January Daring Baker's Challenge : Honey Almond Fortune Tuiles with Green Tea Ginger Ice Cream

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 took a quick peek at the challenge in the beginning of January, But, because life has a way of happening and happening, and...well you get the point. I didn't give it much thought nor did I print it out, that is until this week. When I finally printed out the recipes I learned that "The Dutch traditionally made this batter and used it to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on." I've never made tuiles so this would be fun.

I began thinking about what my twist would be. Nothing was popping until I was baking with my boys. This week they decided that our baking project would be peanut cookies, which are a tradition for Chinese New Year. (I'll post those cookies next.) The new year, the year of the ox, was celebrated on January 26, 2009. And as my boys and I made the cookies I was inspired. Why not make fortune cookie shaped tuiles and serve them with green tea ice cream?! I noticed that the tuiles recipe was similar to fortune cookie recipes, really similar, so why not?

I tweaked my idea and came up with my version of the January Daring Bakers Challenge: Honey Almond Fortune Tuiles served with Green Tea Ginger Ice Cream.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch.

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar (used ¼ cup sugar and ¼ cup honey)1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) (used dash of vanilla and dash of almond)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice (omitted)

Butter/spray to grease baking sheet

Oven: 180C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it). I did not put it in the fridge. It worked out better for me.

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. I used the back of my baking sheet. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Obviously I did not make butterflies. Here is the method I used for the fortune cookies: Pipe half dollar sized circles onto buttered parchment paper. Maximum of 4 to a baking sheet. Spread the batter using an offset metal spatula spread the batter like a half moon. Turn the baking sheet and repeat, creating a circle.

Bake in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. Or, place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

Quickly place the fortune on the cookie. Fold in half. Place the folded edge across the rim of a bowl or cup. Pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin to hold their shape until firm.

Green Tea Ginger Ice Cream (Found on Food Rockz, who found it on Ice Cream Ireland. Both blogs worthy of your time should you be curious.)

Murphy's Green Tea and Ginger Ice Cream
Ingredients:
130g sugar
5 egg yolks 240 ml cream
250 ml milk
2 tablespoon green tea leaves (4 bags)
60 g crystallized ginger
1 tablespoon honey

What to do:

Heat the milk to a low simmer over medium heat. Add the tea and honey and maintain at a simmer over low heat for about 10 minutes. Remove from the heat and remove the tea bags. Beat the sugar and egg yolks together until thick and pale yellow. Beat the milky tea into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat. Transfer the custard into a small container, cover, and refrigerate until cool (5C). Chop the crystallized ginger into small pieces. Whip the cream until it has doubled in volume (you should have soft peaks - don’t over-whip). Fold the cream (gently stir) into the custard. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals. Add the ginger once the ice cream has become semi-solid. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid. Yield: 8 servings

I made one lonely little cigar shaped tuile and filled with the green tea-ginger ice cream. I ate it promplty after taking the photo! Yummy!

Cream Puffs

First: Still can't make up my mind on how to spend my Williams-Sonoma "money". But, I've narrowed it down a bit. I think I should have a decision made sometime this week!

Now, on to the subject matter of this post: In the previous post I mentioned that I made cream puffs. And, miraculously I managed to keep a few out of the mouths of my hungry boys long enough to take a few photos. I also mentioned some other items I'd been baking. Well, it isn't entirely true. I haven't been the only one baking them. I have had help. My boys have been learning how to bake.

I divide our school year into a rough three semesters. We started a new semester after the holidays and instead of art "classes" we are having baking lessons. I think the boys had enough painting, drawing, sculpting and crafting for a while. It was when one of them sighed heavily and said, "Didn't we already work with clay? Do we really have to do it again."

I told them on the first day back to lessons that we were going to be baking in lieu of art. Cheers all around (as imagined they thought it would be one week after another of brownies and chocolate chip cookies). Nay. Nay. We have been tackling some bigger baking projects.

