Take a look at how our talented bakers did this week:
a sweet journey through baked: frontiers | explorations | elements | occasions
by susan
Take a look at how our talented bakers did this week:
by susan
What did you think of this wonderfully simple treat?
First recipe of 2014 is for Jan 5th. Who’s in?
LEMON LIME CHAMPAGNE GRANITA
Yield: 4 servings
2/3 cup sugar
2/3 cup water
1 1/2 cups champagne
Zest and juice of 2 lemons
Zest and juice of 1 lime
5 fresh mint leaves, plus more for garnish (optional, but perfect for summer)
In a small saucepan over medium-low heat, stir together the sugar and water until the sugar dissolves. This is your simple syrup base. Allow the simple syrup to cool completely.
In a separate bowl whisk together the champagne, the zest and juice of the lemons and the lime, and the mint leaves (you are either a fresh mint person or not—if you like it, you will love it in this recipe). Whisk in the simple syrup and pour the mixture directly into an 8-inch square metal baking pan. Cover tightly with aluminum foil and put in the freezer.
Every hour, use a fork to scrape or stir the mixture, breaking up any large pieces of ice; continue checking and scraping every hour until the granita is completely frozen, about 6 hours. Use the tines of the fork to scrape the granita into fluffy flakes. Divide the granita among 4 glasses, discarding the mint leaves. Garnish with new mint leaves and serve immediately with small spoons. The effect should be snow cone–like.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Thanks everybody for baking with us in 2013!
How did your Panettone turn out?
by Sheri
‘Tis the season… any other bakers have a Renato-like panettone obsession? Or does it bewilder you like it does Matt? Posting date is December 22!
Chocolate-Chip Orange Panettone
Yield: One 6-inch panettone, 4 inches tall
1 panettone paper mold (see “Breaking the Mold,” page 183)
3 cups bread flour, divided
1 packet active dry yeast (2 1⁄4 teaspoons)
1⁄2 cup lukewarm whole milk (100 to 110 degrees F)
1⁄4 cup dark unsweetened cocoa powder (like Valrhona)
1⁄2 teaspoon salt
1⁄2 cup sugar
3 large eggs, plus 2 large egg yolks
Zest of 2 oranges (about 2 tablespoons)
1 teaspoon vanilla bean paste or pure vanilla extract
5 ounces (11⁄4 sticks) unsalted butter, softened, cut into 1⁄2-inch cubes
6 ounces (about 1 cup) semisweet chocolate chips
1⁄2 cup Homemade Candied Orange Peel, diced (page 182)
Lightly spray a 6-inch-round-by-4-inch-tall panettone paper mold with vegetable oil (preferably canola) and place on a baking sheet.
In a small bowl, stir together 1 cup of flour and the yeast. Add the milk and stir to combine. Turn the mixture out into a clean, lightly greased bowl, cover with plastic wrap, and set aside until the dough doubles in bulk, about 1 hour.
Sift the remaining flour, the cocoa powder, and the salt into the bowl of a standing mixer fitted with the paddle attachment. Stir in the sugar. Add the dough and mix on low speed until the mixture is shaggy.
Add the eggs, egg yolks, zest, and vanilla bean paste and mix again until the dough comes together and has a distinct shiny appearance, 4 to 5 minutes (the amount of time needed can change depending on humidity and temperature).
Switch from the paddle attachment to the dough hook attachment. Turn the mixer to low and gradually add the butter in three additions, mixing until each addition is thoroughly incorporated. Continue mixing the dough until it is elastic and smooth, 10 to 15 minutes.
Add the chocolate chips and orange peel and mix for a few more seconds. Turn the dough out onto a lightly floured surface and knead it by hand until the chocolate chips and orange peel are evenly incorporated. Pat the dough into a small (5- by 5- inch), thick square and tuck all four corners underneath to form a tight dome shape. Place the dough, dome side up, into the prepared mold, cover with a damp tea towel, and allow to rise in a dry place at room temperature for at least 2 hours, or until it has doubled in bulk. (It should not rise beyond the top of the panettone mold at this point; at most it should reach right up to the lip.)
Preheat the oven to 350 degrees F and position the rack in the center.
Bake the panettone for 50 to 70 minutes until the inside center temperature of the bread registers 175 to 180 degrees F on an instant read thermometer. If the top of the bread darkens before it is cooked all the way through, tent it with aluminum foil until it is finished baking.
Place the panettone on a wire rack to cool completely before slicing. It can be stored at room temperature, tightly covered, for up to 5 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
Mixed reviews, but these are some beautiful cookies! Plus we’ve got some rogue bakers this week.
by Sheri
Lime and tarragon – thumbs up or thumbs down?
by susan
Posting date for these frosted cookies is Sunday, 4 August.
For the Lime Tarragon Cookies
8 ounces (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
1/3 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon minced fresh tarragon
3 teaspoons lime zest (about 1 lime)
2 teaspoons fresh lime juice
2 cups all-purpose flour
For the White Chocolate Lime Topping
3 ounces good-quality white chocolate, coarsely chopped
Strips of zest of 1 lime (about 1 tablespoon)
Make the Lime Tarragon Cookies
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the salt, tarragon, lime zest, and lime juice and beat on high speed for 30 to 45 seconds, until the zest appears to separate and speckles the dough. Add the flour all at once and beat on low speed until incorporated. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Scrape down the bowl again and use a spatula to mound the dough in the center of the bowl. Cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a small ice cream scoop with a release mechanism, scoop out the dough and roll it into 2 tablespoon–size balls. Place the dough balls about 1 inch apart on the prepared baking sheets. (If you are not using an ice cream scoop, you will need to use a tablespoon measure and your hands to shape or roll the dough into balls.) Bake for 13 to 15 minutes, until the edges of the cookies are golden brown and just start to darken.
Remove the baking sheets from the oven and place on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to the racks to cool completely.
Make the White Chocolate Lime Topping
Place the chocolate in a glass measuring cup (or small microwave-safe bowl) and place in the microwave. In 10-second bursts, microwave the chocolate at 100% power (high), stirring in between, until the chocolate is completely melted and smooth, about 3 bursts. (Alternatively, the chocolate can be melted using the double-boiler method.)
Using an offset spatula, spread a dollop of white chocolate on the top of each cookie, then sprinkle the white chocolate with a little bit of lime zest (less is more here—you are trying to achieve a nice, minimal decoration, not lime zest overload). Allow the chocolate to set completely before serving.
The cookies can be stored at room temperature, in an airtight container, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
The overwhelming consensus is a thumbs up for this margarita in disguise! Plus our rogue baker this week is Sarah, who revisits the popular pumpkin chocolate chip loaf.