diced (1-inch/25 mm) tomato (1 large plump tomato)
1/2 cup (120 ml) water
1/4 teaspoon (1¼ ml) (1½ gm) freshly ground black pepper
3 tablespoons (45 ml) (30 grams)coarsely chopped fresh parsley

For Serving
Tabasco sauce
Dijon-style mustard

Directions:
1. Heat the oil in a large skillet and add the ham and Italian sausage.
2. Cover and cook over high heat for 7 to 8 minutes, turning occasionally.
3. Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
4. Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.
5. At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.
6. Sprinkle the parsley on top. Serve with the Tabasco and mustard.

Additional Resources:

Video of Jacques Pepin making his “quick version” of Cassoulet

Garlic Confit
Garlic Confit from Saveur, Issue #129
Ingredients:
1½ cup (360 ml) Olive Oil
1½ tsp (7½ ml) (4 gm) kosher salt (**Note: if using table salt, use ½ the amount)
10 whole black peppercorns
5 sprigs fresh thyme
65 garlic cloves, peeled (about 1 ½ cups/360 ml)
1 dried bay leaf 

Directions:
1. Preheat oven to slow 300°F/150°C/gas mark 2. Put ingredients in a 1 quart (950 ml) pot, making sure all the garlic is submerged in the oil. Cover pot. Bake until garlic is golden brown and tender, about 1 hour. Let cool.
2. Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks. Makes 2 cups/480 ml.

Ripe Papaya Salad

(4 servings)

I fell in love with ripe papaya a couple of years ago while on vacation in Mexico.

It's a great tasting pear shaped fruit with orange or reddish looking flesh, rich in beta-carotene, vitamin C and potassium. The seeds are edible, but I don't care for them and discard them.

It's great on it's own for breakfast, or in this salad.

juice from 1-2 limes
1 tbsp balsamic vinegar
salt and freshly ground black pepper
4 cups papaya, cubed
1 small avocado, cubed
1 jalapeno pepper, seeded and finely chopped 
1 medium tomato, chopped
1/4 cup red onion, finely chopped
small handful cilantro, chopped
1 lb cooked shrimp

Combine the lime juice, vinegar, salt and pepper in a large bowl. Add the papaya,avocado, jalapeno, tomato, onion, cilantro and shrimp.

Toss gently until everything is combined. Serve immediately.

Soba Noodles with Peanut Sauce

(2 servings)

This is a quick and easy dish I like to make whenever I have some peanut sauce around. The grocery store I shop at has a mix and match section of freshly cut up vegetables at a reasonable price. The selection often varies, but I'm always pleased with what I take home with me.

1 tsp olive oil
2 cups mixed vegetables, chopped and sliced
1 1/2 cups soba noodles cooked and drained
1/4 cup peanut sauce

lime wedges and chopped cilantro for serving

Heat the oil in a non-stick skillet. Add the vegetables. Cook the vegetables for 5-10 minutes until they are done to your liking.

Add the noodles and peanut sauce. Toss to coat evenly. Serve with lime wedges and sprinkle with the cilantro.

Peanut Sauce

(about 1 2/3 cups)

This is a great sauce for salads, noodles, pork or chicken. It keeps well for a week or two if covered and refrigerated.

1 tbsp olive oil
4 cloves garlic minced
1 medium onion, chopped
1 2" piece of fresh ginger, peeled and finely chopped
2/3 cup fresh peanut butter
small handful cilantro, chopped
3 tbsp soy sauce
2 tbsp rice wine
2 tbsp balsamic vinegar
honey or agave nectar, optional
juice from 1 lime
up to 1/4 cup water
hot sauce, to taste

Heat the oil in a skillet over medium-low heat. Add the garlic and fry for about a minute and then add the onion and ginger. Saute until the onion is soft.

Remove from heat and cool.

Place the onion mixture into the bowl of a food processor. Add the peanut butter, cilantro, soy sauce, rice wine, vinegar, sweetener, (if using) and lime juice. Run the motor until you have a smooth sauce. Add water until you have a consistency you like.

Add hot sauce to taste and pulse until it's well combined.

Can be stored in a closed container in the refrigerator up to about two weeks.