I decided to use Martha Stewart's Baking Handbook as it has good photos and easy to follow directions. We have baked cakes, cookies (I buckled), pies and quiches. The pies and quiches were the boys first introduction to, what they now call, one of the "Pats". They know how and can say pâte brisée properly. But, for whatever reason, only known to 12 and 14 year old boys, they choose to say "pat" with the short "a" sound.

Last week I announced that we were going to bake pâte à choux. "What is that?!" exclaims one of them. The other says, "Didn't we already make a 'pat'? There are more?!" I have to show them the definition of pâte. They both grunt a bit as they listen and then the comments "Do we have to roll this one? I didn't like doing that. Is it hard? How many days is this going to take?" You get the drift. The boys are now becoming leery of baking lessons. (But they certainly don't mind eating what they bake!)

I explain to them what pâte à choux is used for, which just happens to be their favorite pastry: cream puffs and eclairs. They are on board for this project, which is a good thing. Have you ever tried to bake with two reluctant bakers? Not fun. They lose focus, sing, dance, forget if they put the baking powder in the bowl, etc. So, it is good that they are excited about this project. In the end, I have to say, they did exceptionally well despite the fact that I had to assist a little more than previous projects. They also liked watching the dough bake and poof....they get that from me. This project was a success!

When one of them said, "That wasn't too bad." I didn't have the heart to tell them what is in store for next week. Pâte feuilletée. That could be interesting!

Despite using Martha Stewart's Baking Handbook for our other projects, I chose to use Sherry Yard's The Secrets of Baking. I use the recipe from this book when making any pâte à choux based dessert. It is a fantastic recipe. Plus I love the basic pastry cream because of the orange zest used in flavoring it. Orange flavored cream, dark chocolate, puff pastry...what's not to like. I will scan the recipes within the next few days.

Williams-Sonoma: What Would You Buy?

I've been baking, but just your average fair. A couple pies, cookies, a quiche and cream puffs (The cream puffs might get posted depending on my ability to take a photo before they are eaten.) Time is short these days and to be honest it is hard to keep food around for long with two growing boys.

In light of my lack of baked goods to share, I have a question. What would you buy if you had $100 worth of gift cards for Williams-Sonoma? I was given this gift during the holidays. I have been flip-flopping for a month. Do I buy a few smaller items or put it towards a bigger purchase? (ugh!) So, I thought I'd ask you. What would you buy or what do you use the most?

Lemon Almond Torte

"When fate hands you lemons, make lemonade." This was said by Dale Carnegie, author and lecturer, who, I think, must have had something against lemons. Obviously, he viewed getting lemons as bad. I rather like lemons, however, in keeping with the quote's sentiment that lemons are bad, fate has been serving them to me for breakfast, lunch and dinner.

Let's just say my new year has stepped off on the wrong foot. In all honesty I can't remember a time in my life were I've felt worse, but baking always makes me feel better so I figured I'd take Mr. Carnegie's advice. I've made "lemonade", so to speak, forgoing the drink for a Lemon Almond Torte. (Honestly, if I really wanted to turn a citrus fruit I dislike into a positive I would have used grapefruits. The mere thought of grapefruits make my cheeks pucker.)

Lemon Almond Torte

• 14 ounces blanched, whole almonds, lightly toasted
• 5 ounces butter (1 stick plus 2 tablespoons), softened
• 13 ounces superfine sugar (caster sugar)
• 6 eggs
• 3 tablespoons heavy cream
• 5 ounces flour
• 2 teaspoons lemon rind
• 2 tablespoons lemon juice
• lemon curd (see recipe below)
• powdered sugar for dusting

1. Preheat oven to 325 degrees. Lightly grease a 9 inch pan. (I used a smaller pan so that it would be thicker and I could cut it into layers)
2. Grind the almonds in a food processor until you have almond flour. Set aside.
3. Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the heavy cream, beat until combined.
4. Fold in the flour and almond flour until just combined and smooth.
5. Pour the batter into the pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
6. Cool the cake for at least 30 minutes. Brush with the lemon juice.
7. Spread the lemon curd on top (and in the middle if you've cut the cake into layers). Dust with the powdered sugar.

Lemon Curd (Recipe from the Secrets of Baking by Sherry Yard)

This is the best lemon curd I've ever made! My family loves it on many items, but one of our favorites is spreading it on top of buttered oat waffles and sprinkling with powdered sugar. It is truly comfort food for a cold winter morning.

• 2/3 cup sugar
• 2 tablespoons finely chopped or grated lemon zest
• 3 large eggs
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 4 tablespoons (1/2 stick) unsalted butter chilled and cut into 1/2 inch cubes

1. Prepare an ice bath, using a large bowl to hold the ice. Fill a medium saucepan 3/4 full of water and bring to a simmer over medium heat.
2. Combine the sugar and lemon zest in a food processor and pulse until the sugar is yellow and very fragrant, about 1 minute. The friction of the machine heats up the zest, releasing its oils into the sugar. (Alternatively use a mortar and pestle or a small bowl and fork)
3. Combine the lemon sugar, eggs and egg yolks in a medium heatproof bowl and whisk together for 30 seconds, to distribute the sugar evenly, which prevents premature coagulation. (Which reminds me of premature something else...and I'll know who read this recipe by the comments...) Place the bowl over the simmering water and immediately begin whisking. Whisk continuously for 15 seconds, or until the sugar is dissolved. To see if the sugar has dissolved, place a (clean!) finger in the mixture. If you feel grains, continue to whisk.
4. Add the lemon and lime juices and cook, whisking continuously, for about 5 minutes. Use a rubber spatula scrape the sides and bottom of the bowl from time to time. Insert a thermometer and check the curd's temperature. The curd is done when it has the consistency of sour cream and a temperature of 160 degrees. Rinse and dry the food processor, if using.
5. Transfer the curd to the food processor or large bowl. Pulse while you add the butter, piece by piece, or whisk it in by hand. Once all of the butter has been added, pulse or whisk for 10 seconds, or until the texture is homogeneous. Rinse and dry the heatproof bowl.
6. Strain the curd through a fine-mesh strainer back into the bowl and set in the ice bath to cool. Cover with plastic film, pressing it directly onto the surface of the curd to prevent a skin from forming. Stir the curd occasionally until it has cooled completely. At this point the curd can be used or refrigerated in an airtight container for up to 1 week.

Nonna's Scoccia

Scoccia

Salvatrice Scrofani

I think Nonna (my mother's mother) would have been both amazed and disconcerted that her photo was on the computer and anyone could view it. I believe this photo was taken in 1922.

Salvatrice Scrofani (nee Fieramosca) arrived in America, via Ellis Island, on December 2, 1924, just 3 weeks before her 18th birthday.

When I was a child my Nonna made “scoccia” (pronounced sckah-tcha) I would tell friends about it, but they would give me a confused look and say “never heard of it”. I would try to explain what it was, but Nonna’s “scoccia” was nothing to explain. It was something to experience. I used to eat it slowly by nibbling on it layer by layer as I peeled the layers apart, which always received a “tsk” from Nonna. (Nonna’s major form of disapproval was the “tsk”.) Scoccia was not taken for granted. It was grueling hard work and took all day to make. Nonna used a homemade rolling pin and her entire kitchen table, which happened to be one of those really cool 1950’s diner style tables with the gold and silver flecks. (Sigh…I loved that table and those chairs.)

My Nonna passed away many years ago at the age of 96. But, before she passed away my brother, the one who is the foodie, made scoccia with Nonna. It would be the last time she made it. He took notes, but did not make it again… that is, until this past December when he visited for the holidays. Before he came to visit he called and asked if I wanted to make scoccia. I jumped at the chance as I did not even have the recipe and I had my brother to do all the hard labor!

We made a few adjustments as we made the scoccia and as we made these adjustments we both started to laugh because we knew that somewhere out there our Nonna was watching and “tsking”. It is hard to improve upon perfection so our adjustments were limited to using certain modern conveniences.

I’m afraid I can’t divulge this family recipe. It is a family heirloom that we hold dear. I am usually the first to gripe about those who do not share recipes, but I’m not the only one involved in this so it is not up to me. What I can tell you: scoccia is made with a great deal of flour, a lot of olive oil, fresh herbs and caciocavallo cheese. It really is an all day project. But, it is worth the effort. Who knows? Maybe someday you’ll see “Nonna’s Scoccia” in the freezer section of your local market as I am trying to convince my brother to go into the scoccia making business.

My Nonna gave her family many, many gifts. My cousin wrote: She may not have had 100% of everything, but she gave 100% of what she had. Scoccia, by far, is the tastiest of all her gifts.

Eggplant: A Recipe Owed

This photo comes from Freaking News. I liked it because it was simple, but as it was a base for a Photo Shop Contest there are some really cool pics. I never knew you could do so much with two eggplants!'

This post is a little off the beaten track. But, I promised a recipe for eggplant parmigiana to a very patient Pat at Mille Fiori Favoriti who asked, oh about 3 months ago at least. Me, being me, I’ve put it on the back burner…that burner way over in my neighbors house to be honest, but I have not forgotten.

I haven’t made this recently so I don’t have a photo. This is also the first time I’m actually writing the recipe for I’ve made it since I was a child, helping my mother in the kitchen. I don’t have exact measurements so I’ve done my best to estimate.

Eggplant Parmigiana
The “Gravy” (If you are Italian it is gravy. For those that are not, it is sauce.)
· 3 28oz cans tomato puree *
· 1 28oz can diced tomatoes*
· 1 onion, diced
· 4 tablespoons diced minced garlic
· 3-4 large basil leaves (fresh!)
· 1-2 large sprigs parsley
· 1 large bay leaf
· 2 tablespoons olive oil
· ½ cup dry red wine
· Salt and Pepper to taste

1. In a large sauce pan, on medium heat, warm the olive oil. Add the onions. When the onions are translucent add the garlic, basil, parsley, salt, pepper and wine. Cook for about 5 minutes.
2. Add the puree, diced tomatoes and bay leaf. Simmer for at least 3 hours.
*In the summer I make my own puree and dice my own tomatoes which I highly recommend when you can get a lot of fresh tomatoes.

The Eggplant
· 2 medium to large eggplants
· 2 large eggs, beaten
· 3-4 cups bread crumbs, either Italian style store bought or make your own. (I do both, depends on time constraints, but make sure to season your own with garlic and onion powder; dried basil and parsley; salt)
· Olive oil for frying

1. Wash, peel and thinly slice, making the slices circular. (You could do it length wise, but I’ve always done it this way, reasoning to follow) Place slices in ice cold water sprinkled with salt. Weigh down with a plate. Soak for at least 30 minutes. Then drain and pat dry.
2. Prepare an egg wash/fry station in the following order, each in its own bowl: sliced eggplant, beaten egg, breadcrumbs (on counter next to stove) and on the stove a fry pan with about 1 inch of heated oil. *The oil must be hot otherwise the breadcrumbs absorb too much oil.
3. Dip the eggplant into the egg then the breadcrumbs. Fry until golden.
4. Place fried eggplant onto a cookie cooling rack that is placed over foil. (Do not place it on paper towel. The eggplant will get too soggy.)
5. Finish frying all the eggplant.

Assembling the Eggplant Parmigiana
· Heavy lasagna pan
· Fried eggplant
· Gravy
· Mozzarella (I recommend fresh buffalo mozzarella, at least 2 pounds, if not more. I use a lot.)

1. Preheat oven to 350 degrees. Ladle some gravy into the bottom of the lasagna pan, swirl it around to coat the bottom of the pan.
2. Layer eggplant over the bottom of the pan, making sure to cover the entire bottom. This is the most important layer because it is the base.
3. Add a little more gravy over the eggplant.
4. Place a generous portion of cheese over the eggplant. (I put a little more on the bottom than the other layers.)
5. Continue until you either run out of eggplant or space. *And this is why I cut my slices in circles. When I have left over eggplant I can stack them into different types of lunches, making sandwiches or my children love to eat them, simply fried.
6. Bake at 350 degrees for about 45-60 minutes.

Pat, I hope you enjoy!